TABBOULEH

Tabbouleh, sometimes spelled Tabboula, Tabouli, Taboola or Tabboola, has been the quintessence of all salads in the Middle East for untold centuries. Today, its popularity has spread to the Arab Gulf nations, where it has become one of the region’s most fully integrated non-Gulf dishes. No mazza table would be complete without at least one Tabbouleh salad bowl and the Lebanese restaurants throughout the Arab Gulf region each boast that they make the best. In homes, it is served with almost every dinner or may be enjoyed simply as a snack. Arab folklore propounds that the parsley-bulghur ratio used in this salad indicates the economic standing of the host: more parsley to bulghur, the higher the economic indicator; if more bulghur, then the host is on the lower economic scale. Yet, no matter at what level, this lemony and tangy salad has become a Gulf favorite. Instead of using a fork to eat tabbouleh, try scooping it up with a leaf of lettuce to ensure not one drop of dressing is lost. Preparation time for salads is usually not very long. However, to make the best Tabbouleh, one must take care and patience to chop the parsley as fine as possible. It is said that those who have perfected Tabbouleh are those who chop the parsley the finest. The recipe that follows is for a traditional Tabbouleh—the type to be found in Syria and Lebanon, and one that is most likely to be found in the West. In the Arab Gulf countries, creative cooks have put a Gulf twist on the traditional Tabbouleh by including, at times, chopped fresh coriander leaves, a little sumac and pomegranate syrup. When you tire of the traditional Tabbouleh, try the Gulf version, which is included as a variation.

SERVES: 8

SOAKING TIME: 10 minutes

PREP TIME: 40 minutes

INGREDIENTS:

• 1/2 cup (115 g) medium bulghur, soaked for 10 minutes in warm water
• 2 large bunches fresh parsley (about 1 lb/500 g total), thoroughly washed and drained
• 4 tablespoons finely chopped fresh mint leaves
• 1 bunch green onions (scallions) (about 1/4 lb/125 g), trimmed and finely chopped
• 2 tomatoes, finely chopped
• Lettuce leaves, to line salad bowl or serving platter

DRESSING:

• 4 tablespoons extra-virgin olive oil
• 4 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

INSTRUCTIONS:

1. Drain the soaked bulghur in a fine-meshed sieve, pressing out the excess water with a
   large spoon. Chop the parsley as fine as you can. (You should have about 4 cups/200 g of finely chopped parsley.)
2. Combine the bulghur, parsley, mint, green onion and tomato in a large bowl.
3. Combine the ingredients for the Dressing in a small bowl. Add the Dressing to the bowl with the bulghur and vegetables. Toss and serve on a serving platter lined with the lettuce leaves.

VARIATIONS:

GULF-STYLE TABBOULEH:

1. To make Arab Gulf-Style Tabbouleh, place the bulghur and vegetables (minus the lettuce leaves) in a bowl, but reduce the amount of bulghur to 1/4 cup (60g). Replace the chopped green onion with 1/3 cup (50 g) finely chopped onion (from about 1 small onion). Add 4 tablespoons finely chopped coriander leaves. Toss to combine.
2. Combine the ingredients for the Dressing in a small bowl, but reduce the amount of lemon juice to 2 tablespoons. Add 1 teaspoon pomegranate syrup and 1 tablespoon sumac. Toss and serve.