Olive Oil Extra-Virgin 16.4oz by Lebanon Valley is a high quality olive oil that hails from the lush green mountains of Koura, Lebanon. These olive plains are estimated to be the largest in the world. Its widely known to produce extremely fine quality olive oils. Its deep profile and delicious taste is perfect for your gourmet cooking needs.
Also available in the following sizes:
Lebanon Valley Olive Oil Extra Virgin 25.5oz
Lebanon Valley Olive Oil Extra Virgen 50.72oz
Tabbouleh is a traditional Middle Eastern dish that uses olive oil.
Check out this recipe courtesy of Faith Gorsky, author of www.AnEdibleMosaic.com.
Parsley Salad with Bulgur Wheat (Tabbouleh)
Preparation Time: 45 minutes
Cooking Time: 0 minutes
3 bunches fresh parsley leaves
1/2 cup (100 g) fine-ground bulgur wheat
1 cup (250 ml) hot water
Juice of medium 3 lemons (about 1/2 cup/125 ml)
3/4 cup (185 ml) olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 bunch fresh mint leaves, minced
1 onion, minced
3 tomatoes, diced
Romaine lettuce leaves, for serving
- Wash the parsley and completely dry it. Chiffonade the parsley; to do so, hold the parsley by the stems and gather a handful of parsley leaves together in one hand. Roll the leaves tightly together and use a sharp knife to cut them into thin strips (do not include the stems). Repeat until all the parsley is chopped.
- Put the bulgur in a medium bowl and pour the hot water on top; soak until the bulgur is softened, about 10 minutes. Drain the bulgur in a fine mesh sieve, pressing gently to extract the excess water. Fluff the bulgur with a fork.
- Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. Toss together the parsley, bulgur, mint, onion, tomato, and dressing in a large bowl. Taste and season with additional salt, pepper, lemon juice, and/or olive oil as desired.
- Transfer to a serving bowl and serve with lettuce leaves to scoop up the salad.
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