Tuesday, June 9, 2009


My husband and I lived in a Middle Eastern neighborhood in Brooklyn for many years. While there, we fell in love with many of the dishes from the region. Baba Ghanoush, Hummus, Fattoush, Tabbouleh...yum, we loved it all.
In the past, I've always used Mollie Katzen's recipe from the Moosewood Cookbook, and while I do love her recipe too, I like this version as well. I tried this one from Ina Garten's Parties! cookbook a few years ago and I really love it. It's not as traditional as most because tabbouleh typically has very little bulgur wheat, and loads of parsley and mint. In this version the ingredients are more evenly balanced, which makes it a heartier salad. I've adapted it a bit here with only a few minor changes. The recipe will serve eight.
Soak Bulgur
Begin by measuring out a cup of bulgur wheat into a medium bowl. Add a teaspoon of kosher salt. Next, squeeze a 1/4 cup lemon juice into a measuring cup, and add a 1/4 cup olive oil. Add 1 1/2 cups of boiling water to the wheat, along with the oil/lemon mixture and stir. Cover the bowl with a plate, or plastic wrap, and let it sit at room temperature for an hour.
Bulgur, Scallions and Parsley
Meanwhile, take some scallions {1 bunch} and chop them. Use the whole scallion...white and dark green parts. Place them in a small mixing bowl. Then mince one bunch of fresh parsley, and one bunch of fresh mint. You should have about 1 cup of each. Add them to the bowl with the chopped scallions.
Mint, Cucumbers and Tomatoes
Next, chop one English cucumber, and add it to the bowl. Lastly, chop 2 cups of cherry tomatoes in half, and add them to the bowl as well.
When the bulgur is done, fluff it with a fork. If there is a little liquid still at the bottom, that is fine. It will help dress the salad. Add all the veggies and herbs to the bulgur, season with some kosher salt and freshly ground black pepper, and mix to combine. Transfer to a serving bowl, and serve. This salad can be served room temperature, or chilled until ready to use. It tastes especially delicious after having some time to sit. Enjoy!
Some other Grain Salad recipes I love - Curried Couscous | Citrus Rice Salad | Bulgur Salad with Wilted Chard & Green Olives | Minted Apricot Couscous | Lentil & Bulgur Salad


{printable recipe}
Yields: 8 servings
Adapted from Parties! by Ina Garten

1 cup bulgur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1 bunch scallions, minced
1 cup chopped mint leaves
1 cup chopped fresh parsley
1 English cucumber, unpeeled & diced
2 cups cherry tomatoes, halved
1 teaspoon freshly ground black pepper

Put the bulgur wheat in a medium bowl. Pour the boiling water over it, along with the lemon juice, olive oil, and salt. Stir, cover with plastic wrap, and let stand for 1 hour.

Meanwhile, prepare all the other ingredients. When the bulgur is done, fluff with a fork and add in the scallions, mint, parsley, cucumber, and tomato. Season to taste with salt and freshly ground black pepper. Toss to combine and serve.

Note: This salad tastes even better made ahead of time. Let stand for a few hours before serving, if possible.


mina said...

wow, this looks delicious... i just bought some colourful organic tomatoes today and i happen to have some bulghur lying around the pantry. i guess i have to buy some parsley and mint as well to use up the lovely ingredients i already have on hand. (;

Anonymous said...

hilarious was eating a tabbouleh last night that went a bit experimental, we ending up adding coarsely chopped freshly popped and warm popcorn to our bulgar tabbouleh salad. With a light vinegrette that dressed the salad and popcorn nicely. Thinking this 'popcorn tabbouleh with chargrilled corn on the cob, cucumber raita and chilli jam would be nice.

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