SPOTLIGHT RECIPE: Winning Syrian Taboule

This recipe won first place in competition. Refrigerated, it can keep for 2 days. Make sure to thoroughly rinse the parsley, removing any insect life and all sandy grit. Allow enough time to thoroughly soak the bulgur wheat – 4 hours, or overnight.

Taboule shouldn't be too green or too white. Make sure to chop all vegetables finely.

You'll need...

1 large mixing bowl and one large serving bowl
a wooden spoon
a salad spinner or a large strainer

2 ½ - 3 cups medium grain bulgur wheat
1 – 1 ½ c. lemon juice
2 big bunches of fresh flat leaf parsley
2-3 large, ripe, juicy tomatoes, washed
1 package of baby cucumbers (4-5 cukes), or one long skinny English cucumber, washed
1 bunch scallions, trimmed and washed (do not substitute onions)
1 T sumac (at Middle East groceries)
1 T dried, crumbled Turkish or Egyptian mint
1/8 t. citric acid (optional)
1 cup extra virgin olive oil
coarse kosher salt or sea salt
black pepper

Several hours before serving…
1. POUR bulgur wheat into large mixing bowl.
2. ADD to it 1/2 cup of lemon juice and enough cool water to cover the bulgur with an inch of liquid.
3. SOAK until bulgur absorbs all of the water. Optimally, at least four hours.

After the bulgur has absorbed the liquid…
4. SOAK parsley in a large bowl filled with cold water to loosen any sand or mud, shaking it under water. Cut bare stems from parsley (set these aside) and place leaves in a strainer or salad spinner. Shake / spin to dry. Taking a ½ bunch of parsley leaves at a time, start chopping the parsley until it’s a fine mound and has lost its fluffiness. Scrape each mound into the serving bowl.
5. HALVE, slice and chop two of the tomatoes, adding them to the parsley.
6. CUT ends off cucumber. Slice in half, lengthwise, then slice each half lengthwise again into four long slices. Lining up the eight slices, chop them horizontally into small, thin pieces.
7. SLICE scallions into thin rounds. Chop any that are too chunky. Add these to parsley and tomatoes.
8. ADD bulgur to the veggies, squeezing out any excess liquid before doing so. Mix together. The mixture should be a little more green and red than white – around 60:40. Add another tomato or chopped parsley stems if needed.
9. ADD sumac, Turkish or Egyptian mint, remainder of lemon juice (or to taste), olive oil, 1/8 cup coarse kosher salt (do NOT use this much if using regular table salt!) and 10-20 shakes of black pepper.
10. STIR again and taste. Adjust seasonings according to taste.
11. MIX thoroughly, cover and let sit in the fridge for at least half an hour so flavors blend.