For the record, I like my tabouleh lemony, with a note of hot green chile pepper, transforming each mouthful into a fresh hit of flavor on a hot summer day. I start with the tomato, diced into tiny cubes and mixed with the bulgur so it soaks up the tomato juices. Then I very finely chop the scallions (true spring onions are the best, if you can get them), and rub them with some salt and pepper to soften their crunch.
- 2 medium tomatoes
- 2 tablespoons (20 g) fine-grind bulgur
- 1/2 bunch mint
- 1 fresh green chile pepper
- 4 bunches flat-leaf parsley
- 1/2 bunch scallions
- 1/4 teaspoon ground black pepper
- Juice of 2 lemons
- 6 tablespoons (90 ml) olive oil
- Romaine lettuce leaves, white cabbage leaves, or fresh grape leaves, for serving
- Kamal Mouzawak
Finely dice the tomatoes, place in a large bowl, and add the bulgur. Stir so the bulgur is well mixed with the tomatoes and soaks up their juice.
Chop the mint and chile pepper and add to the bowl. Finely slice the parsley, and add to the bowl, covering up the mint to prevent it from turning black. Finely chop the scallions, sprinkle with the pepper and a bit of salt, and rub a bit with the fingertips, so the scallions soften. Add to the bowl. Do not stir!
Do not mix the tabouleh until ready to serve. Start mixing with a spoon and a hand, to be sure the tabouleh is well mixed, then add the lemon juice and olive oil. Season to taste with salt. A tabouleh should not be dry, nor be soupy either. Serve straight away, with romaine lettuce, white cabbage, or fresh grape leaves . . . a tabouleh does not wait!