Tabbouleh Wrapped In Romaine Leaves Recipes

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.

Steps:

• Soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain.
• Shorter time the more chewy the bulgur.
• Combine minced onion with allspice, pepper and salt in a large bowl.
• Add parsley, scallions, tomatoes, fresh and dried spearmint and preserved lemons.
• Add cucumber peas and or chickpeas.
• Gently fold in the soaked or rinsed wheat.
• Stir lemon juice and oil together and stir into salad.
• Refrigerate to chill before serving.
• Check seasoning and adjust to taste.
• Garnish with Olives and feta cheese.
• Surround salad with small romaine leaves.
• Use them to scoop up the salad.

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

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:

• Clean all of the vegetables thoroughly. Pour the bulgur into a large mixing bowl and add water until just covered. Let sit 15 minutes or until water has been absorbed by the bulgur. While waiting for the bulgur to absorb water, clean the heads of romaine lettuce separating into individual leaves and set aside. Keep at least one of the Romaine hearts whole and set aside. Finely chop tomatoes, cucumbers, scallion and parsley, mix with the bulgur in the large mixing bowl until thoroughly mixed. Mix the olive oil with the lemon juice and use to dress the salad. Season to taste with sea salt and black pepper. Toss the salad, place Romaine heart vertically in the center of the bowl and serve with the whole leaves of Romaine.