Tabbouleh

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.

TabboulehI 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
  • 1 tbsp fresh mint (if only dry mint is available, use 2 tbsp)
  • salt

 Directions

  1. In a bowl mix the bulgur (dry, unwashed), cubed tomatoes, juice of two lemons (about ½ cup), and salt.
  2. Set aside for one hour. Taste to make sure the bulgur is soft. If not, let it rest a little longer.
  3. Add the chopped parsley, scallions, mint, and olive oil. Mix well. Taste salt level and adjust as needed.

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