Tabbouleh

For over 15 years I have made the best Tabbouleh I’ve ever eaten. I guess I’m biased, because I make it exactly as I like it. Restaurants always seem to stress the bulgur, and I prefer to stress the fresh ingredients; parsley, tomatoes, lemon.  Today’s recipe is somewhat of a compromise. Chris Kimball uses 6 tablespoons of Bulgur; probably a 33% decrease over an average deli. However, my own recipe used just 2 tablespoons, so that the freshness of the other ingredients really shine. Another interesting thing about today’s recipe is that the Bulgur is soaked; not cooked. This is intended to prevent the wheat from becoming mushy. Overall, it was just okay. I give it 3-stars.

Pretty good; but I think I make better

Comments:

  1. I reduced the recipe by one-third, because that is how much parsley my bunch yielded.
  2. I have only ever eaten Tabbouleh just with pita bread. However, Chris Kimball also says that it can be eating with the crisp inner leaves of romaine lettuce AND pita bread. I didn’t try.

Rating: 3-stars.
Cost: $6.
How much work? Low/Medium.
How big of a mess?  Low/Medium.
Start time 4:30 PM. Finish time 6:30 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared and baked the bread today are given below:

2 medium round tomatoes,
Salt and pepper
1/3 cup medium-grind bulgur
3 tablespoon lemon juice (1-1/2 lemons)
1/4-cup extra-virgin olive oil
1/8 teaspoon cayenne pepper
1 cups fresh parsley, chopped
1/3 cup fresh mint, chopped
1-1/2 scallions

  1. Put bulgur in a fine strainer and rinse with cold water. Allow to drain and put in a small bowl. Add 2 tablespoons on lemon juice from 1/2 a lemon. The grains will need about 40 minutes to begin to soften.
  2. Core the tomatoes and cut them into 1/2″ pieces. Add to a large bowl and combine with 1/4 teaspoon of table salt. Put in a fine strainer placed over the large bowl, and allow to stand for 30 minutes to drain away any excess liquid.
  3. As the tomatoes exude juice, add 2 tablespoons to the bulgur.
  4. About 15 minutes later begin to chop your remaining ingredients. Chop your parsley and fresh mint. Slice your scallions thin, and give them a few chops.
  5. After tomatoes have drained and bulgur has softened, wipe the large bowl dry and which together 2 more tablespoons of lemon juice from 1/2 a lemon, plus olive oil, cayenne pepper and 1/4 teaspoons salt. Gently mix in the tomatoes, bulgur, chopped parsley, mint, scallions.
  6. Cover tightly with plastic wrap and allow to stand at room-temperature for 1 hour.  Toss to recombine the ingredients and adjust the salt and pepper according to your taste.
  7. Serve inside of sliced pita edges.
About these ads

One Response to Tabbouleh

  1. ev0ve says:

    Very helpful recipe review format!

    I liked this recipe very much. I found it very useful as a starting point. I think I’ll add more bulgar plus diced cucumbers, next time.

    I think the ingredients help one another shine. I appreciate wanting more fresh and less bulgar, but for me it’s almost as if I don’t enjoy the fresh ingredients as well without the blunt backdrop of bulgar.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 324 other followers

%d bloggers like this: