Even though we are in the middle of winter, I sometimes want freshness and color on my plate. I am lucky enough to have an oriental grocery store next door with an incredible selection of products. The owner of the place and I talk a lot and discuss cooking. She gave me her way of making tabbouleh from her native Turkey. The amazing thing about this recipe is that the tabbouleh doesn’t become delicious until 24 hours after it is made. Before that, it doesn’t have all its flavors yet, but after that, when it is fresh, it is a real delight. I would like to thank Sarah again, to whom I often send my workshop students, because I now buy all my spices and dried fruits there. Besides, I’m going there right now… If you are near the Porte des Lilas, it is at 171, rue de Paris in Lilas.
Recipe for 4 people:
- 500g of medium bulgur (you can find it everywhere nowadays, especially in organic stores)
- 3 tablespoons of hot pepper concentrate (actually not that hot!)
- 2 tablespoons of double tomato paste
- 1 tablespoon pomegranate molasses
- 4 tablespoons of olive oil
- 1 small bunch of flat parsley
- 1 small bunch of mint
- 2 small spring onions
Here are the products that are a bit special in the recipe. Bulgur, but which is really easy to find.
hot pepper concentrate (I reassure you, it doesn’t sting that much!) and pomegranate molasses. You can find them in oriental or Turkish grocery stores, or even on the internet.
Put the bulgur in a large volume of hot water (from the tap, that’s enough, no need to heat the water in a pan).
It will swell up quite quickly.
After 30 minutes, it is ready. Pour it through a sieve, squeeze it in your hands to remove excess water and place it in a container. Add the chili concentrate.
The double tomato concentrate.
The tablespoon of pomegranate molasses.
And olive oil. Mix well.
Wash and spin dry the parsley and mint leaves. Chop them finely.
Hop in the tabbouleh!
The same goes for mint.
For spring onions, remove the roots and the greenest part.
Cut into very thin slices.
Salt and mix thoroughly. Chill at least 24 hours before serving. Before that, the tabbouleh doesn’t taste quite the same and is less interesting. Trust me, you really have to wait!