(Middle Eastern bulgur and parsley salad)
The dish goes by various spellings including tabbouleh, taboule, taboulleh, tabouleh, and tabboulleh. Tabouli is also popular in Brazil, where it is called tipili.
4 to 6 servings
- Bulgur -- 3/4 cup
- Hot water -- 3 cups
- Flat-leafed parsley, chopped finely -- 3 bunches
- Tomatoes, seeded and chopped -- 2
- Scallions, finely chopped -- 4 to 6
- Lemon juice -- 1/2 cup
- Salt and pepper -- to taste
- Olive oil -- 1/2 cup
- Place the bulgur in a large bowl and add the water. Set aside to soak for 20 to 30 minutes, then drain. Place the soaked bulgur in a clean rag and squeeze out any excess moisture. Return the bulgur to the bowl.
- Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15 to 20 minutes to allow flavors to mingle.
- Adjust seasoning and stir in the olive oil. Serve chilled or at room temperature.
- In the Middle East, tabouli is often served with whole Romaine lettuce leaves. A bit of the tabouli is spooned into a leave and then popped into the diner's mouth.
- Substitute 1 bunch of finely chopped mint for one of the bunches of parsley.
- Vary the ratio of bulgur to herbs to your liking. Some people like more bulgur and less herbs so it is more like a grain salad. Others like more herbs than bulgur so it is more like a vegetable salad. In the Middle East, the amount of parsley used is substantial.
- One half of a regular onion, minced, can be substituted for the scallions.
- Other possible additions: Chopped dill, 1/2 teaspoon ground allspice.