Posted by: Catherine | June 19, 2009

Tabbouli (*RR)

tabouleh

taboulehdetail

(*Reader Recipe)

Remember the BB (Bad Boyfriend) from the Broccoli Pasta? He taught me the virtues of using lots and lots of lemon with pesto, pasta and broccoli. There’s one other little tiny thing I learned from him: When making tabbouli use lots of parsley and lot of lemon, more than you’d think appropriate. I have to give credit where it’s due. He was right on this, too (but this is it, nothing else that’s good came from this particular BB). The tabbouli recipe from Nancy Mehagian’s book Siren’s Feast: An Edible Odyssey calls for just the right amount of parslely and a lot of lemon (but, truth be told, I added a bit more). Nancy says that this tabbouli is proclaimed by all who have eaten it as the best they’ve ever tasted. This was certainly true at our book discussion/feast.

Serves 6 to 8

2 cups fine bulghur

2 cups boiling water

1 bunch green onions, sliced  finely

1 medium onion, chopped  finely

1 bunch parsley, stems removed, chopped finely

1 bunch fresh mint leaves, chopped finely

2 large tomatoes, chopped (or 2 cups cherry tomatoes, quartered)

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

Juice of 2 lemons

1 T tamari soy sauce

Salt and pepper to taste

Dash cayenne pepper (optional)

Place bulghur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.

Add onions, parsley, mint, and tomatoes and mix well.

Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.

Other Recipes from Nancy

dsc_0109 Cheese Beorag


dsc_0044 Orange Salad


eggplant Armenian Eggplant Salad


dessertdetao1 Kataif–Honey Shredded-Dough Pastry


beetredo2 Carrot and Beet Salad

dsc_0063-2 B’Steeya

walnutdip Muhammara–Lebanese Walnut Dip

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Responses

  1. What a refreshing and delicious salad! This would be perfect to make for my husband’s summer picnic next week, bookmarking :) Thanks!

  2. I love tabbouleh, what we call it in Dutch: it is refreshing & so healthy too! Yum!

    Indeed, I make this sort of food when we have a picknic!

  3. This looks very fresh and light. And healthy, too!

  4. Looks great! My mom always used to try to get me to try tabbouleh when I was a kid. I wouldn’t have any of it. Now I want to make it but my girlfriend won’t touch it! If my mom wasn’t so classy she would gloat. ;)

  5. Isn’t it nice what a little mint can do. It’s so good in savory dishes like this.

  6. I’ve never made this! But now I want to! It looks really good!

  7. My husband favorite, it is simply delicious!

  8. Yum! This looks so tasty and fluffy! I wish I could taste it :-)

  9. catherine this sound delish. love its being healthy and simple. a must try for the week ends. yum!! hey thanx for the tip. it rili helped me :)
    cheers!!
    nora

  10. I would really really love to try this.it looks so tasty but I believe our local grocery here don’t carry bulghur..

  11. Tabbouli is so refreshing to eat. Ah ha I see a secret ingredient- soy sauce. Never have added that one before, will have to try it for sure. Boy oh boy, you all ate so well that night!

  12. I love this middle eastern kick you’re on! this looks delicious and tabouleh is so refreshing and nutritious! I could just dive into that bowl!

  13. you’re tearing thru lebanese cuisine, huh?! tabbouleh’s a great salad … very different from any other salad I’ve ever tried. Goes great with hummus!!

  14. Oh my my my!!!
    With all due respect to your source, Lebanese folks get offended by tabbooleh that go crazy on the bulgur and skimp the parsley. So, just for the record, tabbooleh is a parsley and mint salad, with barely a touch of bulgur (1/8 of a cup). Lebanon just won the Guiness World record for the biggest tabbooleh ever (and hummos too)

  15. Best damn tabbouleh EVER!!!!!!!

    It really is.


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