Published July 1, 1994.
To determine the best tabouleh recipe, we examined the various ingredients and preparation methods to find out what worked. We found that either type of parsley—flat-leaf "Italian" or curly leaf—will make an acceptable salad. As for processing the bulgur, the all-out winning method simply involved rinsing and then mixing it with fresh lemon juice. The mixture is then set aside to allow the juice to be absorbed. When treated in this way, bulgur acquires a fresh and intense flavor, but without the heaviness that the added olive oil produces. Finally, we liked a ratio of five parts parsley to three or four parts grain. A higher amount of parsley and the wholesome goodness of the wheat is lost.
Middle Eastern cooks frequently serve this salad with crisp inner leaves of romaine lettuce, using them as spoons to scoop the salad from the serving dish.
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