TABBOULEH
6 to 8 servings
Tabbouleh is a popular Middle Eastern salad loaded with fresh herbs. While it is usually eaten as part of a mezze spread (see About Party Platters), we also like to serve it as a tart, refreshing counterpoint to richly flavored meats like lamb.
Place in a small bowl:
- ¼ cup fine or medium bulgur
Pour ½ cup boiling water over it and let stand for 30 minutes. Meanwhile, combine in a large bowl:
- 3 medium tomatoes, diced, or 12 ounces cherry tomatoes, halved
- Leaves from 2 bunches parsley (about 4 lightly packed cups), finely chopped
- 1 cup lightly packed mint leaves, finely chopped
- (1 cup chopped purslane)
- 4 green onions or ½ medium onion, finely chopped
Stir in the plumped bulgur along with:
- ⅓ cup lemon juice
- ⅓ cup extra-virgin olive oil
- ½ teaspoon salt
- (½ teaspoon ground allspice)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- (¼ teaspoon cayenne pepper)
Toss to combine and season to taste. Serve in a bowl. If desired, surround with:
- (Romaine or little gem lettuce leaves)
If using, spoon the tabbouleh onto the lettuce leaves to eat.