It looks Christmasy with its green background and red specks and whitish freckles. It’s my favorite kind of salad. I can have just a huge bowl for dinner and call it a night. Syrians in general love eating it as a side next to yalanji (vegan stuffed vine leaves) and pizza and manakeesh. My favorite is eating it with lettuce or cabbage. 

Servings: 6 small bowls or 3 large ones

Ingredients:

• 3 bunches of parsley (Syrians use flat leaf parsley)
• 3 Roma tomatoes
• 3 green onions or one small onion
• 1/3 cup fine bulgur – people of Aleppo prefer the brown bulgur
• Extra virgin olive oil to taste
• Lemon juice to taste
• Salt to taste

Preparation:

1. Soak fine bulgur into 1/3 cup of warm water for 1/2 hour and drain remaining water
2. Finely chop parsley
3. Dice tomatoes into small cubes
4. Dice green onions or small onion into small cubes
5. Mix all ingredients. I prefer to put extra salt, lemon juice and olive oil into my tabooleh. Others prefer smaller amounts. Experiment and test out the flavor and see what your preferences are.
6. People of Aleppo usually eat tabooleh like this. People of Hama like to add cucumbers to it. I prefer the way of the Aleppians

Sahha wa hanna ( Arabic for Bon Appétit)

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