What is the best tabuli recipe?

The best tabouli I have ever eaten is made by Clark's Donut Shop in OKC. I have never tried a recipe that is anywhere close to it. Of course their recipe is a secret.What is the best tabuli recipe?
Tabouli Recipe Ingredients


Serves 8 as a side dish


Ingredients








2 cups bulgur wheat soaked and drained (1 Cup dry)


1 cup fresh parsley finely chopped in food processor


1 Cup diced cukes


陆 cup diced red pepper


陆 cup diced tomato


录 teaspoon allspice


录 teaspoon cinnamon


Juice of 1 medium lemon


2 鈥?4 tablespoons olive oil


Drizzle of honey (if necessary to cut lemon)





Place bulgur wheat in a large bowl, toss with parsley, cukes, tomatoes and red peppers. Sprinkle with spices and gently toss some more incorporating the spices. Squeeze lemon juice over the Tabouli Recipe and drizzle with 2 tablespoons olive oil. Gently toss to thoroughly incorporate all the ingredients. Taste and adjust flavors. If too lemony, drizzle with a little honey, and toss again.What is the best tabuli recipe?
Tabouli is a very simple middle eastern dish...its not traditionally made with cinnamon and allspice .e.t.c





2 bunches of flat leaf parsley(finely minced)


1/2-3/4 tomato(finely minced)


1-2 tbsp onions(grated or finely minced)


1/3 cup bulgar wheat


2-3 tbsp olive oil


1/4 cup lemon juice(or less depending to taste)


3/4 tbsp mint(minced) dried can be used


3/4 cup sumac


salt to taste


Let bulgar sit in very hot water for about 5-10 minutes until it has puffed up, then drain.


Combine all ingredients together. Let sit for about 20 minutes to let the flavors meld.
Tabbouleh with Chicken





1 1/2 cups boiling water


1 cup bulgur wheat


1/4 cup freshly squeezed lemon juice (2 lemons)


Olive oil


Kosher salt


1 whole (2 split) chicken breast, bone in, skin on


Freshly ground black pepper


1 cup minced scallions, white and green parts (1 bunch)


1 cup chopped fresh mint leaves (2 bunches)


1 cup chopped fresh flat-leaf parsley (1 bunch)


1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced


2 cups halved cherry tomatoes





Preheat the oven to 350 degrees F.


In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.





Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.


Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.





It is a very good recipe from the Barefoot Contessa's show on Food Network.