Tabouleh or Suff-Soof


Tabouleh with mint and green onions

parsley, mint, bulgar wheat

1 c fine bulghur #1 grade (crushed wheat)
2 bunches parsley, clean, discard stems, chop fine
1 or 2 c fresh mint (prep same as parsley)
1 lg bunch green onions clean and chop fine
juice of 3 lemons or to taste
1/4 to 1/2 olive oil to taste
salt and pepper to taste
can add slivered leaves of lettuce if desired


Rinse bulgar in warm water, let soak for 1/2 hour drain and squeeze out
water as much as possible,
clean and dice all vegetables very small.
Add wheat to veggies,
add rest of ingredients, mix well.
To serve use tender fresh wild grape leaves or lettuce leaves as scoops.
Pop in your mouth and enjoy
Can eat as a salad as well