Real Recipes From Real Home Cooks ®

woo-woo tabbouleh (sallye)

(2 ratings)
Recipe by
sallye bates
Austin, TX

Another recipe from my Turkish neighbor downstairs. She is a wonderful cook.

(2 ratings)
yield 6 -8
prep time 15 Min
cook time 1 Hr
method No-Cook or Other

Ingredients For woo-woo tabbouleh (sallye)

  • 4 to 6 bunch
    fresh italian flat leaf parsley
  • 1/2 bunch
    fresh mint leaves
  • 1 bunch
    green onions
  • 6 md
    tomatoes, ripe but firm
  • 1/2 c
  • 1 sm
    white onion
  • 2 Tbsp
    tomato paste
  • 1/2 c
    olive oil
  • 3/4 c
    fresh squeezed lemon juice
  • 1 tsp
    kosher or sea salt
  • 1 tsp
    ground black pepper
  • 1 tsp
    cayenne pepper

How To Make woo-woo tabbouleh (sallye)

  • 1
    Peel and quarter white onion Cut tomatoes into quarters Place these items in food processor and pulse until finely chopped Transfer to large mixing bowl
  • 2
    Wash parsley, cut off stems Wash mint leaves Cut green onions, including green part into 2" pieces Place these items in food processor and pulse until finely minced Set aside
  • 3
    Wash and rinse bulgur several times until water runs clear Add to tomato mixture and mix well Set aside for one hour to allow tomato juice to absorb into and expand the bulgur
  • 4
    After an hour, add parsley mixture to bulgur mixture and stir to combine all ingredients Set aside
  • 5
    Mix tomato paste, oil and lemon juice in bowl and whisk until thoroughly combined (Do not stint on mixing time or oil will separate) Fold into bulgur mixture until well coated Season to tase with salt, black and cayenne pepper.
  • 6
    Note: Sometimes I substitute one bunch of cilantro for one of the bunches of parsley--it just gives a little extra kick to the dish.