Real Tabbouleh Recipe
This dish is simple to prepare and bears no resemblance to its ready-made equivalents. I know chopping all these herbs does take a lot of time, but it really is worth making it yourself.
What to buy: Do not try to make this dish with the meager plastic bags of fresh herbs available from supermarkets. If you cannot get beautiful bunches of fresh herbs from your store or farmers’ market, make something else instead.
- 1/2 cup bulgur wheat
- 8 tomatoes
- 6 shallots
- 5 bunches Italian (flat-leaf) parsley
- 2 bunches fresh mint
- Juice of 6 lemons
- 12 tbsp olive oil
- Soak the bulgur wheat for 15 minutes in some warm water with 1 tsp lemon juice. Drain well and dry in a dish towel (yes, that’s right, a dish towel). Peel and finely dice the tomatoes, and chop the shallots, parsley, and mint very finely. Combine all these ingredients with the bulgur wheat in the serving dish. Sprinkle with olive oil and lemon juice, season to taste, and leave to stand for at least 2 hours. Before serving, adjust the seasoning and stir gently, adding more lemon juice and/or olive oil if necessary.
Beverage pairing: Pio Cesare Cortese di Gavi, Italy. For a dish as dependent on fresh herbs as this one, the wine required should have an herbal quality as well. Gavi is such a wine. From northern Italy, it’s always clean and light, with plenty of brightness and a certain, attractive “green” character.
This recipe, while from a trusted source, may not have been tested by the CHOW food