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anyone have a great Tabouli/Tabouleh recipe?

Looking to make it Friday - thanks!

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  1. Since I came across it, I never vary from Claudia Roden's recipe (for 4 as part of a mezze):-

    Soak 100gr bulgur in cold water for 10 minutes. Drain and squeeze out the excess. Add salt & pepper, juice of a lemon and 100ml olive oil. This is one of those occasions when I use my best olive oil - an organic Palestinian one. Leave it to soak for 30 minutes or so. Add 275gr finely chopped parsley and 75gr chopped mint, about 250gr finely, chopped onion and the juice of at least one more lemon (it may need more lemon).

    3 Replies
    1. re: Harters

      Found this recent thread while searching to make tabouli tonight; for a weight-challenged US cook, any pointers to how to convert 275 g to a volumetric measurement (in cups for example). I know how to convert grams to (weight) ounces, but I usually do herbs and onion by volume so don't have a feel for weight-- (and no I don't think the old 28 g = 1 oz = 2 T is going to work here, as herbs don't weigh like water)

      1. re: DGresh

        answered my own question (I hope) with this handy site:

        http://www.e-rcps.com/pasta/links/wei...

        which says that there are 2.5 g of parsley per tablespoon, meaning 275 g would be about 7 cups. No question that for things like this, weight is a better way to do it given the packing issue; I'd guess that this would be 7 cups loosely packed not minced and packed in.

        1. re: DGresh

          Can't help, I'm afraid. I've no idea what an American cup looks like.

    2. My favourite tabouli has diced tomatoes in it and green onions.

      3 large bunches parsley well washed and dried, remove stems and chop finely. Soak 1/3 c. bulgur in 2 c water for 2 minutes & drain. Mix bulgur & parsley together. Finely chop 4 green onions, including the the ends, finely dice 2 large tomatoes, 1/4 c chopped mint and add. Add 1 1/2 t salt, 1/4 t pepper, 1/3 c lemon juice, 1/4 c olive oil.

      1 Reply
      1. re: sarah galvin

        agree with adding the green onion and tomato. i don't use regular onion. i like the idea of using tomato juice to hydrate the bulgur. i also add garlic. i prefer a large ratio of the green stuff to the bulgur, also. when finished, add a little good evoo.

      2. I don't have the recipe handy, but years ago, an Armenian friend suggested soaking the bulgur in tomato juice, rather than water. It was yummy.

          1. re: Antilope

            btw, i think the aol recipe photo shows too much bulgur. i would use less, and a finer size, too. (i just noticed it calls for fine in the recipe, so either it is real clumpy, or the photo is not of the exact recipe.)

          2. This is one of my favorite things to make in the summer. The only heat you need is boiling water for the bulgur, so you can prepare it without heating up the house and it has a great mixture of protein, carbs, veggies. It's totally refreshing.

            Soak bulgur in a bowl w/ hot water. If you make more than you need, you can keep it refrigerated for several days. You'll want about half as much bulgur as chopped parsley.

            Chop:
            One bunch of fresh parsley
            One tomato (remove seeds)
            1/4 c. fresh mint (less if you used dried)
            A few scallions

            add:
            2-3 tablespoons lemon juice
            olive oil, enough to lightly coat the chopped veggies. I start with a 1/2 cup and add based on taste tests.
            salt and pepper to taste

            This is an approximation that I came up with based on growing up in a city with lots of Lebanese immigrants. The key to good tabbouleh is that it should be primarily green and finely choped. Some people like to add cucumbers, also, which is delicious but not necessarily authentic.