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Author Topic: Tabbouleh  (Read 2292 times)

Offline MonicaS

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« on: January 08, 2008, 09:51:33 AM »

Mix and dress this salad only when you are ready to serve.

Recipe By     :Claudia Roden
Serving Size  : 6     

1              large  bunch of flat-leaf parseley (3-4 cups of leaves, loosely packed)
1              bunch  fresh mint (3 ounces or 1 1/2 cups of leaves, loosely packed
1/3           cup  fine-ground bulgur
2              large  lemons -- juiced
14            ounces  firm ripe tomatoes -- finely diced
1              large  English cucumber -- peeled and diced
6              large  scallions -- thinly sliced
5              tablespoons  extra virgin olive oil
1              medium  garlic clove -- finely minced
                salt and pepper -- to taste
1              large  head of romaine lettuce

Keeping the parsley in its bunch, wash it by holding the stems and plunging the leaves in a bowl of water.  Shake the water out and leave it to dry on a cloth.  Holding the bunch tightly with one hand on a chopping board, slice the leaves with a very sharp knife as finely as you possibly can.  Wash and slice the mint leaves in the same way and add them to the parsley.

Rinse the bulgur briefly in a strainer under cold running water, then press out the excess water.  About 20 minutes before you are ready to serve, mix the bulgur with the lemon juice and chopped tomatoes so that it softens in their juices.

Just before serving, mix all the ingredients gently together.  The traditional way of eating tabbouleh is to scoop it up with romaine lettuce leaves cut in half.  Serve the leaves separately, or stick them in the bowl around the salad.
From Arabesque by Claudia Roden
Copyright: 2005

NOTES : 1. My family has ALWAYS included cucumbers and a bit of garlic  in Tabbouleh, so I've added these ingredients  to this well-written recipe by Roden.
2. If you cannot find fine-ground bulgur, you can use the usual medium-ground one, but it will need soaking for 20 minutes.