This is a recycled topic, but I have new comments on the recipe.
I don’t know why, I’ve eaten more tabbouleh this last couple months than in several preceding years. It just seems to hit the spot with summertime grilled foods. And now I have homegrown tomatoes to put in it!
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Tabbouleh
from The Mediterranean Dish, for 6 to 8. Go to that link for lots of detailed comments.
Note on bulgur wheat: If you have a middle eastern market nearby they will probably have it, or it can be ordered online. Preferably you want fine or extra fine grind. Places like Whole Foods that have bulk grains will probably have coarse ground bulgur, this will work but will need to be soaked MUCH longer, like an hour.
The parsley and mint need to be minced VERY finely.
It needs more salt than you think.
- 1/2 cup extra fine bulgur wheat
- 4 firm Roma tomatoes, finely chopped
- 1 English cucumber (hothouse cucumber), finely chopped
- 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
- 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
- 4 green onions, white and green parts, very finely chopped
- 1-½ tsp Salt
- 3-4 tbsp lime juice (lemon juice, if you prefer)
- 3-4 tbsp extra virgin olive oil
- Romaine lettuce leaves to serve, optional
- Wash the bulgur wheat and soak it in water for 5-7 minutes or until tender. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside. [If you didn’t find “extra fine” bulgur, it needs to be soaked longer. This “#1 Fine” bulgur needed about 20 minutes, coarse ground will need at least an hour.]
- Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- Now add the the lime juice and olive oil and mix again. Taste and add more salt if needed.
- For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
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I’m cooking some baby back ribs tonight to go with the tabbouleh I just made, and maybe garlic bread. What’s for dinner at your place?
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