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Gazette food columist Lou Groccia shares his “perfect” tabbouleh recipe


Friday, June 16, 2017

In my never-ending quest to make the perfect tabbouleh, I have been leaning lately in the direction of a tabbouleh that's more a parsley salad then a bulgur wheat salad. I know I have written about this before, but I thought it important to tell the world, or at least our 14 readers, about my latest attempt.

My wife and the friends I served it to also thought it was outstanding.

So, forthwith, here is the recipe:

Take eight Campari tomatoes and pulse them only three times in a food processor. Drain them. Save the liquid for your next soup.

Put the drained pulp in the largest bowl you have.

Take two bunches of Italian parsley, cut off the stems, and pulse four times in the food processor. Add to the bowl.

Take one bunch of mint, cut off the stems, and pulse four times in the food processor. Add to the bowl.

Take three bunches of scallions. Cut off the roots. Pulse four times in the food processor. Add to the bowl.

Squeeze three large lemons. Add the juice to the bowl.

Drizzle olive oil lightly over the mixture. Salt and pepper to taste.

Soak one cup of medium bulgur wheat in hot water. It helps to use cheesecloth so it is easy to squeeze out the liquid after 30 minutes. I use medium bulgur. It works better in tabbouleh than course or fine.

Add squeezed bulgur to the bowl. Drizzle the olive oil over the bulgur.

Stir everything together.

Add one tablespoon of citric acid if you have it. This adds a lemony taste without the liquid aftermath. You do not want your tabbouleh too liquidy. It should just glisten when you stir it with a large spoon. If possible, there should be no liquid on the bottom of the bowl. Taste. Add more salt or citric acid as needed.

Now go forth and enjoy your mezze.

And please bear with me when I inevitably write about my next step toward tabbouleh nirvana. The ride is as good as the destination. I promise.

— LOU

I can safely say I only have gone forth once in my life and made tabbouleh. It’s not that I don’t enjoy it, it is just not on my cooking radar.

So, my friend I will leave the obsession of making tabbouleh to you. May the forth be with you, and your tabbouleh.

— LUCY