Tabbouleh- Mid-East Meets South West

Here a Middle East staple is given an American Southwest treatment, although the flavors really are standard for the Mid-East as well.  Look for bulghur in bulk bins instead of boxes. It is usually fresher and tends to be a slightly larger grain which I prefer.

INGREDIENTS:

1 cup bulghur (cracked wheat)

1 cup cleaned, finely sliced green onions, entire thing

1 cup cilantro, leaves snipped off and kept separate, stems thoroughly washed, dried, and sliced very finely

1 cups flat leaf parsley, chopped finely (If you do not have it, omit and add ¼ cup more cilantro)

1 teaspoon each cumin and coriander seed, toasted in a dry skillet just until fragrant, then powdered

½ teaspoon dried oregano, crumbled finely

½ cup lemon juice (Meyer lemon works well)

½ cup fragrant olive oil

Salt and pepper to taste

METHOD:

Place the bulghur in a large steel bowl and pour very hot water over it, enough to cover by an inch at least. Allow to soak until soft, around 15-20 minutes. If there is a lot of water still in the bowl, drain the bulghur in a colander.

Mix the dried spices together and add half to the lemon juice and stir to mix.

Sprinkle the fresh herbs, except the cilantro leaves, and onions over the wheat and mix to combine.

Whisk the lemon juice and oil together and pour over the bulghur. Mix to combine evenly.

Season with salt and pepper, toss again to combine everything evenly. Gently fold in the cilantro leaves so as not to destroy them. Taste the tabbouleh, and add more of the dried spices to taste, adding a little at a time. You can always add more, but once in it is not coming out. Keep in mind the spice flavor will expand as they bloom with contact with moisture.

Serve lightly chilled or at room temperature. This tabbouleh, with the cilantro leaves, will last 2-3 days before the wilting cilantro will impart a sad appearance and less than fresh flavor

Chef’s Tips:

If you have good tomatoes, seed and dice a couple and mix in gently after dressing the salad. I also like to add lettuce such as Little Gems or Romaine. Stack the leaves and once down the length and then across into ¼ inch strips. I like to use cucumber also. Split it the length and scoop out the seeds, then cut into ¼ inch cubes.

Serves: 4

Source: Chef Andrew E Cohen