Woo-woo Tabbouleh (sallye)

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sallye bates


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


★★★★★ 2 votes

15 Min
1 Hr
No-Cook or Other


  • 4 to 6 bunch
    fresh italian flat leaf parsley
  • 1/2 bunch
    fresh mint leaves
  • 1 bunch
    green onions
  • 6 medium
    tomatoes, ripe but firm
  • 1/2 c
  • 1 small
    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



  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.

Printable Recipe Card


Main Ingredient: Rice/Grains
Regional Style: Asian
Other Tags: Quick & Easy Healthy
Hashtags: #parsley #bulger

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