How to make tabbouleh like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

TABBOULEH (pronounced “tuh-BOOL-ee”)

Who says New Orleanians don’t make tabbouleh? Can’t get much better on a Greek gyro, am I right?

This is a bit different from my usual Southern or “frenchified” offerings, but this past weekend I cut a whole lot of gorgeous, fragrant, flat-leaf parsley from my garden and knew I had to make tabbouleh.

Tabbouleh is great as a side dish or on romaine leaves with cucumber slices as a salad. It’s also outstanding with hummus and roasted chicken kebabs, on baked salmon or in wrap sandwiches. Use it to suit your tastes. It’s so fresh and wonderful.

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

EQUIPMENT

  • cutting board
  • chopping knife
  • microplane

    how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

    how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

  • 2 mixing bowls
  • juicer (like a handheld reamer – not the electric kind)
  • wooden spoon
  • plastic wrap

INGREDIENTS

  • 2 cups bulgur wheat
  • 4 cups parsley, finely minced (I just chop as much as I have energy)
  • 1/4 cup fresh mint, finely chopped
  • 4 green onions, finely sliced
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin seed
  • 1 teaspoon salt
  • 2 medium tomatoes, seeded and diced
  • 5 tablespoons lemon juice (fresh is best)
  • 1/2 cup extra-virgin olive oil

LET’S GET STARTED

To pre-soak the bulgur, place 2 cups of it in a bowl, pour 2 cups of hot water over and let stand 1 hour.

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

In another large bowl, use a wooden spoon and gently mix together all ingredients except the bulgur, tomatoes, olive oil and lemon juice. Using a microplane, scrape zest of 2 lemons into green mix.

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Add the chopped tomatoes.

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Pour mixture into the wheat bowl and gently combine, then add lemon juice.

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Cover with plastic wrap and chill for 1 hour to allow flavors to blend. Before serving, pour on olive oil and toss.

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Taste. You may want more salt, cumin, lemon juice, pepper, etc. If you’ve run out of lemon juice and want more “zing,” use a couple of tablespoons of red wine vinegar.

Serves 6 to 8.

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

how to make tabbouleh like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Come back to NewinNOLA.com every week for “Southfacin’ Cook,” where Patsy explains the basics to Southern cooking and eating. Contact her with suggestions, questions or requests at patsy.brumfield@gmail.com.

Previous recipes from Patsy:

• Gumbo
• Quiche

 

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