Name: Tabbouleh (Lemon-Parsley Salad)
Ingredients: 1/3 c Bulgar wheat; 1/4 c Hot water; 1 Medium yellow onion; grated; 2 Lg bunches parsley; finely; Chopped (about 4 c); 2 Ripe tomatoes; chopped; 1 tb Fresh mint; chopped; 1/3 c Lemon juice; 1/4 c Olive oil; 1/2 ts Salt; 1 ds Freshly ground black pepper; 1 Head iceberg lettuce;; Separated into leaves

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Greek	Side dish, Vegetables, Salads, Greek	4	Servings

INGREDIENTS

1/3	c	Bulgar wheat
1/4	c	Hot water
1		Medium yellow onion; grated
2		Lg bunches parsley; finely
		Chopped (about 4 c)
2		Ripe tomatoes; chopped
1	tb	Fresh mint; chopped
1/3	c	Lemon juice
1/4	c	Olive oil
1/2	ts	Salt
1	ds	Freshly ground black pepper
1		Head iceberg lettuce;
		Separated into leaves

INSTRUCTIONS

1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion with
pestle of back of heavy spoon into bulgar. 2. Mix chopped parsley,
tomatoes, and mint into bulgar. 3. Combine lemon juice, olive oil, salt,
and pepper and beat with fork until well blended. Pour over parlsey mixture
and mix well. 4. To serve, place Tabbouleh, surrounded by lettuce leaves,
on platter. To eat in the Lebanese manner, scoop up some Tabbouleh with
lettuce leaf and eat with your fingers.
Posted to MM-Recipes Digest V3 #235
Date: Wed, 28 Aug 1996 21:44:54 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

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