Sunday, January 24, 2010

Tabouleh

One of the nice benefits of moving from a rural town to a large city is the chance to experience new cultures and, with that, new dishes. You also meet many people who can give recommendations on the best places to eat and the best dishes to try, making it a little less scary to try things out. At my current place of work, there are several people of Middle Eastern descent. As a result, I've learned about and tried many delicious dishes including grape leaves, hummus, schwarma and tabouleh.

















Tabouleh is delicious just as a side dish on its own. But my favorite way to eat it is to dip a piece of pita bread first in hummus, then in the tabouleh. Delish!

Ingredients
1/2 c. burghol (found in the ethnic food aisle)
3 c. finely chopped fresh flat-leaf parsley
1/2 c. finely chopped fresh mint
4 spring onions, finely chopped
3 medium tomatoes, diced
1/2 c. lemon juice
1/4 c. olive oil
salt and pepper to taste

Directions
In a small bowl, soak burghol in 2 c. cold water for 1/2 hour. Drain and press any additional water from the burghol.

Meanwhile, finely chop and combine the parsley, mint, onion and tomatoes. Add the burghol and mix well. In a small bowl, whisk together lemon juice, olive oil and salt/pepper. Pour over the remaining ingredients and mix well. Add additional salt and pepper as needed.

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