A no cook recipe! Many recipes for Tabbouleh use a lot more parsley (or parsley/mint) than I have, often in a ratio of double the weight of herbs to the weight of dry bulgur. Personally. I prefer rather more grain but you can vary this to your taste. The dill adds a lovely fragrance here. I used dried mint out of necessity, but fresh mint added would be good. The egg and pickled lemon are probably not at all traditional - but I think they work. I think more tomatoes are needed here. I used up what was to hand but would double the quantlty next time.
Ingredients (serves 2)
50g bulgur
1/2 a red onion finely chopped
Juice and zest of a lemon
6 baby tomatoes
30g parsley, finely chopped
20g dill finely chopped
1 x pickled lemon, finely chopped
1 tbsp dried mint
1 hard boiled egg
2 tbsp olive oil
Salt to taste
Method
Ingredients (serves 2)
50g bulgur
1/2 a red onion finely chopped
Juice and zest of a lemon
6 baby tomatoes
30g parsley, finely chopped
20g dill finely chopped
1 x pickled lemon, finely chopped
1 tbsp dried mint
1 hard boiled egg
2 tbsp olive oil
Salt to taste
Method
- Place the bulgur into bowl and cover with 100ml of boiling water. Stir, then leave for 20 minutes, or until the bulgur has absorbed all of the water.
- Add the chopped red onion and lemon zest and juice to the bulgur. At this point you can leave the mixture to marinate for several hours or overnight.
- Roughly chop the hard boiled egg and place in a sieve over a bowl. Force the egg through the sieve using the back of a spoon.
- Cut the tomatoes into quarters, remove the seeds and finely dice the flesh. Drain and dry the pickled lemon and finely dice.
- Add the parsley, dill, dried, mint, pickled lemon, tomatoes, egg and olive oil to the bulgur and mix well until combined.
- Add salt. to taste. Save a little of the egg to sprinkle on top of the finished salad. The flavours will improve if left to stand at room temperature for a few hours.
