Celery and Za’Atar Tabouli

food52.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Za'atar (If you can't find it ready-made):

3 tablespoons dried thyme (or lemon thyme, if you can find it)

3 tablespoons sesame seeds, toasted

2 tablespoons sumac

½ teaspoon kosher salt

1 teaspoon Aleppo pepper (not traditional, but adds a nice bite of heat)

subheading: Tabouli:

1 cup bulgur wheat

¼ cup za'atar

1 ¾ cups boiling water

2 lemons, juiced and zested

2 tablespoons walnut or olive oil

½ cup finely chopped flat leaf parsley

6 inner stalks of celery with leaves, finely chopped (about 1 to 1 ½ cups of chopped celery with leaves)

1 spring onion or 2 scallions, minced

1 pinch salt and freshly ground black pepper to taste

½ cup plain Greek yogurt

¼ cup chopped toasted walnuts

More za'atar as needed

½ cup crumbled feta cheese (optional)

Directions at food52.com

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