Tabbouleh

Tabbouleh is a wildly popular dish that has managed to make its way into the bellies of westerners. Originating in the Middle East, different countries around the region prepare it slightly different. It’s not native to Iran so I can’t say I’m an authority on what makes it authentic versus what doesn’t. If you want an authentic version, I suggest Ottolenghi because he’s a master. 

Growing up, my Mommon Joon would always make tabbouleh (we would pronounce it tabooli ). And I’ll be honest with you, I HATED IT. To my stupid little kid taste buds it was way too strong, probably because she used a lot of green onions in hers. But once she passed away, I sort of missed it, probably not because I loved the dish that much but more because tabbouleh was something she always made and it was something everyone in my family really enjoyed.

Tabbouleh has two main components, parsley and bulgur wheat. Now my tabbouleh is not authentic nor does it really follow the major tenent of tabbouleh which is that the parsley, not the bulgur wheat, is the real star of the show. That means you’re supposed to have more parsley than bulgur wheat, but for the sake of most I go heavier on the bulgur wheat since I think it makes for a more satisfying salad/side.

Let’s talk about bulgur wheat, it’s going to be the new quinoa, you watch. 3.5 ounces of this stuff has 18 grams of fiber, 12 grams of protein, and tons of healthy vitamins and minerals, it’s also less calorically dense than quinoa. If you’re gluten free though, watch out bulgur wheat is not going to be your friend.

What I love about this dish is how satisfying it is and how filling it can be. Plus you can almost eat it guilt free since everything in it is great for you, just don’t go overboard because eating too much of anything is not good for you.

In my version of the dish, I use red peppers instead of tomatoes, I hold the shallots, and I add feta cheese. Why? Because red peppers keep better than tomatoes and provide a better more satisfying crunch to the dish. Shallots add to much of a strong flavor to the dish for most, so I sub in some garlic powder instead to give some of that allium flavor. Finally I add feta cheese because well feta cheese makes everything tastier and this is no different. The creamy tangy and salty flavor of the cheese goes perfectly with the bulgur and the parsley.

Once you make this you’re going to want to make it again and again. The whole thing is ridiculously easy and it comes together in less than 30 minutes. You can find bulgur wheat in the bulk grains section at Whole Foods or in the aisle that sells quinoa or rice at your other grocery stores.

Recipe- Tabbouleh

Ingredients

2 Cups of Water

1 Cup Bulgur Wheat

1 Tbsp. Olive Oil

1 Red Pepper (diced finely)

2 Ounces Feta Cheese (chopped)

1 Tbsp, Lemon Juice

1 Tsp. Garlic Powder

1/4 Tsp. Black pepper

2 Cup Diced Curly Leaf Parsley

Method

Step 1- Boil your water and then add your bulgur wheat.

Step 2- Cook the bulgur wheat for about 5 minutes, you don’t want to overcook it because then it gets somewhat of an oatmeal consistency. You want to make sure that it’s just cooked enough through, it should have a slighty chewy consistency but not gritty or hard.

Step 3- Once the bulgur wheat is cooked, strain the water out and add your olive oil.

Step 4- Stir and remove the wheat from the stove.

Step 5- Once the wheat has cooled down completely, now add your feta cheese, parsley, garlic powder, black pepper, and red pepper.

Step 6- Stir until everything is evenly mixed together and then season to taste.

Enjoy! Keeps for about 3 to 4 days.