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tabouli question

efdee | Feb 19, 200509:47 AM

I've been checking out tabouli recipes and find that most of them call for soaking the bulgur in boiling water but others use a mixture of lemon juice/vinegar/olive oil, and no water. Had a delicious version recently with cucumber that I would like to re-create but am a little confused about the first step. Advice and/or tried-and-true recipes gratefully accepted. TIA

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