Tabbouleh a La Paula Wolfert

photo by Mindelicious





- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2⁄3 cup fine grain Bulgar wheat
- 8 scallions, finely sliced
- 1⁄2 cup fresh mint leaves, shredded
- 1⁄2 cup fresh sorrel leaf, shredded (optional)
- 2 cups flat leaf parsley, chopped
- 1 medium cucumber, peeled, halved, seeded, and finely diced
- 3⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- salt
- 2 medium tomatoes, peeled, seeded and chopped
directions
- Pick over the bulgur and place in a fine sieve; shake to remove any dust and place in cold water to soak briefly.
- In a good sized mixing bowl, combine the scallions, herbs, cucumber, spices, oil and lemon juice.
- Drain the bulgur and squeeze by hand to remove any moisture.
- Immediately add to the bowl and mix well.
- Add salt to taste, cover, and refrigerate overnight.
- Before serving, mix in tomatoes and additional salt if needed.
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Reviews
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This was our first time having Tabbouleh and I think is was a success - at least on my side :) DH didn't enjoy it as much but he is always hit & miss with recipes like this as he doesn't like tomatoes so I leave them out on his plate - he's missing out!! Loved how the spices came through because I was really worried about that!! This was most excellent!! Thanks so much Chef Kate!! Made for Veg*n Swap 32!!
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Simply amazing. My first time making Tabbouleh and now it's a staple! Super easy to put together, lovely to look at and really filling w/o being heavy. The first time I made it I used some dried herbs because that's all I had on hand. My BF literally ate the entire bowl between lunch and dinner! I didn't get a single bite. (He apologized later, but I'm not so sure he was sorry :-))<br/>I used fresh ingredients from the farm I volunteer on the second time I made it and made it even better! I did leave out the sorrell because I couldn't find any, but just subbed lettuce with a little arugula. Not the same, I know - but still tasty!!
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Very good version of tabbouleh! This is the way I like the proportions--not as a bulgar salad with some herbs, but where the mint and parsley are just as plentiful. It's fresh and green. I use a coarser bulgar and a different way of preparing it--2/3 cup bulgar soaked in 2/3 cup boiling water. You can just start adding the ingredients once it cools down in 30 to 60 minutes. No need to wait over night or to wring it out. I don''t know if that method works for the fine grain bulgar or just the coarse. Great recipe!
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Tweaks
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Simply amazing. My first time making Tabbouleh and now it's a staple! Super easy to put together, lovely to look at and really filling w/o being heavy. The first time I made it I used some dried herbs because that's all I had on hand. My BF literally ate the entire bowl between lunch and dinner! I didn't get a single bite. (He apologized later, but I'm not so sure he was sorry :-))<br/>I used fresh ingredients from the farm I volunteer on the second time I made it and made it even better! I did leave out the sorrell because I couldn't find any, but just subbed lettuce with a little arugula. Not the same, I know - but still tasty!!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>