Taste the South
On the hunt for the perfect vegetarian picnic food, Megan is exploring international cuisine and unearthing some gems for our recipe corner. This month your tastebuds will water with her Tabbouleh, a salad birthed from the mountains of Lebanon and Syria and bursting with flavor and health. It stretches its origins back to the Middle Ages where it initially met with lackluster enthusiasm due to its lack of meat. You know what they say, though— what has value lasts. And this dish sure has. Today it is a symbol of Lebanese gastronomic identity, and its popularity has spread around the world. If you haven’t tried it yet, and even if you have, you’re sure to delight in this version.
3-4 hour fridge time
- 3/4 cup fine bulgur (found at Habibi’s Cafe & Market)
- 2 bunches parsley, washed and finely chopped
- 1/2 cup dried or fresh mint leaves, finely chopped
- 2 lemons, juiced
- 1 organic cucumber, diced
- 3 medium tomatoes, diced
- 4 spring onions, finely chopped
- 1 tsp chopped fresh garlic
- 3/4 cup of Kalamata olives
- 4 oz feta cheese
- Olive oil to taste
- Garlic sauce to taste (optional)
- 4 romaine lettuce leaves (optional)
Pour bulgur into a bowl, add 2 cups of water and soak for 10 minutes or until the bulgur is softened. Strain through cheese cloth, discarding the water.
Combine the bulgur and all other listed ingredients up to and including the garlic. Mix well until all the chunks are gone. Add the olives and feta cheese, toss to mix well. Add the olive oil and garlic sauce to taste, then refrigerate for 3-4 hours to let the flavors mingle.
Serve over romaine lettuce leaves or in bowls, cold or at room temperature.