Yiayia Feyrouz's Levantine tabbouleh from Tokali, Turkiye
serves
6
"On a bright weekday afternoon in Athens, I manage to grab Feyrouz at her eponymous downtown eatery to ask if she might be up for cooking together for the book. Together we make a tabbouleh like no other I’ve ever had in my life, perhaps owing to the incredible combination of spices."
Ingredients (14)
- 1 1/3 cups (250g) bulgur wheat
- 1 tbs red pepper paste (from Middle Eastern grocers, substitute tomato paste)
- 1 tsp ground cumin (Feyrouz uses wild mountain cumin)
- 2 tsp dried peppermint
- 150g flat-leaf parsley, leaves finely chopped
- 10-15 leaves seasonal salad greens, such as lettuce or cabbage, finely chopped, plus extra leaves to serve
- 100g tomatoes, peeled, finely chopped
- 200g long green shallots, whites finely chopped
- 50g spearmint leaves, finely chopped
- 1 large carrot, grated
- 2 1/2 tbs pomegranate molasses
- Juice of 1 lemon
- 110ml extra virgin olive oil
- Beetroot dip (optional) to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Put bulgur wheat in a large bowl, cover with boiling water and leave for 3 minutes, then strain the water out and leave bulgur wheat to cool. Once cool, add red pepper paste, cumin, peppermint and 2 tsp fine salt. Next, add the parsley, salad greens, tomatoes, shallot, spearmint and carrot and gently mix together.
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2.Finally, mix together the pomegranate molasses, lemon juice and olive oil in a jug or jar and pour over the tabbouleh. Stir well and serve immediately. If you want to eat the tabbouleh later, reserve the dressing and mix it in just before serving.
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3.Serve the tabbouleh Levantine-village style, with crunchy lettuce leaves to scoop up huge mouthfuls of tabbouleh, and beetroot dip, if desired.
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