Chef's Quick Tip: Tabbouleh

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Chef and author Anna Francese Gass shows Tina Redwine how to make a great Mediterranean-style family recipes.

Cherie’s Tabbouleh

Bulgur and Parsley Salad

Makes 5 cups (1.2 L); serves 8 to 10 as an appetizer

Tabbouleh is a staple side dish in the Middle East. It tastes delicious on its own or with pita bread. Cherie’s version has an extra-lemony kick!

Prep time: 1 hour

Total time: 3 hours

½ cup (70 g) bulgur wheat

5 packed cups (250 g) Italian (flat-leaf) parsley

½ cup (120 ml) olive oil

1/3 cup (80 ml) lemon juice (from 2 to 3 large lemons)

1/2 teaspoon coarse salt, or more to taste

Freshly ground black pepper

2 large tomatoes, seeded and diced small

6 scallions, chopped fine (white parts and 1 inch/2.5 cm of green)

Method

  1. Rinse and drain the bulgur wheat. Place it in a bowl and refrigerate for 1 hour to soften.
  2. While the bulgur rests, pick all the parsley leaves. Wash them thoroughly and place in a salad spinner to completely dry. Chop finely (you will have about 2 cups chopped).
  3. Whisk together the olive oil, lemon juice, salt, and pepper in a large bowl. Add the bulgur, parsley, tomatoes, and scallions and stir to combine. Season with additional salt to taste.
  4. Cover and refrigerate to further softer the bulgur and let the salad absorb the flavors of the liquids, 1 to 2 hours.

Variation: Chop 1 Persian cucumber into small dice and add it to the mix, along with 2 to 3 more tablespoons lemon juice to taste.

Contact
Anna Francese Gass

Author of Heirloom Kitchen
www.annasheirloomkitchen.com
Instagram: @annafgass

 

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