Willow Tree

So I'm Not A Yecci

I cook like this.
Tabouli:
Bulgher...okay, got that. Soaked and softened. What's next?
I package of mint.
Nah, that's not enough. I'll add a package and a half.
Some parsley, some cucumbers and tomatoes, onions. Should I use spring or white?
Hmmm....I'll try regular onions this time, and spring onions next time.
The recipe calls for a 1/4 cup of oil.

This looks like about the right amount of oil.
Lemon juice. That's all the lemon juice they want? Who are they cooking for?
There. Mmm, that's a good flavor.
Salt.
Yep, that's what I want.

Which is why I don't often enter cooking carnivals or the like...
because who can follow my recipes?
I rarely measure.
But if you are like me, here's what you need to make Tabouli:
Bulgher or cracked wheat. Check through for bugs, clean and rinse. If it is a light brown in color you need to soak it in hot water, pale, cold water will do. Soften. Squeeze out extra water,
Mint. Well at least a package!
Parsley, same thing.
Cucumbers...I don't know, is your family a cucumber family or not?
Tomatoes, same thing.
White onions work here...I like that bit of sharpness
Salt...I find that a little heavy on the salt (just a little though) makes a better tasting tabouli , as long as you aren't eating it right away. Dash of pepper.
Lemon juice.
Oil.
I go a bit easier on the lemon juice and use about a bit more oil. I can always add more lemon juice later.

Mix all together.
Leave stand for at least an hour, but as we have this for Shabbat, and I make it in the morning, it usually stands for a bit longer. Taste and adjust.
TaDa!!!

You got tabouli.