Classic Tabbouleh Recipe

Very loosely adapted from Feast: Food from the Islamic World by Anissa Helou, which we reviewed in May 2020. Cherry tomatoes aren’t normally the tomato of choice for this, but diced very small, they make a fine alternative if you can’t get a decent larger tomato (for instance, if you’re cooking in place during The Great Confinement).

Serves 4 as a small first course or lunch.

Ingredients

1/2 cup bulgur wheat

1 medium-large tomato (or 1 cup of cherry tomatoes or grape tomatoes), cut into small dice (very small dice for cherry or grape tomatoes)

1 cup finely chopped Italian parsley (about 1 bunch; leave out the big stems)

1/4 cup finely chopped mint leaves

2 scallions, sliced thin (white and green parts)

1/4 teaspoon Lebanese 7-Spice Mixture [see recipe button below] or ground allspice

1/8 teaspoon ground cinnamon

3/8 teaspoon salt

Freshly ground black pepper

Juice of one lemon

2 tablespoons best-quality olive oil

Young romaine leaves for serving

Instructions

1. Place the bulghur wheat in a small bowl, pour boiling water over it and let soak for 5 minutes. Drain well, place in a medium mixing bowl and fluff with a fork.

2. Add the tomatoes, parsley, mint and scallions, then sprinkle the Lebanese 7-spice or allspice over all, followed by the cinnamon, salt, and freshly ground black pepper to taste. Add the lemon juice and olive oil. Toss well to combine, taste and adjust seasoning. Serve with young romaine leaves for scooping up the tabbouleh and eating both together.