There are lots of tabbouleh recipes in the world, but many give instructions that can lead to a sopping wet salad with bulgur that's too hard to eat. This one uses pre-salting steps to remove excess moisture from the tomatoes and parsley, then uses the water drained from the tomatoes to soak the bulgur until tender and flavorful. A hint of spices adds complexity and depth.
'Bulgur' on Serious Eats
The richness of ground lamb, with the nuttiness of bulgur and sweetness of the raisins and squash, makes this a Sunday Supper that is simple to put together but tastes a tad sophisticated.
With a subtle, zesty sweetness and chewy/crunchy texture, these burgers from Faye Levy's Feast from the Mideast are a tasty curveball for those expecting heavy beef burgers. They're full of protein, fiber, and good fats, too.
Traditional Lebanese tabbouleh is essentially parsley salad dressed in lemon juice and olive oil, with a few grains, tomatoes, scallions, and mint thrown in for variety. Admittedly, I'm not too crazy about the dish. Sure it's fun to pronounce and undoubtedly healthy, but I find it pretty dry, and eating a forkful kind of makes me feel like a bunny.
Note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. Photograph by sassyradish on Flickr People often ask me...