Thursday, 31 March 2011
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Nominated for a 2011 James Beard Cookbook Award in the General Cooking category. For a list of all the finalists check out our James Beard Finalists' Guide.
Excerpted from Heart of the Artichoke by David Tanis (Artisan Books). Copyright 2010. Christopher Hirsheimer photographer.
Photo by Christopher Hirsheimer
A properly made tabbouleh is really a parsley salad with a little bulgur wheat, not the other way around, as most Americans know it.
Soak the bulgur in cold water for 30 minutes.
- 3/4 cup bulgur wheat
Salt and pepper
Juice of 2 lemons, or to taste
4 scallions, finely minced
1/2 cup mint leaves, finely chopped
1/4 cup olive oil, or to taste
3 cups parsley leaves,
1 pint cherry tomatoes, halved
Dump the grains in a colander and give it a good shake to drain. Put a clean dish towel in a salad bowl and gather up the drained bulgur to further dry it. Gently remove the towel, put the bulgur in a bowl, and begin to assemble the tabbouleh: Season the grains generously with salt and pepper, then stir in the lemon juice and toss well. Add the scallions and mint and toss. Drizzle in 3 tablespoons of the oil, and then taste and adjust the seasoning. Add half the parsley and mix well.
Spoon the tabbouleh onto a platter, and sprinkle the rest of the parsley over the top. Put the cherry tomatoes in a little bowl, season them with salt and pepper and the remaining tablespoon of olive oil, and spoon them over the top of the salad.
Last Updated ( Friday, 01 April 2011 )