To celebrate 20 years of Sami Tamimi & Ottolenghi and their tremendous work and inspiration, I want to share this traditional ‘Tabbouleh’ recipe from their classic ‘Jerusalem’ Cookbook. The traditional Palestinian version has 30g of Bulgur Wheat, which I’ve doubled, but as Sami states, this is more a Parsley salad than a Bulgur Salad What is your favourite Tabbouleh recipe? 🥗🍽️📚
Recipe & Video here, if anyone is interested… https://youtu.be/v9U3PUGaASU
INGREDIENTS.
75g fine bulgur wheat.
2 beef tomatoes, ripe but firm (300g).
1 shallot, finely chopped (30g).
1x chopped preserved lemon.
3 tbsp lemon or lime juice.
4 large bunches of flat-leaf parsley (160g).
2 bunches of mint (30g).
pomegranate seeds (75g).
1 tsp ground allspice.
1 tsp baharat.
INSTRUCTIONS.
1. Rinse the bulgur wheat under cold water until the water runs clear. Drain well and set aside.
2. Dice the tomatoes and shallot.
3. Finely chop the parsley and mint.
4. In a large bowl, combine & mix the bulgur wheat, tomatoes, shallot, parsley, mint & allspice.
5. Taste and adjust the seasoning, adding more lemon juice, as desired.
6. Serve chilled or at room temperature.
by HibbertUK