Parsley, tomato and bulgur salad with fresh mint

Parsley, tomato and bulgur salad with fresh mint

Tabbouleh

By
From
Hazana
Serves
4
Photographer
Mowie Kay

The proportions of the ingredients in this delicious salad from Aleppo vary from cook to cook. Most Syrian Jews like to make it with a large amount of bulgur, but I find the result lighter and more delicious with less. Tabbouleh is usually served with crisp lettuce or cabbage leaves, which are used to scoop up the salad.

Ingredients

Quantity Ingredient
50g fine bulgur
75g flat-leaf parsley, leaves picked and finely chopped
15g mint, leaves picked and finely chopped
3 spring onions, finely chopped
4 medium tomatoes, cored and cut into 5mm dice
6 tablespoons extra virgin olive oil
1 lemon, juiced, or to taste
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
salt
freshly ground black pepper
1/2 pomegranate, seeds

Method

  1. Place the bulgur in a bowl, cover with cold water and leave to soak for 10 minutes. Drain well, squeezing out as much excess water as possible. Place in a bowl, along with the herbs, spring onions and tomatoes.
  2. Make a dressing by whisking the olive oil with the lemon juice, then add the spices and season with salt and pepper.
  3. Pour the dressing over the salad and toss lightly. Garnish with pomegranate seeds and serve.
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