Middle Eastern · Salad
Tabbouleh
- Easy
- 25 min
- roughly 1 of 4 for cost
- Vegetarian
- Vegan
Leads with fresh herbs arguing happily on top, acid holding everything up to the light, ending saline and clean.
Ingredients
- 3 big bunches flat parsley, chopped fine and dry
- 3 tbsp fine bulgur, soaked in the tomato juices
- 3 ripe tomatoes, small dice
- Mint, scallion
- Lemon juice, olive oil, salt, pinch allspice
The skills inside
Knife cuts: dice, julienne, bias
The words inside
Allergen screen
Found: gluten
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Wash and DRY the parsley completely before chopping.
- Dice tomatoes; let bulgur soak in their juice 15 min, no cooking. 15 min
- Chop parsley with a sharp knife; bruised parsley turns to lawn clippings.
- Combine; dress sharply with lemon.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Knife cuts: dice, julienne, bias 150 recipes
- Take any three pieces from anywhere in the pile: they match closely enough in every dimension that you would have to measure them to argue otherwise.
- The cut faces are flat and clean rather than ragged or crushed; leaves and herbs are cut through, not bruised, and the board carries no dark smear where they were.
- The stated size is the actual size, held against a rule or a known reference rather than called about right.
- Everything in the pile is the shape that was asked for: no wedges, no half pieces, and no offcuts swept in to avoid waste.
- They cook evenly, which is the entire point: at the end of cooking nothing is still raw and nothing has collapsed.
Where it goes wrong The knife was dull, or the vegetable was never squared off first, so the pieces vary: the small ones are mush by the time the large ones are cooked, and the dish has two textures where it wanted one.
At the Table
- The Pour
- Chianti Classico or Barbera d’Alba
- Also Right
- Vermentino for the lighter plates
- From the Taps
- Italian pilsner
- Zero-Proof
- San Pellegrino Sanbittèr
Tomato’s acid demands equal acid: Italian reds evolved beside the sauce, and the regional pairing is the safest law in wine.
Saved on this device and kept across visits: export from My Menu to move them.