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Tabbouleh (Tomato, Spearmint, Parsley and Burghul Salad)

from Lebanese Mountain Cookery by Mary Hamady. This filling and tasty salad is a meal in itself. It's an especially good use for home-grown tomatoes. The cookbook presents two version of the recipe, one "Wisconsin tradition" and one "Tabbouleh Old Country Style." In addition, there are several variations. I tend to compromise between the two "traditions" and add most of the ingredients from the variations. Mary Hamady says, in part, "Eaten in dripping bites, wrapped up in small freshly picked grapeleaves or romaine, and accompanied by fresh Arabic bread, this salad surpasses all others. Pay attention to the vegetable chopping. This is a finely chopped salad, meaning some time devoted to the cutting board. The beauty of small bits of red mingling with `confettied' green and white is worth the work involved."

"Wisconsin tradition"

3/4 c. (177 mL) medium burghul (bulgur wheat)

1 c. (230 mL) minced onions
1 t. (5 mL) ground allspice (crucial; do not omit)
1 T. (15 mL) salt

2 c. (460 mL) finely chopped parsley [think Cuisinart]
2 c. (460 mL) finely chopped scallions
4 c. (920 mL) finely chopped super-ripe tomatoes
1/2 c. (115 mL) fresh spearmint leaves, chopped fine
2 T. (30 mL) crushed dried spearmint [why?]

1/2 c. (115 mL) fresh lemon juice
1/2 c. (115 mL) olive oil

"Old Country Style"

1/2 c. (115 mL) medium or fine burghul

1/2 c. (115 mL) chopped onion
1/2 t. (2.5 mL) ground allspice
1/2 t. (2.5 mL) freshly ground pepper [more, I think]
1-2 t. (5-10 mL) salt

3 c. (690 mL) finely chopped parsley
1/2 c. (115 mL) finely chopped scallions
2 c. (460 mL) finely chopped tomatoes
1 1/2 c. (345 mL) fresh spearmint leaves, chopped fine

1/2 c. (115 mL) fresh lemon juice
3/4 c. (177 mL) olive oil

Variations

1 c. (230 mL) chopped cucumber
1 c. (230 mL) whole fresh peas or
1 c. (230 mL) chickpeas

1. Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 20 minutes and then place in sieve to drain. [I typically soak for much longer, perhaps an hour. Otherwise the bulgur is quite chewy.]
2. Combine minced onion with allspice, pepper and salt. Set aside.
3. In a large bowl, combine parsley, scallions, tomatoes, and fresh and dried spearmint.
4. Gently fold in the soaked or rinsed wheat. [I always add the seasoned onions at this point, just because it's been a while since I actually read this recipe.] Refrigerate until an hour before serving.
5. Stir in seasoned onion and dress with lemon and oil.
6. Surround salad with small romaine leaves or young grapeleaves. Use them to scoop up the salad in bites. [Usually we just eat it with a fork.]
7. Variations: One variation suggestion is to add 1 chopped cucumber and and one cup whole fresh peas or chickpeas. I always add the cucumber and the chickpeas.

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alison@exerciseforthereader.org (Alison Chaiken)

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