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5
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A better Tabbouleh,
July 11, 2008
By sdecherney
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"Tabbouleh has become a common side dish around the US. It is wholesome, bright, and easy to prepare at home; just about perfect. Or so I thought.
This Turkish version of Tabbouleh beats the common (Lebanese) variety. There are only a few extra ingredients, but they create much more flavor with little extra work.
Instead of red pepper flakes, I added a tablespoon of Harissa, which is North African/Middle Eastern hot pepper taponade. I bought a small jar at Williams Sonoma. I am not sure what else is in it besides chile peppers, but it adds some extra zest - not heat - to recipes which call for red pepper.
If you have never worked with bulgar wheat, be sure to squeeze the excess water out of it. I do this in my hands, which is less messy and wasteful than using cheese cloth or a towel.
My chopping was coarse, which provided a crunchy texture to the salad. You may want to chop more finely to resemble more traditional Tabbouleh. It will not matter for the taste.
The next time I make this salad, I will use more dill and less cucumber.
The recipe calls for red pepper paste, which I could not find anywhere, but would be interesting instead of tomato paste.
All of that noted, this is a great summer salad - cool, flavorful, and easy to prepare."
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6 of 7 people found this review helpful.
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