{"id":2033,"date":"2021-07-30T08:17:41","date_gmt":"2021-07-30T12:17:41","guid":{"rendered":"https:\/\/www.robertwesleybranch.com\/robertwritings\/?page_id=2033"},"modified":"2024-08-16T08:15:31","modified_gmt":"2024-08-16T12:15:31","slug":"lebanese-tabbouleh","status":"publish","type":"page","link":"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/","title":{"rendered":"Lebanese Tabbouleh"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

This started as a Martha Rose Shulman recipe that I found in the cooking pages of The New York Times<\/em>. As always, when I\u2019m learning a dish, I begin the journey with one recipe and make it the first time exactly as written. Thereafter, I use my accumulated food knowledge and allow whatever I\u2019m feeling in the moment to adapt the original ingredients to whatever I like and to the techniques that I know work in my kitchen, with the equipment I use, all the while writing notes directly into the cookbooks I\u2019m using or onto the printed recipes I\u2019ve downloaded from the internet. In this way, over time, the dish becomes my own. This is what home cooks have done for time immemorial.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

\u00bc cup fine bulgur wheat<\/p>\n\n\n\n

1 small garlic clove, minced<\/p>\n\n\n\n

Juice of 2 large lemons, to taste<\/p>\n\n\n\n

3 cups chopped fresh flat-leaf parsley (from 3 large bunches)<\/p>\n\n\n\n

\u00bc cup chopped fresh mint<\/p>\n\n\n\n

\u00bd pound ripe tomatoes, very finely chopped<\/p>\n\n\n\n

1 bunch scallions, finely chopped<\/p>\n\n\n\n

Kosher salt, to taste<\/p>\n\n\n\n

\u00bc cup extra virgin olive oil<\/p>\n\n\n\n

Lebanese Style Seven Spice blend, a few sprinkles at the end<\/p>\n\n\n\n

<\/p>\n\n\n\n

Preparation<\/strong><\/p>\n\n\n\n

(Step 1)<\/p>\n\n\n\n

Place the bulgur wheat in a bowl, and cover with water by \u00bd inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.<\/p>\n\n\n\n

(Step 2)<\/p>\n\n\n\n

Add the olive oil, toss together, taste and adjust seasonings.<\/p>\n\n\n\n

So far, the only adaptation I have made to Shulman\u2019s recipe is the addition of Lebanese Style Seven Spice blend, small amounts of which I sprinkle into the salad at the end. The brand I use (Zamouri Spices) contains Mahleb (St. Lucie cherry),\u00a0\u00a0allspice, cinnamon, pepper and other spices. St. Lucie is south of Guadeloupe and north of Barbados in the Caribbean. Other tasty optional additions include: hothouse cucumbers, oil-cured Kalamata olives, feta, and red onions – just slice what you like and throw on top of the salad. It’s your kitchen, do you what feel.<\/p>\n\n\n\n

Be warned: Tabbouleh is best eaten the day it is made.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

On my maiden voyage with this Lebanese Tabbouleh, I also made a homemade pita bread recipe from Suzy Karadsheh, downloaded from her site, themediterraneandish.com. Tucked into warm, just-baked pita bread, with a thin slab of feta cheese, this recipe is a fresh, delicious bite of heaven on earth.<\/p>\n","protected":false},"excerpt":{"rendered":"

This started as a Martha Rose Shulman recipe that I found in the cooking pages of The New York Times. As always, when I\u2019m learning a dish, I begin the journey with one recipe and make it the first time exactly as written. Thereafter, I use my accumulated food knowledge and allow whatever I\u2019m feeling in the moment to adapt the original ingredients to whatever I like and to the techniques that I know work in my kitchen, with the equipment I use, all the while writing notes directly into the cookbooks I\u2019m using or onto the printed recipes I\u2019ve downloaded from the internet. In this way, over time, the dish becomes my own. This is what home cooks have done for time immemorial. Ingredients \u00bc cup fine bulgur wheat 1 small garlic clove, minced Juice of 2 large lemons, to taste 3 cups chopped fresh flat-leaf parsley (from 3 large bunches) \u00bc cup chopped fresh mint \u00bd pound ripe tomatoes, very finely chopped 1 bunch scallions, finely chopped Kosher salt, to taste \u00bc cup extra virgin olive oil Lebanese Style Seven Spice blend, a few sprinkles at the end Preparation (Step 1) Place the bulgur wheat in a bowl, and Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":2035,"parent":3554,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2033","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nLebanese Tabbouleh - Robert Wesley Branch<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lebanese Tabbouleh - Robert Wesley Branch\" \/>\n<meta property=\"og:description\" content=\"This started as a Martha Rose Shulman recipe that I found in the cooking pages of The New York Times. As always, when I\u2019m learning a dish, I begin the journey with one recipe and make it the first time exactly as written. Thereafter, I use my accumulated food knowledge and allow whatever I\u2019m feeling in the moment to adapt the original ingredients to whatever I like and to the techniques that I know work in my kitchen, with the equipment I use, all the while writing notes directly into the cookbooks I\u2019m using or onto the printed recipes I\u2019ve downloaded from the internet. In this way, over time, the dish becomes my own. This is what home cooks have done for time immemorial. Ingredients \u00bc cup fine bulgur wheat 1 small garlic clove, minced Juice of 2 large lemons, to taste 3 cups chopped fresh flat-leaf parsley (from 3 large bunches) \u00bc cup chopped fresh mint \u00bd pound ripe tomatoes, very finely chopped 1 bunch scallions, finely chopped Kosher salt, to taste \u00bc cup extra virgin olive oil Lebanese Style Seven Spice blend, a few sprinkles at the end Preparation (Step 1) Place the bulgur wheat in a bowl, and Read More ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/\" \/>\n<meta property=\"og:site_name\" content=\"Robert Wesley Branch\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-16T12:15:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.robertwesleybranch.com\/robertwritings\/wp-content\/uploads\/2021\/07\/Tabbouleh-1-Jul-22-2021-FB-Event-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"975\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/\",\"url\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/\",\"name\":\"Lebanese Tabbouleh - Robert Wesley Branch\",\"isPartOf\":{\"@id\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/wp-content\/uploads\/2021\/07\/Tabbouleh-1-Jul-22-2021-FB-Event-scaled.jpg\",\"datePublished\":\"2021-07-30T12:17:41+00:00\",\"dateModified\":\"2024-08-16T12:15:31+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/#breadcrumb\"},\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en\",\"@id\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/#primaryimage\",\"url\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/wp-content\/uploads\/2021\/07\/Tabbouleh-1-Jul-22-2021-FB-Event-scaled.jpg\",\"contentUrl\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/wp-content\/uploads\/2021\/07\/Tabbouleh-1-Jul-22-2021-FB-Event-scaled.jpg\",\"width\":2560,\"height\":975},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/lebanese-tabbouleh\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"RWB Food\",\"item\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Salads\",\"item\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/salads\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Lebanese Tabbouleh\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/#website\",\"url\":\"https:\/\/www.robertwesleybranch.com\/robertwritings\/\",\"name\":\"Robert Wesley Branch\",\"description\":\"Cosmos-conceived. 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