Here’s the thing about Tabbouleh: while some think of it as salad and others refer to it as meze, in our hearts (and kitchen) it’s nothing short of an art form. As Gail says, “There’s an art to Tabbouleh because it’s all done according to taste. It’s important to taste as you mix so that you can compensate for the flavors of the tomatoes, which are always shifting according to the season, as well as the parsley—each bunch tastes a little different.”
Our chief artist in residence at Steve’s Backroom was always Therese, who mixed each batch by hand. Whenever we make this dish we think of her standing on her stool in front of a huge bowl of Tabbouleh, the scent of lemon brightening up the kitchen as she sifted the ingredients through her hands until the flavor was just right.
To recreate this masterpiece there are a few things you’ll need to remember: Touch your Tabbouleh. Taste your Tabbouleh. And, never, ever let a machine come near your Tabbouleh.
TABBOULEH
Ingredients
- 3 cups parsley, finely chopped
- 1 ½ cups roma tomatoes, diced (juices drained)
- 1 cup green onions, chopped
- ½ cup #1 bulgur wheat
- ¼ cup fresh squeezed lemon juice
- ¼ cup + 1 TBL olive oil
- 1 tsp salt
- ½ tsp finely ground black pepper
Directions
Place the cracked wheat into a mixing bowl. Add enough warm water to cover 1 inch above the wheat. Set aside to soak for 5 minutes, then drain any excess water.
Combine soaked bulgur with the rest of the ingredients in a large mixing bowl. Gently mix with your hands until all ingredients are well incorporated and evenly distributed. Be sure to taste as you go!
Notes: As you’re mixing your Tabbouleh, keep in mind that salt and citrus counterbalance each other—if your mixture tastes too lemony, add more salt (and vice versa). The fineness of your parsley will also affect how much of each ingredient is needed to achieve the right balance.
