Having enjoyed many but having never made a salad of tabbouleh before, I sought out an authentic recipe. The author of this one notes that it should be comprised of less bulgur than we might be used to in the tabbouleh we’re served, a tip I obeyed. I would never have known to make and use a Lebanese 7-spice powder which makes for a fantastic, and I’m trusting, very authentic tabbouleh. (See how this recipe fits into a Lebanese lunch menu!) Tabbouleh (Adapted from Mama’s Lebanese Kitchen) *The author’s Lebanese 7-spice powder is equal parts ground ginger, all-spice, black pepper, cinnamon, cloves, nutmeg, and fenugreek. It’s also used in their kibbe recipe which you must try, so it’s worth mixing a small batch which you can keep for future use too. 1 small white onion, chopped finely 1/3 tsp Lebanese 7-Spices* 4 bunches Italian (flat-leaf) parsley leaves, chopped finely 1 bunch mint leaves, chopped finely 1 Persian cucumber, chopped finely, or 1/4 regular cucumber 5 roma tomatoes, chopped finely and drained 1/4 cup of fine Bulgur, cooked by steeping for 5 mins in boiling water to cover by 1/4-inch, then raked with a fork 1/3 to 1/2 c extra virgin olive oil 1/2 c freshly squeezed lemon juice 1/2 to 2/3 tsp kosher salt Mix onion and 7-spice powder and add to a large bowl. Add the parsley, mint, cucumber, tomatoes and bulgur. When ready to eat, whisk oil, lemon and salt together and pour over top. Mix well but lightly with a fork, transfer to a serving bowl or platter and serve. Serves 6.