Tabbouleh

Name: Tabbouleh
Yield: serves 6
Ingredients: Large bunch of flat-leaf parsley (about 1/2 pound) (3 to 4 cups of leaves, loosely packed); Bunch of mint (about 3 ounces) (1 1/2 cups of leaves, loosely packed); 1/3 cup fine-ground bulgur; Juice of 2 lemons; 14 ounces firm ripe tomatoes, finely diced; 6 scallions, thinly sliced; 5 tablespoons extra virgin olive oil; Salt and black pepper; 1 romaine or 2 Little Gem (baby romaine) lettuces

December 9, 2011

There is a mystique around the preparation of this famous salad. I watched my friend Kamal make it in Beirut, and his main tip was that you must slice, not chop, the parsley, so that it does not get crushed and mushy. Use the fine-ground bulgur, which is available in Middle Eastern stores. These stores and Asian ones also sell parsley in tied bunches that weigh between 7 ounces and 10 ounces with stems. Mix and dress the salad only when you are ready to serve.

Cooks' Note

If you cannot get fine-ground bulgur you can use the usual medium-ground one, in which case it will need to soak in water for 20 minutes.

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