Braden Family Cookbook

Chuck Braden

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TABOULI                         (based on a recipe from The Dean & Deluca Cookbook)


        cup dry Bulgar wheat
5             bunches fresh parsley, finely chopped (about 1 cups)
2             tablespoons finely chopped mint
1          medium tomato, seeded and diced (about 1/3 cup)
1          small red onion, minced (about 2/3 cup)
1             teaspoon minced garlic
3             tablespoons fresh lemon juice
3             tablespoons olive oil
            teaspoon salt
1/4             teaspoon black pepper

Wash the Bulgar in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the Bulgar in the fine sieve. Return Bulgar to the bowl, cover it with 1‑inch of cold water, and let it soak for 1 hour.

Place Bulgar, parsley, mint, tomato, and red onion together in a medium bowl and stir well to mix.

Whisk together the garlic, lemon juice, olive oil, salt, and pepper, and pour over other ingredients. Stir well.