I’m a lover of sour-tasting things. When I was a kid, I secretly took sips from the vinegar bottle in my grandmother’s pantry. Gross? No, I say delicious.
In the food chain of sour things, vinegar is the antelope and lemon the lion. That’s part of why I love tabbouleh.
I came across the best tabbouleh recipe from Daad, my Syrian coworker who says the best tabbouleh is made in her hometown of Aleppo. While I can’t verify that claim, I believe her. Her tabbouleh is the best I’ve ever had. Here’s her recipe:
- 2 bunches of flat leaf parsley
- 1 bunch scallions
- ½ cup of bulgur wheat
- 3 medium tomatoes
- 2 juicy lemons (about ½ cup)
- 3/4 cup good olive oil
- 1 tbsp fresh mint (if only dry mint is available, use 2 tbsp)
- In a bowl mix the bulgur (dry, unwashed), cubed tomatoes, juice of two lemons (about ½ cup), olive oil, and salt.
- Set aside for one hour. Taste to make sure the bulgur is soft. If not, let it rest a little longer.
- Add the chopped parsley, scallions, mint, and olive oil. Mix well. Taste salt level and adjust as needed.