One Lebanese salad, hold the water
But Samira Meghdessian would never do so. After reading about how the Takoma Park sixth-grader makes tabbouleh, the Vienna resident sent her recipe to the Food section along with a nice note.
"I'm Lebanese, and no one I know who is Lebanese would use water," she told me last week by phone. "What we're used to is lots of parsley and a very lemony flavor."
Meghdessian mixes the bulgur directly with olive oil, then flavors it with lemon juice and scallions. Her version is best made and served the same day, to keep the parsley crunchy.
-- Bonnie S. Benwick
1/2 cup fine bulgur
Freshly squeezed juice of 1 or 2 lemons
1/2 cup olive oil
2 to 3 scallions, light and white-green parts, finely chopped
Leaves from 2 bunches flat-leaf parsley, finely chopped (preferably by hand; food processors can leave the parsley too moist)
Leaves from 1 bunch mint
3 vine-ripened tomatoes, cut into small dice
Freshly ground black pepper
Lettuce or cabbage leaves, for serving (optional)
Place the bulgur in a mixing bowl. Add the lemon juice (to taste), oil and scallions (to taste); stir to incorporate. Let stand for at least 30 minutes so the bulgur absorbs all the flavors; it should have a lemony taste.
Shortly before serving, stir in the parsley, mint and tomatoes. Season with salt and pepper to taste; add lemon juice as needed. Cover and refrigerate until ready to serve.
To serve, scoop the salad into lettuce or cabbage leaves, if desired, or use them as a garnish.
Per serving: 220 calories, 3 g protein, 14 g carbohydrates, 18 g fat, 3 g saturated fat, 0 mg cholesterol, 70 mg sodium, 4 g dietary fiber, 2 g sugar
Bonnie S. Benwick
| November 1, 2010; 2:00 PM ET
Categories: Recipes | Tags: Bonnie S. Benwick, recipes
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