Lebanese Tabbouleh

 

About this recipe:

Tabbouleh emerged in Lebanon’s Beqaa Valley, one of the Middle East’s most productive and important farming regions, nearly 5000 years ago. Shepherds who grazed sheep in the Valley would combine qadb (edible wild herbs) with foraged grains to create a hearty precursor to modern Tabbouleh. Over the centuries, as agricultural practices developed in the region and recipes became more standardized, bulgur wheat, parsley, and mint became the primary ingredients, and tomatoes were added after being introduced to the region in the late 19th century.

Together these key ingredients produce a wonderfully bright and satisfying grain salad that shines on it’s own or when used as a topping for your favorite mixed green salad. Filling little gem or baby romaine leaves make bight-sized, summery hors-d’oeuvres perfect on a tray of canapés.

Ingredients:

  • 1/2 Cup Bulgur Wheat

  • 1 Large Bunch Parsley (about 1 cups, c)

  • 3-4 Green Onions

  • 4-5 Fresh Tomatoes

  • 1/2 English Cucumber, seeded

  • 1/2 tsp Lemon Zest

  • Juice from one Lemon

  • 1/4 Cup Extra Virgin Olive Oil

  • Kosher Salt (to taste)

  • Black Pepper (to taste)

Optional:

  • Mint Flowers for Garnish

  • Baby Lettuce Leaves (romaine or bibb/little gem)

Directions:

Thoroughly rinse all produce, and spread parsley and mint on a kitchen towel to air dry.

Prepare bulgur by brining 1 cup of water with 1/2 tsp salt to a boil. Add bulgur and stir to combine. Turn off heat and cover. Let bulgur steep for 10 minutes. Uncover and fluff with a fork. If excess liquid remains, strain through a fine mesh colander.

While bulgur is cooking, chop the tomatoes into 1/2 inch pieces, and place in a large bowl. Remove the leaves from the parsley and mint and discard the stems. Reserve the mint flowers for an optional garnish. Finely chop the herbs, and add them to the tomatoes.

Peel the cucumber if desired, and scrape out the seeds. Dice into 1/4 inch pieces, and add to the bowl.

Mince the white and light green parts of three green onions, and add them to the tomatoes.

Add the lemon zest and juice, a pinch of salt, a few cracks of black pepper, and stir to combine. Add the prepared bulgur and stir to combine.

Allow to rest in the refrigerator for at least one hour, stirring occasionally to redistribute the juices.

Taste for seasoning, and adjust salt and pepper to your preference. Drizzle with 1/4 Cup Extra Virgin Olive Oil and stir to combine.