THE BEST BULGHUR TABOOLEH
THE BEST EVER!
INGREDIENTS: SERVES 6 1 cup medium or coarse milled bulghur 4 cups very hot water 1 head of romaine lettuce 1 cup green scallions, both white and green portions, chopped 1 cup chopped Armenian or Italian flat leaf parsley 2 tomatoes, diced with pulp & seeds removed 1/2 cup fresh mint leaves, chopped 1/2 or more cups extra virgin olive oil Juice of 2 lemons 1 tablespoon chopped fresh basil 1 teaspoon salt or to taste Black pepper to taste Cayenne pepper to taste 1 teaspoon paprika PREPARATION: Wash the bulghour thoroughly, drain, add the water and let stand until the water is absorbed by the bulghur, about an hour. When bulghour has absorbed all the water it can, pour off the excess water and squeeze the bulghur dry by hand. On a very large platter arrange the romaine lettuce. Each leaf should be separated and lined around the outside of the platter. Add the rest of the ingredients to the bulghour and mix well. Mound the the tabooleh in the center of the large platter and eat with by scooping up the tabooleh with the romain leaves. .
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