Wednesday, July 17, 2013

CSA Cooking: Tabouleh

Tabouleh is esssentially a peasant food from the middle east.  We got extra parsley in our share this week, and we have the addition of most of my mother's share (some was given to friends!) while she is out of town, and I chose oregano and a mint for our respective herb choices.  Plus a bunch of baby bunching onion scallions gave us this: 

I was going to dry the herbs for winter use.  I really really was.  I took them to the dehydrator and I just couldn't do it.  They smelled so good!

So instead I made a Tabouleh variation.

First, boil/cook bulghur (a form of cracked wheat, essentially).  Leaving it a little chewy is best.  I used twice the water to the dry bulghur, and it was too much water.  It basically cooks like rice, but quicker.

Chop all of your herbs and onions.  The 'real' recipes for this that I have seen call for a couple tablespoons of parsley and a teaspoon of mint with chopped onion and tomato.  Well, I didn't have tomato, but I did have baby onions with long scallions.  And really, this dish ought to be all about the herbs!  I love traditional peasant foods because they are so easy to make variations: they were born out of whatever happened to be available, and so they are very forgiving :-)

So I added oregano, and used up ALL the parsley!

Toss it together in bowl with the (cooled) cooked bulghur, and pour on generous amounts of good olive oil and lemon juice.  Stir it some more so that its all stirred together and coated in juices and yummy.  Salt and pepper if you wish (I do!).

Its good immediately or the next day.  Like tonight when I get home after teaching class...

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