Tabbouleh

a108946_0051 The secret to good tabbouleh is very simple: don’t cook the bulgar. What’s the catch? You have to make it 24 hours in advance. The bulgar marinates in the juices of everything else, making for an especially flavorful dish.

Every time I make this recipe, I’m convinced it will fail: the bulgar won’t open up, I won’t have this dish, tragedy will ensue, etc. Every time, it is absolutely delicious.

Credit to my mom for teaching me this one.

Recipe for Tabbouleh Continue reading

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