LEBANESE TABBOULEH SALAD ENJOY DAN:

                        LEBANESE TABBOULEH by CHEF DAN:

Serves 6-8

INGREDIENTS:

4 bunches of Italian Parsley chopped finely

1 bunch of fresh green mint chopped finely

1 Persian cucumber, chopped finely, (if using /English cucumber use up to 4-inch of it

5 tomatoes

3 scallions

4 radishes

1/3-cup of fine Burghul (fine cracked wheat #1)

1/2-teaspoon sea salt

1/3-teaspoon Lebanese 7 spice (recipe to follow)

DIRECTIONS:

1.   Wash the bulgur wheat and soak in water for 5-7 minutes.

2.   Drain very well (squeeze the bulgur wheat by hand to rid of any excess water.

3.   Set aside.

4.   Rinse all vegetables and dry in paper towels, lay in the paper towels and let rest for 4-5 minutes.

5.   Cut stems off the parsley and finely chop, then dry in paper towels.

6.   Cur stem off mint, and finely chop the leaves, lay paper towels to dry.

7.   Chop tomatoes into small cubes, place in a strainer to rid them of juices.

8.   Finely chop scallions and radishes and mix with 7-spice.

9.   Finely chop the cucumber.

10  Place the chopped vegetables, herbs, scallions in a mixing bowl.

11  Add the bulgur season with salt, mix gently.

12  Cover and refrigerator for 30 minutes.

13  Transfer to serving platter and enjoy.

LEBANESE 7-SPICE:

Yields 1-3/4-cup

5 tablespoons EACH ground allspice, and ground cloves

3-1/2-EACH black pepper, and ground cinnamon

4 tablespoons EACH grated nutmeg, ground fenugreek, ground ginger and cumin.

DIRECTIONS:

1.   Mix all the ingredients together thoroughly and store in an airtight container.

ENJOY DAN:                                                 LOOK GOOD- FEEL BETTER!!