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Published September 23, 2009, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Lebanese Tabouleh

If you’ve eaten Lebanese food, you know that spices such as cinnamon and allspice are used extensively.

By: Herald Staff Report,

If you’ve eaten Lebanese food, you know that spices such as cinnamon and allspice are used extensively. The following for tabouleh, a Mideast staple, contains both.

Lebanese Tabouleh

1 cup fine grain bulgur wheat

2 large bunches of parsley

1 small red bell pepper, cored, seeded and cut into large chunks

2 ribs celery, cut coarsely

2 bunches green onions, cut into large pieces

2 tablespoons coarsely chopped fresh mint leaves or 1 teaspoon dried mint

¼ cup olive oil

¼ cup lemon juice

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

1 teaspoon salt

¼ teaspoon freshly ground pepper

4 medium tomatoes, diced

Soak bulgur in 2 cups cold water for 15 minutes. Squeeze dry. Pick parsley leaves from large stems. Wash at least twice. Drain well. Mix parsley, bell pepper, celery, onions and mint and place in food processor with a metal blade. Pulse chop until fine. Place in large mixing bowl.

In a separate bowl, mix olive oil, lemon juice, spices, salt and pepper and stir with fork until smooth. Combine all ingredients except tomatoes in bowl. Blend in tomatoes. Serve immediately.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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