Best 3 Tabbouleh Armenian Cracked Wheat Salad Recipes

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

WHEAT BERRY TABBOULEH SALAD

Steps:

• Place water in large bowl.
• Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
• Thoroughly drain and pat dry.
• Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat.
• Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe).
• Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
• When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain.
• Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
• Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
• Garnish with remaining diced tomatoes and a few whole mint leaves.
• Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.

TABBOULEH

Steps:

• Place cracked wheat in a bowl and cover with water. Set aside for approximately 30 minutes until wheat has swelled and softened. Drain wheat, squeezing it in your hands to expel as much water as possible.
• Place the wheat in a large salad bowl. Add parsley and mint and mix well. Add scallions, onions and tomatoes, using a wooden spoon or your hands to press the vegetables slightly so that they give up their flavors.
• Add olive oil, lemon juice and salt, if desired. Taste, and add more lemon juice if necessary. The lemon taste should be definite but not overpowering. Set aside, covered, in a cool place for an hour or so until ready to serve.
• Serve the tabbouleh on a tray lined with crisp romaine lettuce leaves. Diners should use the leaves to scoop up the tabbouleh.