Tabbouleh

August 24, 2005

If you've seen burghul at the supermarket and never been sure what to do with it, you might like to try this week's recipe.Burghul, also known as bulgur wheat is a cracked wheat that has been par-boiled, dried then coarsely ground. It is a tasty, lowfat ingredient that can be used in soups and stews, stuffings and pilaff, but it is perhaps best known as an ingredient in that wonderful Near Easter dish, tabbouleh.

There are many variations on the tabbouleh theme. Some people like it made with a predominance of wheat, while one Lebanese cook I know prefers to be very heavy-handed with the parsley. After you've made it a couple of times you will develop your own preference. Because burghul has been pre-cooked the only preparation it needs is to soak it in warm water for about 15 minutes. You can do this while you prepare the other ingredients.

There are fine large bunches of parsley available at the moment so this is a good time to make tabbouleh. Hand-chop the herbs as finely as you can--don't be tempted to use a food processor. Just use a sharp knife and patience. Try for the most flavoursome tomatoes you can find--truss tomatoes or cherry tomatoes are probably your best bet at this time of year.

Tabbouleh

1 cup burghul
4 firm ripe medium tomatoes
1 small Lebanese cucumber
1 clove garlic, very finely chopped
1 large bunch parsley, stalks removed and finely chopped
12 mint leaves
juice of 1 lemon
4 tablespoons extra virgin olive oil
1/4 teaspoon each ground cinnamon and ground allspice
salt and pepper

Finely dice the cored tomatoes and cucumber. Place in a bowl with the finely chopped parsley, mint and garlic. Drain the soaked burghul, removing as much liquid as possible. Add to the other ingredients. Pour in the olive oil and lemon juice and add the spices, Stir well to combine then season to taste with salt and freshly ground pepper, adding more lemon juice and oil if desired. Tabbouleh can be served as a salad, or rolled up cigar-fashion in lettuce leaves (such as butterhead) and served as a mezze item.