Public Recipe
Tabouleh Recipe
Middle Eastern
Lebanese
Ingredients
- 0.75 cup wheat burghul — use #1 (base)
- 2 bunches parsley — leaves removed (herb)
- 1 pint pint cherry tomatoes — very small dice (vegetable)
- 1 persian cucumber — very small dice (vegetable)
- 4 scallions — very small dice (aromatic)
- 0.5 cup fresh mint leaves — finely chopped (herb)
- 0.5 tsp dried mint (flavoring)
- 2 lemons — juiced (acid)
- salt (seasoning)
- black pepper (seasoning)
- olive oil (dressing component)
- romaine leaves (garnish)
Mise en Place
0/7Process
1
soak burghul
- 1.Submerge the burghul in warm water, ensuring the water level is approximately 1 inch above the grain. Allow to soak for 30 minutes.
2
chop vegetables
- 1.Dice the cherry tomatoes into very small pieces.
- 2.Finely dice the scallions and cucumber.
- 3.Finely chop the fresh mint leaves.
3
prepare parsley
- 1.Strip the parsley leaves from their stems.
- 2.Finely chop the parsley leaves.
4
combine ingredients
- 1.In a bowl, combine the lemon juice, dried mint, salt, and pepper. Whisk to incorporate.
- 2.Add the drained burghul, diced tomatoes, diced cucumber, diced scallions, chopped parsley, and chopped mint to the bowl. Toss gently to combine all ingredients.
- 3.Drizzle with olive oil and toss again to distribute evenly.
- 4.Serve the tabouleh on romaine leaves.
5
drain burghul
- 1.Remove all excess water from the soaked burghul.
Plating
- Serve the tabouleh on romaine leaves.
Notes
- 'Use #1' for wheat burghul likely refers to a fine grind size.
- Salting tomatoes and draining excess liquid is an implied step for texture and flavor enhancement, but not explicitly detailed in the preparation instructions.
Amanah Compilation
Engine: Amanah Engine v1.0
Structural completeness: 90%
Flagged:
- Exact amount of salt and pepper not specified.
- Exact amount of olive oil not specified.
- The step of salting tomatoes and draining juices is implied but not fully detailed in the provided text.