I’m probably veering into dangerous territory here, by making a classic Middle Eastern dish that has so many “correct” versions. If you’ve got opinions, then great, leave a comment! I’m always happy to work towards perfection. But when it comes to tabbouleh, what is pretty clear is that this should be first and foremost a parley salad, and on that point, I’m not keen to be persuaded otherwise. How you make it…well, this is where it’s all up to you.
Now, I say that this should be a parsley salad, but all too often you find this tends to be served up as a large cous cous dish with some parley strewn through it. Wrong. It’s all about parsley, with a few goodies thrown in there for flavour and texture. And it’s not cous cous that you use, but bulgar wheat.
My approach starts with the “low effort” route, beginning with the dressing. This involves little more than olive oil, lemon juice, seasoning and a little chopped tomato and red onion, which is left with a few spoons of uncooked bulgar wheat. Easy to do the night before, so you can leave it in the fridge to sit overnight. This is the easy bit.
The other part of making tabbouleh is something that can be tedious – picking all those leaves off some bunches of parsley. It might take some time, but it is the perfect job for when you’re listening to a radio play and are not in a hurry. However, if you’re the sort of person that doesn’t like to wait, then you could just chop the parsley as is, stalks and all, and just tell your guests “this is the traditional way to make it“. However, I prefer to pick the leaves off in the patient way, and them leave them pretty much whole in the salad as I like the shape they give the salad. You can, of course, chop up the leaves if you like. Then, when you’re ready to serve, dress the parsley with the sauce (if you’re making ahead of time, wait until the last moment before mixing everything).
If you make this, it sort of goes without saying that you need to really like parsley. Done in this way, tabbouleh makes an excellent side dish – add some grilled halloumi, some hummus, toasted pitta and some sliced tomatoes, and you’ve got a (fairly) quick and delicious light lunch for a summer’s day.
To make tabbouleh (a side dish for 4):
• 2 large tablespoons bulgar wheat
• 1 lemon, juice only
• 2 tablespoons olive oil
• 2 tomatoes, de-seeded and finely chopped
• 1/2 red onion, finely chopped
• freshly ground black pepper
• 2 bunches of flat leaf parsley
• 8 mint leaves, shredded
1. Soak the bulgar wheat in cold water for 15 minutes. Drain.
2. Mix the bulgar wheat, olive oil, lemon, tomatoes and red onion in a bowl. Add salt and black pepper to taste. Leave to sit for at least an hour or overnight, until the bulgar what is soft and the dressing a little thicker.
3. Prepare the parsley – remove the leaves from the stalks. Chop roughly if you want a finer texture (use a big, sharp knife, and try to keep the parsley fairly dry – I prefer to keep the leaves whole). Add the dressing and shredded mint, toss and transfer to a serving dish.
Worth making? Yes – this is a light, fresh salad. Great as part of a summer lunch or dinner.