Here is the best tabouli recipe you’ll ever eat. It comes from my friend Judith, who got it from her mom, who got it from her mom, who got it from her mom, which makes my friend Judith one very lucky daughter, granddaughter, cook. I’ve posted Judith’s recipes in these pages on occasion, and that makes you very lucky, too. Pick up what you need the next time you go shopping so you can make this whenever you’re ready!
3 bunches flat leaf parsley, stemmed and chopped
1 large bunch green onion, finely sliced
1 cup chopped mint
1 cup coarse bulgur, soaked and flaked
4-5 cups cherry tomatoes, halved
1/2 cup diced radishes
juice of 3 lemons
zest of 1 lemon
1/2-3/4 cup extra virgin olive oil
2 Tbsp. sumac (spice)
1 or 2 generous shakes each of salt and black pepper
Toss well and serve. Eat with pita, on lettuce leaves, or simply with a fork.