Tabbouleh

Tabbouleh

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

A good tabbouleh needs plenty of parsley: the overall effect should be mainly herbs flecked with bulghar, not the other way around.

Ingredients

Quantity Ingredient
200g bulghar wheat
4 tomatoes
10 spring onions
2 large bunches flat-leaf parsley
bunch mint
2 large lemons
8 tablespoons extra virgin olive oil
salt
freshly ground black pepper

Method

  1. Put the bulghar wheat in a small saucepan and add enough water to come 3 cm above the level of the wheat. Simmer, uncovered, over a low to medium heat until just tender, about 10 minutes. Drain well and spread out on a tray lined with a clean tea towel to cool. Squeeze out any excess moisture, then transfer to a bowl.
  2. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water, dry and peel. Deseed and concasse, then add, with some of their juice, to the bowl. Slice the spring onions very finely, including all but the very coarsest of the green part, and add to the bowl.
  3. Pick the parsley and mint leaves and chop them roughly, reserving a few whole mint leaves for the garnish. Add the chopped herbs to the salad and stir through.
  4. Juice the lemons. Toss the salad together with the olive oil and lemon juice to taste and season with salt and pepper. Serve topped with the reserved mint leaves.

A note on choosing bulghar/cracked wheat…

  • These recipes use the coarse bulghar wheat most readily available in this country. However, if you find the fine-ground bulghar available in Middle Eastern shops, you will not need to cook it as the method describes. Instead, just soak in cold water for 10 minutes, then squeeze out excess water before mixing with the other ingredients.
Tags:
Leiths School of food and wine
cookery course
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