Tag Archives: Bulgur

Classic Tabbouleh

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As I noted last post, I have been on a Jerusalem kick.  The flavors and ingredients of the Near East are exotic, yet delightful, offering a welcome change from some of the normal mid-week meals.  One such ingredient is tahini, a ground sesame paste, that is central to hummus, halvah, and other staples of middle eastern cuisine.  Another ingredient is bulgur, which is a critical component of kibbeh (a stuffed meatball) and tabbouleh.

In one recent dinner, a layered kibbeh pie, we had a mix of bulgur and tahini (along with ground beef, pine nuts, and plenty of chopped parsley).  Speaking of chopped parsley, tabbouleh can properly be seen as a vehicle for parsley and more parsley.  It is a parsley-heavy salad.  But it is also a cool Continue reading