- Soak 3/4 or 1 c. bulgur in the juice of one lemon and enough water to cover generously for at least 2 hours, or overnight if you remember. If you don't have time, then put it in a sauce pan, bring to a boil, then turn off the heat and let it soak for 15 min. You can also use any other pre-cooked grain, like quinoa or spelt berries if you're some kind of hippie ;). Drain and squeeze out the bulgur in a fine sieve or cloth.
- Chop 1 large tomato, 1 small cucumber (optional), 1/2 red onion or a handful of scallions, all into smallish cubes. If you use red onions, soak the pieces in cold water for a minute before adding. Place in a large serving bowl.
- Mince at least 1/2 bunch parsley and a handful of fresh mint (or use 2 tsp dried mint), and add to the bowl.
- Squeeze in another lemon (or half--use your judgement), pour over 3 Tbsp. olive oil (or more), and a generous portion of salt--seriously, if you think something is missing you probably need more salt. Season with tiny pinches of cinnamon, allspice, and a ton of black pepper.
- Serve with romaine leaves as scoopers.
- Other optional ingredients include: a jalapeño pepper, powdered sumac (makes it sour), purslane leaves, crushed garlic. I have used cider vinegar and bottled lemon juice when I am out of fresh lemons.
Saturday, August 25, 2007
I don't have a picture to go with this one, but we all know what tabouleh looks like (though I'm not sure how to spell it--Al, is this right?). It's the perfect recipe for late summer, with the hot weather, ripe tomatoes and cukes, and waning kitchen inspiration. Here's how it goes: