Recipe: Syrian Tabbouleh

Syrian Tabbouleh.

Syrian Tabbouleh comes from a guest post on the David Lebowitz (yes, he of kouign amann fame) blog by cookbook author Anissa Helou. What makes it Syrian? First, it uses far less bulgur than western recipes (including this one). Also, cinnamon. This spice (plus a dash of the middle eastern 7-spice mixture, if have it), adds a bit of mystery and complexity that really rounds out the dish. Serves 8 as part of a mezze assortment.

Ingredients:
¼ c bulgur
2 bunches flat leaf parsley, stems mostly removed and coarsely chopped
¼ c mint leaves, chiffonade
2 green onions, sliced into rings including most of the green
3 roma tomatoes, seeds and pith removed and coarsely chopped
¼ c olive oil
¼ c lemon juice
¾ t kosher salt
½ t cinnamon
½ t seven spice powder or allspice
½ t ground black pepper

Method: pour boiling water to cover over the bulgur in a heatproof bowl and steep 15 minutes or so, until the grains are softened but still have some crunch. Drain through a sieve. Combine the drained bulgur and all other ingredients and mix thoroughly. Rest at least 1 hour to allow flavors to combine; taste and adjust spices as desired (you might want a bit more salt). Serve cold or at room temperature. Note: tabbouleh should be eaten the day it’s made or up to 2 days later at most; it becomes bitter if it sits too long.