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Tabouli

  • 1/2 cup bulgar wheat, soaked 2 hours in cold water, then squeeze out water
  • 6 bunches parsley, chopped finely, discard stems
  • 6-8 green onion, chopped fine
  • 2 tomatoes, chopped fine, compress juice out first
  • 3 cloves garlic, minced

Mix in separate bowl

  • 1 cup freshly squeezed lemon juice (6-8 lemons)
  • 1/8 cup olive oil
  • salt and pepper to taste, about 2 tsp each

Add lemon mixture to bowl, stir well and refrigerate overnight, stirring once during.

Serve cold

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