I enjoy eating tabouleh but, the recipes I have used in the past it has too much oil in it and was nice but, just ok. I was reading the Turkish recipe for Kisir (their tabouleh). It was very similar and I used that as my starter to come up with my twist. I know there may be a few exotic ingredients in this dish but, if you do not have them, put it on your grocery list for next time. You may have to go to either an Asian or Gourmet grocery store to find but, you will find yourself using them over and over where your friends will wonder what your secret is. I hope you enjoy it as much as we did.
This salad originated as a parsley and mint salad with bulgar wheat. One recipe calls for pommegranate molassas and although I have many unique ingredients in my pantry, I did not have this so I opted to use tamarind concentrate and it was awesome.
Salad Ingredients:
1/2 cup med-coarse grind bulgar wheat
3/4 cup boiling water
1 large bunch of flat leaf parsley (about 2 cups)
1 small bunch of mint (about 1/2 to 1 cup)
4 green onions (scalions) chopped small
1-2 medium tomatoes chopped small
Dressing:
3 tsp fresh lemon juice
1 tbsp tamarind concentrate
1 tsp of Harissa sauce*
2 tbsp olive oil
1-2 tsp salt
1 tsp white pepper (optional)
Put the bulgar wheat in a bowl and pour the boiling water over and stir well. Cover and let sit for 15 minutes.
This is all the cooking involved. While the bulgar wheat is sucking up all that water, take all of the other salad ingredients together and put them in a large enough bowl to be able to toss everything together.
mix your dressing together.
After 15 minutes remove the cover from the bulgar wheat and stir it to make sure it is not sticking together.
Pour it into the salad bowl and toss. Take the dressing and mix it one last time and them pour it over the salad. Toss all the ingredients well and taste for salt.
I serve this with my hummus and pita bread.
*Harissa Sauce is a medium hot sauce from Morocco. I get mine in a tube like some tomato paste comes in.
If you cannot find this, you can use your favorite hot sauce. You should not add so much as to notice it is there but just enough to enjoy the flavor it brings to the dish.
This salad originated as a parsley and mint salad with bulgar wheat. One recipe calls for pommegranate molassas and although I have many unique ingredients in my pantry, I did not have this so I opted to use tamarind concentrate and it was awesome.
Salad Ingredients:
1/2 cup med-coarse grind bulgar wheat
3/4 cup boiling water
1 large bunch of flat leaf parsley (about 2 cups)
1 small bunch of mint (about 1/2 to 1 cup)
4 green onions (scalions) chopped small
1-2 medium tomatoes chopped small
Dressing:
3 tsp fresh lemon juice
1 tbsp tamarind concentrate
1 tsp of Harissa sauce*
2 tbsp olive oil
1-2 tsp salt
1 tsp white pepper (optional)
Put the bulgar wheat in a bowl and pour the boiling water over and stir well. Cover and let sit for 15 minutes.
This is all the cooking involved. While the bulgar wheat is sucking up all that water, take all of the other salad ingredients together and put them in a large enough bowl to be able to toss everything together.
mix your dressing together.
After 15 minutes remove the cover from the bulgar wheat and stir it to make sure it is not sticking together.
Pour it into the salad bowl and toss. Take the dressing and mix it one last time and them pour it over the salad. Toss all the ingredients well and taste for salt.
I serve this with my hummus and pita bread.
*Harissa Sauce is a medium hot sauce from Morocco. I get mine in a tube like some tomato paste comes in.
If you cannot find this, you can use your favorite hot sauce. You should not add so much as to notice it is there but just enough to enjoy the flavor it brings to the dish.
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