Review of Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking by Julie Ann Sageer + Recipe
Copyright 2017 by Julie Ann Sageer and reprinted by permission of St. Martin’s Griffin.
- 3 bunches fresh flat-leaf parsley leaves, finely chopped
- 1/3 cup fresh mint leaves, finely chopped
- ½ cup #1 fine bulgur wheat (see page 279), or 1 cup cooked, chilled quinoa
- 4 firm, ripe tomatoes, finely diced
- 6 scallions, ends trimmed, green and white parts thinly sliced
- ¾ cup to 1 cup freshly squeezed lemon juice
- ½ cup extra-virgin olive oil
- 1½ teaspoons sea salt Hearts of romaine leaves, for serving
- At least 30 minutes before preparing the taboulie, thoroughly wash the parsley and mint leaves in cold water to remove dirt or debris. Shake out any excess water and drain in a colander, stem sides down. If you have a salad spinner, you can dry the herbs in that way or lay out on paper towels or a clean kitchen cloth to air dry; just make sure they are very dry before you chop them. (Taboulie tip! The cut matters! Use a sharp serrated knife for best results. Finely chop.)
- Place the bulgur wheat into a bowl and cover with 3 cups of cold water. Set aside to soak and soften, about 20 minutes.
- Combine the tomatoes, scallions, and herbs in that order in a large mixing bowl. By now, the bulgur wheat should have softened. To test, squeeze some of the grains between your fingertips, it should squish and be completely soft. Soak the bulgur longer if needed.
- Using your hands, squeeze out the soaked bulgur, removing as much excess water as possible. Sprinkle the bulgur on top of the fresh herbs and vegetables in the bowl. Pour in the lemon juice and olive oil, and season with the salt. Toss all the ingredients together (preferably with your hands); it should be juicy but not soggy. Taste and add salt as needed.
- Serve the salad as soon as possible with fresh, crisp romaine lettuce hearts for scooping
- Review of Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better by Sara Moulton + Recipe
- Review of Upscale Downhome: Family Recipes, All Gussied Up by Rachel Hollis