My grandmother and my mother are amazing cooks and the food they make is still what I crave most. I regularly receive phone calls from my grandmother telling me that she made a dish I love and that I should come pick it up. I love going to her apartment to pick up these meals packed in recycled yogurt containers. She always shows me what she made and I always give her a big kiss. Over the years, her arthritis has made it hard for her to make the more complicated dishes that she loves but tabbouleh is one that she still makes easily. Tabbouleh is one of those dishes that I grew to love (parsley isn’t my favorite) and now I can’t stop myself from having a second helping when it’s around.

R E C I P E :

I N G R E D I E N T S :
* 2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
* 2 tablespoons of fresh mint, chopped
* 1 medium onion, finely chopped
* 6 medium tomatoes, diced
* 1 tablespoon salt
* 1/2 teaspoon black pepper
* 1/2 cup bulghur, medium grade
* 6 tablespoons lemon juice
* 6 tablespoons extra virgin olive oil
* Romaine lettuce or grape leaves

P R E P A R A T I O N :
Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.
Squeeze out excess water from bulghur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Line bowl with grape leaves or romaine lettuce and add salad.
Sprinkle olive oil, lemon juice, salt and pepper on top.

E N J O Y !


xx GD

Pear, Stefani Greenwood, Photography
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