The other night we had good friends over for a BBQ and I made this recipe as one of the side dishes. Simple, easy and tasty – 3 key things that I like in a recipe! Bonus was that it keeps well for several days and is great for lunches. I happen to love this salad in a warmed pita with some hummus for lunch! If you can’t find the baharat spice easily, just Google it and you’ll find alternatives and directions on how to make it yourself. Enjoy and please share your variations of Tabbouleh salad below! Dont forget to share this post so you can save it to your timeline and refer back to it at a later date! Tabbouleh (adapted from the recipe found in Jerusalem cookbook) Ingredients: 1 cup bulgur 2 cups boiling water 3 Roma tomatoes (ripe and firm), diced 2 shallots, finely chopped 4 tbsp. fresh lemon juice (divided) 4 large bunches of flat leaf parsley, cleaned and dried on paper towel 2 bunches of fresh mint, cleaned and dried on a paper towel 3 tsp. ground allspice 2 tbsp. baharat spice (I found mine in a spice store on Monkland, Ave. NDG) 1/3 cup olive oil Salt and pepper, to taste Stir 1 cup of uncooked bulgur into 2 cups of boiled water and let stand for 20 minutes. When ready, put the bulgur into a fine sieve and run cold water through it until the water coming through looks clear. Transfer to a large serving bowl. Add to the bowl the diced tomatoes and juices, chopped shallots and 3 tablespoons of the fresh lemon juice; mix well with the bulgur. Discard the parsley stems, and working with a few sprigs at a time, pack them tightly and chop the parsley fine. Do the same for the mint leaves and add both to the bowl. To finish this salad, add the allspice, baharat, olive oil, salt and pepper and 1 tablespoon of the fresh lemon juice. Enjoy!!!!
Posted on: Mon, 01 Sep 2014 11:38:10 +0000
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