Tabbouleh

AAT — Fri, 08 Jan 2021 10:43:43 +0000

This classic Lebanese parsley & bulgar salad has been enjoyed throughout the Middle East since the Middle Ages. With its refreshing and zesty taste, it remains a favorite today, and is now enjoyed around the world.

Soaking bulgar, Minced vegetables
Making a garlic & salt paste

Tabbouleh

Tabbouleh is the perfect accompaniment to richly seasoned & grilled meats, like lamb, mutton, kefte (kofta) and chicken. Or as a side to your favorite sandwich. Add bay shrimp or crabmeat for an outstanding stand alone seafood salad (see Notes below.)

Servings12 servings

Prep Time15 mins

Cook Time35 mins

Passive Time1 hour

Ingredients

3cups curly-leaf parsleywashed & trimmed of stems, and mince (flat-leaf/Italian is not suggested here)
1-1/2cups English cucumberpeeled & diced
1-1/2cups tomatodiced
1cup fresh mintminced
1cup red oniondiced
1cup scallionssliced
3/4cup red bulgar(burghul, medium #2)
1/2cup lemon juiceapprox. 3 lemons
1/3cup extra virgin olive oil
2tsp cloves garlicground to a paste with 1/2salt
1tsp sea salt
1/4tsp ground black pepper
6cups waterfor boiling

Instructions

To Prepare Tabbouleh

Boil 6 cups water with 1 tsp sea salt.
While the salted water comes to a boil, rinse red bulgar with cold water 5 times, or until water runs clear. To rinse, place bulgar in a medium-sized bowl, place under faucet, and cover with water, stir bulgar through water, slowly pour water out, leaving bulgar at the bottom of the bowl, repeat 4 more times, or until water runs clear. Leave rinsed bulgar in bowl, set aside until the water has come to a boil.
Pour boiling water over rinsed bulgar, stir to distribute, cover bowl with a plate or plastic wrap, and let sit 35 minutes.
In the meantime, prepare the Tabbouleh Dressing, and prep the vegetables - dice the cucumber, tomato, and onion, and slice the scallions. Add to a large bowl, and set aside.
In the bowl of a food processor, pulse the curly-leaf parsley and fresh mint for 30 seconds to a semi-course mince, add to the diced vegetables, toss with Tabbouleh Dressing.
Strain cooked bulgar through a fine sieve, pressing with clean hands or a large wooden spoon, add strained bulgar to the parsley-vegetable mixture. Toss well to distribute.
Cover tabbouleh with plastic wrap, and refrigerate for at least 1 hour (up to 24 hours) to marinate. Serve chilled or room temperature.

Prepare Tabbouleh Dressing

Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to a small bowl. Mix in lemon juice, olive oil, and ground black pepper, mix well.
Pour over prepared vegetables as stated in Step 5 in the Prepare Tabbouleh instructions above.

Recipe Notes

Red Bulgar (burghul) is made from the cracked parboiled groats of durum wheat, and is often used in Middle Eastern cuisine, and can be found in Middle Eastern markets, specialty stores, and online. I use Ziyad brand ‘Red Burghul Medium #2’. You may find it HERE.

Tabbouleh Seafood Salad

For a delicious seafood salad:

Prepare Tabbouleh recipe above.

Fold in 2 large cubed (and slightly firm) avocados, 1/2 lb. tiny cooked bay shrimps, 1/2 lb. cooked lump crabmeat, 1/3 lb. cooked & shelled mussels. (All available at the fish counter), toss and serve over whole butter or iceberg lettuce leaves. Serves 12.

tomato – Aubrey About Town

Tabbouleh