HCH 12 / September 2016
Tabbouleh Salad, by Eyal Streett
Tabbouleh is such a great thing. A nice and fresh explosion of herbs in your mouth. It’s a chop chop recipe: the finer you’ll chop the better it’ll taste. You’re looking for a salad with an overpowering green color mixed with some other colors.
Then there’s the other important point: serve it as soon as it’s ready. You really want to eat this salad as fresh as possible.
Here we go!
1 nice bunch of parsley (washed and dried)
1 nice bunch of spearmint (washed and dried)
1 or 2 tomatoes (I used these different tomatoes for the nice color and flavor variety)
1 small onion (sweet onion if you prefer)
1 nice cucumber (peeled or not, depending on the cucumber)
1/2 cup bulgur (be sure you get fine grain bulgur)
- Soak your bulgur in cold water.
- Take your parsley and chop it as fine as possible. Chop the stems, not only the leaves. Put it in a big salad bowl.
- Take your mint, separate the leaves from the stems and chop the leaves as fine as possible. Add it to the bowl.
- Chop your tomatoes, onion and cucumber. Again, try dicing them as small as you can and add to the bowl.
- By now your bulgur should be ready. Drain out the water and then squeeze the bulgur as dry as you can.
- Add the bulgur to the salad bowl and gently mix the ingredients around.
- Squeeze the lemon and poor the lemon juice onto the salad. And some sumac and salt and drizzle a generous amount of olive oil.
- Mix and serve.
This is going to be a treat!
Recipe & photos by Eyal Streett, Aix en Provence & Edinburgh, June & August 2016