anyone have a great Tabouli/Tabouleh recipe?

[Ima Foodie]

Looking to make it Friday - thanks!

[cettlinger]

I use a box from the supermarket and add almost an equal amount of chopped parsley and the juice of several fresh lemons. Then, depending....I make add some chopped tomatoes or other vegetables, but it's really good with just the parsley and lemon juice. Put in lots of both!

[kitchenhacker]

I just had some amazing tabouleh for lunch. It had wee cucumber bits in it, which I hadn't seen before. It added a bit of crunch and a lightness that was rather welcome.

[pitu]

Isn't it a matter of figuring out which kind you like? More or less bulgur v herbs (I like it very green.) All parsley, or some mint, or even some cilantro (in stealth amounts)

[laila2321]

Check out this recipe .. http://limeandlemon.wordpress.com/200... .. this is my blog .. its a really good recipe .. if u get to try it .. let me know how it turns out :-)

[alkapal]

thread on tabbouleh from last year. http://www.chowhound.com/topics/408919

[rweater]

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.

[Antilope]

http://members.aol.com/ebgweb2/04Tabb...

[alkapal]

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.)

[EllenMM]

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.

[sarah galvin]

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.

[alkapal]

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.

[Harters]

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).

[DGresh]

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)

[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.

[Harters]

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