Tabbouleh Armenian Cracked Wheat Salad Recipes

Steps:

• Soak bulgur in cold water to cover, for an hour or so.
• Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
• Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
• It is important that vegetables be minced very fine.
• Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves.
• The leaves are used to scoop up the salad.
• Prepare the mixture early enough so flavors blend.

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.

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.