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File in: Oil, Salad

Kh. Nicole Damick's

Tabouleh

Serves 8-10

  • 4 bunches parsley, washed and dried
  • 3/4 cup tomatoes, seeded and diced (about 2 medium sized)
  • 1/2 cup onion, minced
  • 1/2 cup fine-grade burghul wheat (uncooked), rinsed well and drained
  • 1/2 tsp. sumaq
  • 1 small handful fresh mint, minced
  • salt, to taste
  • lemon juice, to taste
  • extra virgin olive oil, to taste

This is a good salad to serve with meals that are garlic-heavy, as parsley is said to help freshen the breath.

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(1) Mince the parsley finely, by hand. (Food processors pulverize the parsley too much.) A half-moon rocking knife is GREAT for this, but a chef knife will work too. Place the parsley in a large bowl, off to one side.
(2) Mix the sumaq and the mint with the onions and place next to the parsley in the bowl. The idea is to keep each ingredient in its own section until right before serving.
(3) Squeeze any remaining water out of the burghul with your hands, then place the burghul also in the bowl next to the parsley. Place the tomatoes in the bowl between the onions and the burghul. This way the tomatoes should be mostly away from the parsley until its time to serve the salad.
(4) Just before serving, toss the salad with salt and lemon juice, to taste. Sometimes I put extra virgin olive oil, sometimes not.