Veronica's Kitchen Day 6: Tabbouleh

If there was one salad my grandma prepared quite often, it was a Lebanese style tabbouleh. Whether guests were treated to an extravagant feast or a simple "mezeh" spread, tabouleh was always a customary inclusion at our dinners.  Made of fine bulghur and packed with nutrition, this is by far the single healthiest dish you might find at any Armenian or Middle Eastern dinner.

Upon immigrating from Lebanon, my family had preserved a handful f old country recipes, but relocating meant having to  now use local ingredients.  Lucky for us, finding parsley(the first main tabbouleh ingredient) in supermarkets was fairly easy. Getting quality bulghur, or cracked wheat, however, meant a trip to a middle eastern deli, (which these days is no longer the case). Over time, we were amused to find that tabbouleh and other similar Lebanese specialties were making their way to local restaurants. But we'd notice that the taste and presentation was often different from what we had grown up knowing. For example, traditional Lebanese tabbouleh is denser in greens and less heavy on the bulghur itself. It should never look white and red with specks of green, but rather heavily green with lots of red, and fewer white specks.  Also, according to my own grandma's style, we use curly parsley instead of flat-leaf, which gives the salad a more fluffy, textured feel.

Regardless of preparation, I believe that tabbouleh is a complete meal in itself. The veggies have plenty of vitamins and minerals, and bulghur adds some protein, while olive oil rounds it off with the "good" fat that also satisfies. And no extra carbs are needed as the bulghur wheat provides some, and with a low glycemic index at that.

Finally, tabbouleh is one of those dishes that requires no precise measurement. We like to call it "measure of the eye", simply knowing how to deal with your ingredients. But for practical purposes, I'd like to share some approximate measurements in what is our homey, authentic version from Veronica's kitchen.

Note you should use fine and not coarse bulgur, as coarse bulgur is often used in rice recipes instead.

Enjoy.

Home Style Tabbouleh

• 3-4 bunches curly parsley, rinsed well and dried, stems removed, and finely chopped by hand
• About 1/4 cup fine bulgur (or cracked wheat), rinsed well
3-4 medium firm ripe tomatoes, diced into small cubes 
2 Persian cucumbers, diced into small cubes
2 green onions or scallions, trimmed and very thinly sliced(use only white part)
1 cup lightly packed fresh mint leaves, finely chopped
Juice of 1 lemon
2/3 cup extra virgin olive oil
Couple pinches crushed red pepper(optional)
Salt and pepper to taste

Combine all of the ingredients in a large bowl, and toss well.  Add your seasoning.
Allow to sit half hour to an hour prior to serving, at room temperature.

Contrary to many other tabbouleh recipes you might find out there, we never boil our bulghur. There's no need to boil the bulghur. When you let it sit in its juices for at least a half hour, it will slowly soften to an 'al dente' texture.  If you wan to eat your salad immediately, then consider boiling or just a soft simmer.  But let me tell you, this salad gets better the longer it stews in its own juices(sort of like a home made tomato salsa). Leftover(or next day) tabbouleh we find also heighten flavors as it absorbs the essence of the onions, mint, and citrus juice.