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Tabbouleh

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Thursday, 31 March 2011
List of viewable recipes from "Heart of the Artichoke and Other Kitchen Journeys" by David Tanis

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.  

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Photo by Christopher Hirsheimer
Excerpted from Heart of the Artichoke by David Tanis (Artisan Books). Copyright 2010. Christopher Hirsheimer photographer.

A properly made tabbouleh is really a parsley salad with a little bulgur wheat, not the other way around, as most Americans know it.

  • 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,
    coarsely chopped
    1 pint cherry tomatoes, halved

Soak the bulgur in cold water for 30 minutes.

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.

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Last Updated ( Friday, 01 April 2011 )
 
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