Salads
Tabbouleh Ardaniyah
Ingredients
- 50 g (1/4 cup) fine bulgur wheat, rinsed (1.75 oz)
- 3 bunches flat-leaf parsley, very finely chopped
- 1 bunch mint, finely chopped
- 3 tomatoes, finely diced
- 4 spring onions, finely sliced
- 60 ml (1/4 cup) lemon juice (2 fl oz)
- 60 ml (1/4 cup) olive oil (2 fl oz)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 small romaine lettuce, leaves separated, for serving
Method
- Soak the bulgur in cold water for 10 minutes, then drain thoroughly and squeeze out excess moisture.
- Combine the parsley, mint, tomatoes and spring onions with the bulgur in a large bowl.
- Whisk the lemon juice, olive oil, salt and pepper together and pour over the mixture.
- Toss well, tasting and adjusting lemon or salt as needed.
- Chill for 15 minutes before serving for the flavours to meld.
- Serve scooped onto romaine lettuce leaves.
Introduction: The Jordanian approach to tabbouleh favours a very fine bulgur-to-herb ratio with generous parsley, distinguishing it subtly from neighbouring versions.
Cultural Background: The Jordanian approach to tabbouleh favours a very fine bulgur-to-herb ratio with generous parsley, distinguishing it subtly from neighbouring versions. It is a common opener at family lunches, scooped with crisp lettuce or young grape leaves rather than eaten with a fork.
Tips: Chop the parsley very finely by hand for the most authentic texture – a food processor can quickly turn it to mush if over-pulsed.
Variations: Some households add finely diced cucumber or a pinch of allspice for warmth.
Storage: Refrigerate in an airtight container for up to 2 days, though it is best enjoyed fresh.
Reheating: Not applicable – served cold.
FAQs:
Q: Can I substitute quinoa for bulgur to make it gluten-free?
A: Yes, cooked and cooled quinoa is a common modern substitute.
Q: Why squeeze the bulgur dry?
A: Excess water dilutes the dressing and waters down the salad.
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