Tabbouleh

Name: Tabbouleh
Total time: PT0D0H0M
Ingredients: 3 tbsp. fine bulgur; 1 lb. ripe tomatoes, cored and minced; 3 1 ⁄ 2 cups minced flat-leaf parsley; 1 1 ⁄ 4 cups minced mint leaves; 1 ⁄ 3 cup fresh lemon juice; 5 tbsp. extra-virgin olive oil; 1 ⁄ 4 tsp. ground allspice; 1 ⁄ 4 tsp. ground cinnamon; 4 scallions, thinly sliced crosswise; Kosher salt and freshly ground black pepper, to taste

MATT TAYLOR-GROSS

Cinnamon and allspice add distinctive flavor to this version of the classic Middle Eastern parsley salad. The recipe comes from writer Anissa Helou, who tasted a tabbouleh like this one while exploring the markets of Damascus.

Ingredients

3 tbsp. fine bulgur
1 lb. ripe tomatoes, cored and minced
3 ¹⁄₂ cups minced flat-leaf parsley
1 ¹⁄₄ cups minced mint leaves
¹⁄₃ cup fresh lemon juice
5 tbsp. extra-virgin olive oil
¹⁄₄ tsp. ground allspice
¹⁄₄ tsp. ground cinnamon
4 scallions, thinly sliced crosswise
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Combine bulgur and 1⁄2 cup warm water in a bowl and let soak for 10 minutes. Drain bulgur, rinse thoroughly, and transfer to a large bowl along with remaining ingredients. Toss to combine; serve immediately.

Combine bulgur and 1⁄2 cup warm water in a bowl and let soak for 10 minutes. Drain bulgur, rinse thoroughly, and transfer to a large bowl along with remaining ingredients. Toss to combine; serve immediately.