Here are the ingredients for Thursday’s fantastic salad. I’ve shared this on here many years ago. It was taught to me by my college roommates (I love seeing my recipe card written in Debbie’s handwriting). The closest salad that might be familiar to some people is tabbouleh, also spelled tabouleh, tabbouli, tabouli, or taboulah, but this one I make was taught to me as sof-sof (also sometimes spelled sufsoof). Parsley (that will be wrapped in leaves of iceberg lettuce and chopped), lemon juice, a tablespoon of oil, salt and pepper to taste, cracked wheat (soaked for at least an hour; you’d find it in most grocery stores as bulgur wheat), and tomatoes and green onions. It is truly one of the most refreshing salads you can eat. Though I guess it’s a little labor intensive with the chopping, the scent of parsley being pulled from the stem is divine.
Ready to serve.
Served it up tonight with some long grain and wild rice and baked salmon.
Bonus: Using the lemon peels to grate lemon zest for future use.
