This is based loosely on another Moro recipe. Tabbouleh is a traditional Lebanese salad which is now one of the most popular in the Middle East. this interpretation of it is perhaps a bit more bulgar (bulgur? the internet can’t seem to answer this one) heavy than is traditional. If you see tabbouleh in Middle Eastern deli’s or restaurants, it tends to be more akin to a dressing or marinade than an actual salad. This one has a slightly more even bulgar to parsley ratio. Also, due to my love of adding feta to everything, this includes feta, but you can leave this out if you want, its not very traditional.It is basically just a nice, filling, healthy salad. Its great for a packed lunch, or as part of a mezze plate. This amount makes a large bowlful, probably enough as a side dish for 5-6.
- 100g bulgur wheat
- 75 g feta, crumbled
- 10-13 small cherry or vine tomatoes
- 4 spring onions
- 1 very large bunch of parsley
- 1 small bunch mint
- 1 crushed garlic clove
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1-2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon sugar or 2 of honey
- Soak the bulgur in cold water. If you are planning on serving this as soon as it mixed together, you will need to leave it soaking for a while, about 30 minutes or so (check before mixing to see it has softened enough). If the salad is going to be left dressed for a while before eating, 5 minute will do, the dressing will soften it up too.
- Chop the tomatoes into small cubes (about 6 cubes per tomato).
- Finely chop the spring onions.
- Finely chop the mint and parsley.
- Mix all these together in a large bowl with the drained bulgur.
- Add the crumbled feta.
- To make the dressing, mix all the remaining ingredients together. Taste. It should have a spicey sweetish taste. Adjust the spices, sugar/honey accordingly.
- Mix in the dressing, taste, season and serve at room temperature. It does improve if left to sit for 45 minutes or so.