https://www.copymethat.com/r/CR3sAPzFh/kamal-mouzawaks-tabouleh/
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CR3sAPzFh
2024-05-06 17:10:28
Kamal Mouzawak’s tabouleh
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Tabouleh is eaten with pieces of romaine lettuce or white cabbage, or, in season, tender grape leaves. Regardless of the many variations, tabouleh is mainly made of finely chopped flat-leaf parsley, a bit of mint, spring onions, tomato and bulgur.
For the record, I like my tabouleh lemony, with a note of hot green chilli, transforming each mouthful into a fresh hit of flavour on a hot summer day. I start with the tomato, diced into tiny cubes and mixed with the bulgur so it soaks up the tomato juices. Then I very finely chop the spring onions and rub them with some salt and pepper to soften their crunch.
For the record, I like my tabouleh lemony, with a note of hot green chilli, transforming each mouthful into a fresh hit of flavour on a hot summer day. I start with the tomato, diced into tiny cubes and mixed with the bulgur so it soaks up the tomato juices. Then I very finely chop the spring onions and rub them with some salt and pepper to soften their crunch.
Ingredients
- tomatoes 2 medium
- fine-grind bulgur 2 tbsp (20g)
- mint ½ a bunch, leaves picked
- fresh green chilli 1
- flat-leaf parsley 4 bunches
- spring onion ½ a bunch
- ground black pepper ¼ tsp
- salt
- lemons juice of 2
- olive oil 6 tbsp (90ml)
- romaine lettuce leaves, white cabbage leaves or fresh grape leaves for serving
Steps
- Finely dice the tomatoes, place in a large bowl and add the bulgur. Stir so that the bulgur is well mixed with the tomatoes and soaks up their juice.
- Chop the mint leaves and chilli and add to the bowl. Finely slice the parsley and add to the bowl, covering up the mint to prevent it from turning black. Finely chop the spring onions, sprinkle with the pepper and a bit of salt, and rub a bit with the fingertips, so they soften. Add to the bowl. Do not stir.
- Do not mix the tabouleh until ready to serve. Start mixing with a spoon and a hand, to be sure the tabouleh is well mixed, and then add the lemon juice and olive oil. Season to taste with salt.
- A tabouleh should not be dry, but it should not be soupy either. Serve straightaway, with romaine lettuce, white cabbage or fresh grape leaves … a tabouleh does not wait!