Mom’s Tabbouleh recipe.

First, before washing the parsley, you just pick it and then after you pick it, you will wash it. Some of them still have a bit of a short stem, and that’s okay because when you chop it up to make the tibul, it won’t be noticeable, but there shouldn’t be any really long stems. Any parsley that is light green should be thrown away. There were eight bunches of parsley and mom’s cutting up about 10 lemons. She said she might not use the whole thing. It just depends on when you taste it how much it needs. Depends on the amount you make. Depends on the amount you make. So you sprinkle the salt because sometimes they bring it from the ground and it has ramla on it. Uhhuh. So you sprinkle the salt on it and you add cold water. Okay. So it will stay fresh with cold water, not hot water, with cold water. And you let it sit to rinse it out. So you’re going to fill up the bowl with salt and water and really make sure that all of it is covered to get all of the sand out of the parsley. And then rinse it. Yes. And then you’re going to rinse it. Next, you squeeze the parsley out of the water. You really make sure the water is drained. and you add it to a new bowl. The parsley is going to be washed a second time, but the second time it will be washed without salt. Next, the water is going to be squeezed out of the parsley for a second time. And now that the water is clean, that means we can chop the parsley. Next, the parsley will be added to a food processor to get chopped. You can also chop the parsley with a knife by hand. Next, you rinse the boulder or the cracked wheat in cold water. In cold water and then you drain it. And then you continue to rinse it and drain it until the water is clean. After rinsing it, you put a plate on top. For the tabula, she’s using four English cucumbers, three tomatoes, and one large green bell pepper. She washed them before she chops. She then dices the vegetables into tiny little cubes. This is a green bell pepper. These are the cucumbers. The tomatoes are also being diced. Next, she peels a bunch of green onions. She’s peeling off the skin and then she chops a piece off the top. Next, she dices the onions. Next, the bular is going to be added into the parsley, but the water is going to be squeezed out. After mixing the bular with the parsley, the vegetables are added and then it will all get mixed together. Next, she’s sprinkling salt. You add lemon, the lemon juice. This is the full container. You add oil. Olive oil. And then you add extra virgin olive oil. And then you mix it all up. And then it’s all mixed up. And that is it. And with romaine lettuce, if you like to add to the side of it, you can also add romaine lettuce as garnish. It’s optional to make it look nice.