When I bite into a mouthful of well-made tabouleh with a strong mint flavor, I am flooded with thoughts of my grandmother. That sharp mint flavor adds so much to many Arabic dishes, gives so much distinction to particular foods. Mint is a common, tenacious plant that grows wild in the Arab world and in North America, and it can't be held down. Prune mint-a large quantity will grow back. Uproot it-some of it will manage to keep a root-hold and return. Put some in water-new roots come forth and you can plant it almost anywhere and it will flourish.
1 cup cracked wheat, known as bulger. Fine bulger is best
2 large bunches parsley
a few radishes
1 bunch mint
1 bunch scallions (green onion)
1 or 2 lemons
1 c. olive oil
salt and pepper to taste.
Fill bottom of bowl with wheat. Soak with hot water until soft, drain. Chop parsley, scallions, and mint fine. Chop tomatoes, radishes, and cucumbers into chunks. Mix together all of the above and add salt and pepper.
Either squeeze the juice out of the lemons, or microwave lemon halves and remove seeds, using juice and pulp (the microwave makes the whole inside of the lemon come out in one piece). Mix in lemon, crushed garlic, oil. Taste. Adjust for salt, lemon, or oil.
Source: Anne Mamary, and from various family members.