We were never really interested in tabbouleh until we tried our friend Steve’s recipe recently. The combination of the mint, parsley, and cilantro was just right, and his technique yielded the perfect consistency–not too dry, not to gummy. I made it over the weekend from the recipe he gave me off the top of his head, and it was delicious.
Steve Orr’s Tabbouleh
1 cup of bulgar wheat
2 cups of warm or tepid water
Soak the bulgar in the water for about an hour. Soaking it instead of cooking it means it’s less gummy, and has a nice bite to it. Steve said he learned this from an Alice Water’s cookbook.
Chop up a handful of parsley, cilantro, and mint, and throw into a food processor. You’ll want the salad to be more green than bulgar.
For its ‘dressing’, mix 1/2 tsp of cumin, 1-2 tsp of aleppo pepper (we didn’t have this, and it still tasted great), 5-6 tbsp of olive oil, juice of 2 lemons, salt and black pepper to taste.