Here is a sneak peek at what’s happening in the Heirloom kitchen as we whip up our newest book, Cooking with Rose. I’m so excited to be working on this because the recipes are Lebanese/Syrian! How fun is that?
Tabbooleh is, in my opinion, a little under-rated at times. It’s a wonderful dish though, it’s light, healthy, easy to make and delicious to eat. I’ve found that most of the traditional recipes go overboard with the parsley and it turns into some overbearing herb salad with a side of everything else. But this recipe is unique to the family in that they use mostly bulgur wheat instead of parsley. I found it to be a wonderful balance. Next time I’m invited to a potluck or decide to have a picnic you can bet that this dish will be right by my side.
This recipe calls for Bulgur wheat, cherry tomatoes, cucumber, parsley, and scallions. I can imagine that there are lots of variations on tabbooleh (as many, if not more, than the spelling of the name) What do you put in your Tabbooleh?
Posted with permission from Cooking with Rose
2 small bunches of one large bunch of parsley chopped fine
Cherry tomatoes sliced
1 bunch scallions chopped fine or 1/2 teaspoon onion powder
1 cucumber chopped fine
1 cup fine wheat (Bulgur #1)
Fresh lemon juice from 2 or more lemons
4 tablespoons olive oil
Salt and black pepper to taste
Soak wheat in 2 cups cold water for 10 minutes.
Squeeze dry by pressing between palms.
Combine parsley, tomatoes, scallions, cucumbers and wheat. Toss with oil, lemon, salt and pepper.
Refrigerate for one hour before serving.