This recipe uses thinly sliced parsley and just a little bulghur for a fresh tasting tabbouleh. Try this with pita and grilled kebabs.
Steps
1
Bulghur
Ingredients
1 1/4 oz (30 g) fine bulghur
Rinse the bulghur in several changes of cold water, drain well and put in a large salad bowl.
2
Adding tomatoes
Ingredients
1lb.5 oz (600g) firm ripe tomatoes, diced into small cubes, 1/4 inch square
1/2 bunch spring onions, finely sliced
Spread diced tomatoes and their juice over the bulghur, then add the sliced onions.
3
Slicing parsley
Ingredients
2 bunches flatleaf parsley, (about 3/4 lb. on the stalk) very thinly sliced
Slice the parsley in very fine slivers. Hold the bunch, with the leaves under your palm and cut off and discard most of the stalks, leaving about a 1/2 inch length. Take a sharp knife and start slicing the parsley, from the stalk end, as thinly as possible. In order to do this, maintain a tight grip on the parsley as you are cutting it. Put the chopped parsley over the spring onions, looking for any big pieces. Remove these and slice them finely.
4
Adding Mint
Ingredients
1/2 bunch mint
After you finish the parsley, prepare the mint. Strip leaves off the stalks, bunch them together and slice them as thinly as the parsley. Add the sliced mint to the parsley, cover with a clean kitchen towel and leave for about half an hour for the bulghur to absorb the tomato juices and soften.
5
Seasoning
Ingredients
1/4 tsp. cinnamon
1/2 tsp. ground allspice
1/2 tsp. finely ground pepper
salt
1 lemon, juice only
a little olive oil for drizzling
After 30 minutes, season with cinnamon, allspice, pepper and salt to taste. Add the lemon juice and a little olive oil to taste, and mix together well.
Taste and adjust seasonings if necessary. Serve immediately.
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