This recipe is adapted from a recipe for Kessab Style Taboule in one of my grandmother’s Armenian recipe books. I’ve added red wine vinegar, more lemon juice and substituted red onions for green. I think it gives it a better flavor. This recipe is also vegan!

3 bunches parsley, chopped finely

1 bunch mint, chopped finely

juice of 4 lemons

salt to taste

1 cup #1 bulgur (the finest grained one)

1 package grape tomatoes

1 large hot house cucumber or 6 small Persian cucumbers

1 red onion, finely diced

1/2 cup olive oil

1/3 cup red wine vinegar

1 1/2 cups warm water


Mix bulgur with water and set aside to soak. Cut stems off parsley and mint, wash and dry thoroughly. Chop very finely once it is completely dry.

In large bowl, combine parsley, mint, red onion, tomatoes, cucumbers (chopped into small bite-sized pieces), bulgur. Add olive oil, vinegar and lemon juice and mix well. If your lemons are small or not very juicy, you may need to add more lemon juice. Just taste it and see. Salt to taste. Mix and serve chilled.

It lasts 4-6 days in the refrigerator and it is actually better the 2nd day!


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