SYRIAN TABOULÉ
1 kg bulgur
2 cups water
4 lemons [juice]
2 kg tomatoes
1 kg flat parsley
15 to 20 spring onions
2 big hands full mint
2 cucumbers
3 stalks celery [optional]
5 lemons [juice]
1 ¼ cups olive oil [good quality]
salt
_ combine bulgur, water and lemon juice in a large dish
[bulgur will double its size]
_ mix well, cover and let soak over night
_ finely dice tomatoes
_ peel cucumber, remove the seeds and dice the same size as the tomatoes
_ finely chop parsley and mint [and celery if used]
_ cut spring onions into fine rings
_ combine bulgur with the herbs and spring onions [stir well]
_ add tomatoes and cucumber [and celery]
_ finally add lemon juice and olive oil
_ make sure to take the time to mix this properly
_ the dish gets more flavorful the longer you leave it to rest in the fridge
[1 hour is good - over night is better]
_ just before serving season with salt
Alex, who was nice enough to teach me this recipe put so much love into making this dish. He spent almost half an hour meticulously stirring the Taboulé until he was finally satisfied with the mixture rate. He told me ‘You know the Taboulé is good if you eat one tablespoon and can taste all the ingredients!’
In the end the dish was perfect. Like herbs combusting in your mouth.
The measurements below are for a small village. Make sure to adjust the amount or get some willing cutting assistants.
SYRISCHE TABOULÉ
1 kg Bulgur
500 ml Wasser
4 Zitronen [Saft]
2 kg Tomaten
1 kg glatte Petersilie
15 bis 20 Frühlingszwiebeln
2 große Hände voll Minze
2 Gurken
3 Stangen Stangensellerie
[optional]
5 Zitronen [Saft]
310 ml Olivenöl
[gute Qualität]
Salz
