Makes 4 servings. Recipe is by Sammy Kobrossi of Serop’s Restaurant, 7474 Corporate Blvd., Baton Rouge. This classic Middle Eastern salad is thought to have originated in Lebanon. It’s important to dry the parsley and mint well to avoid sogginess. Although it’s traditional to eat tabbouleh rolled in or scooped up with romaine leaves, Kobrossi says it’s also good with cabbage or grape leaves.
1/2 cup fine bulgar (cracked wheat)
1 cup boiling water
3/4 tsp. salt
2 cups fresh parsley leaves, washed, dried well and chopped
1/2 cup fresh mint leaves, washed, dried well and chopped
1/2 cup finely chopped white onion
1 firm medium tomato, seeded and diced
2 tbls. fresh lemon juice
1/4 cup olive oil
1/8 tsp. cayenne
Romaine lettuce leaves for serving
1. Rinse bulgar well. In a heatproof bowl, stir together bulgar and boiling water. Cover and let stand 20 minutes. Drain well.
2. In a large bowl, mix softened bulgar, salt, parsley, mint, onion and tomato. In a separate bowl, stir together lemon juice, olive oil and cayenne. Mix well into salad.
3. Mound salad onto the middle of a platter and arrange romaine leaves like a spoke around the tabbouleh. Can be refrigerated up to 1 day ahead. Best if served at room temperature.