Syrian Tabbouleh
Maha Akkeh, Mosaic of Flavors: Syrian Tabbouleh and Kanafe class
This recipe was recently taught in our Mosaic of Flavors Series, a partnership between City Market and The Vermont Refugee Resettlement Program. The instructor, Maha Akkeh, explained that traditional Syrian tabbouleh has far less bulgur wheat than what is typically prepared here in the United States. Couscous could be substituted for bulgur wheat, if desired.
Prep Time
10 minutes
Cook Time
0 minutes
Yield
4 Servings
Ingredients
2 bunches parsley, fresh (finely chopped)
1⁄4 cup bulgur
4 tablespoons mint, fresh (chopped)
3 green onion (finely chopped)
2 lemon (juiced)
4 tomato (finely chopped)
salt (to taste)
red pepper flakes (crushed, to taste)
3 tablespoons olive oil
Instructions
Begin by washing the fresh herbs well. Finely chop herbs; then soak in cold water to remove any additional grit. Strain through a fine sieve or cheesecloth and pat dry. Continue to chop remaining ingredients. Soak bulgur in cold water for five minutes. Strain bulgur. Toss all ingredients together and serve.