Levantine Tabbouleh Parsley Tomatoes Bulgur Salad Recipes

LEVANTINE TABBOULEH - PARSLEY TOMATOES BULGUR SALAD

Steps:

• Prepare the Bulgur as per packet instructions, or as per the variety of bulgur available to you. The packet I used said to pour boiling water [about 1/4 cup (60 ml) for 35 gm/ 3 tablespoons of bulgur], cover it with cling wrap and let it steam for 10-15 minutes. The water should be fully absorbed. Remove the cling wrap and add a teaspoon of olive oil.
• Meanwhile chop the tomatoes, parsley, mint, spring onions as fine as you can. Ottolenghi says to use a large very sharp knife and chop the parsley no wider than 1mm.
• Place the soaked bulgur in a bowl. Add the sliced tomatoes, shallots, parsley, mint to the bowl.Next, add the allspice powder, stir it in nicely. Add half of the lemon juice, salt and pepper.Stir it all in, taste and adjust seasonings, adding more lemon juice, salt or pepper as may be required, taking care not to over salt the dish.Add the olive oil, stir it in and serve the Tabbouleh immediately.

LEBANESE TABBOULEH

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.