27 October 2010

Tabbouleh

I've been looking for a good recipe for tabbouleh for ages. Friends have sent me several and I haven't been happy with any of them. At the end of my last German class we had the usual party and a classmate brought some tabbouleh with her and I remembered how much I missed it, so I thought I would start again.

This recipe worked very well and I expect that I will be making it again today.



  • 1/2 c. fine or medium bulgur (next time I move this up to 1 c.)
  • 1/3 c. evoo
  • 1/4 c. lemon juice (I'll add a bit more- this was 1.5 lemons for me)
  • 2 c. parsley leaves (only small stems)
  • 1 c. chopped mint leaves (I left this out)
  • 1/2 c. chopped scallion
  • 4 medium tomatoes (seeded, cored, chopped- I only chopped them)
Soak the bulgur in hot water 1-30 minutes until tender. Then drain (I squeezed in a clean cloth) and toss with the oil and lemon juice, add salt and pepper.
Add all the other ingredients before serving and toss. Use fresh- more than a day is pushing it.

Based on Mark Bittman's recipe

3 comments:

lettershometoyou said...

I had to google evoo - some secret ingredient, perhaps? :-)
I like to Greek up my tabouleh with feta cheese, cucumber and olives. And the mint! You have to use it.

G in Berlin said...

You are the second person to say that- sorry! Extra virgin olive oil (or any kind you have).
I do always add cukes (I should put that in the recipe) and I'll try feta (for myself, the German doesn't like it), but although mint is traditional, I just don't like it myself.

lulusbay said...

I was looking for a recipe and found a video from Rachel Ray where she talks about evoo - I thought she was endorsing a brand until I just read the comment above! LOL Love Tabbouleh.. Sometimes,if I am racing, I just make up a quick cous cous salad that everyone thinks is brilliant... I am still laughing at your worm cake.. that was inspired cooking.