Ah, tabbouleh. I always knew that the traditional version was really mostly parsley with a minuscule amount of grains. Who knew it was only 2 tablespoons worth with 12 cups of parsley and mint leaves?
First, I have to tell you that I copied Mary. I saw her photo on Insta with the Lebanese Bowl from Minimalist Baker and I thought that seemed a fabulous way to serve the tabbouleh. I’d been struggling for a few days while some of the parsley rotted in my fridge.
I forgot to buy pita when I got a small bag of bulk bulgur for the tabbouleh at Whole Foods, but we survived.
So, eating Lebanese food reminded me of my first “real” date with my husband (which I think was now 18.5 years ago, dang!). We went to Lebanese Taverna in Washington DC, back when they just had the one restaurant. Being from a small town, I’d not really been exposed to a ton of different cuisines until I ventured out of my culinary bubble late in college. Moving to DC was a boon for my exposure, and I adored Lebanese Taverna even as I couldn’t afford to eat there too often. Eating this bowl and this tabbouleh recalled how the husband type had me choose a bottle of wine to purchase. This was a struggle because I didn’t want to overspend and didn’t want a crappy bottle of wine. We’d met at the restaurant so I didn’t see what kind of car he had and really had no way to assess his finances other than knowing we were both lowly-paid–him on the Hill and me working in the non-profit arts sector. I chose the third cheapest bottle of red wine, so as not to hurt his feelings while also not being profligate and to get a semi-decent wine with dinner. We had a lovely time that evening, and clearly we got along, since we are still here. 🙂
Last night, we all sat around watching that Netflix Christmas movie with Kurt Russell as Santa, rain pouring outside, eating our bowl of yumminess while the kiddo was super excited about all things Christmas. For the tabbouleh, I used what I had in terms of parsley, which I think was about 6 cups. I used curly leaf parsley because that’s what I was told works best in tabbouleh, though I didn’t chop it quite enough. I used just enough olive oil for texture and added a touch too much lemon juice. Topped it with 1 teaspoon of pomegranate molasses that really took the tart, sort of umami flavor, up one big notch–I highly recommend it! I served it with homemade falafelhttps://minimalistbaker.com/classic-vegan-falafel-gf/ that I baked on a copper crisper tray to emulate the frying without the added oil. It was a lovely, cozy evening, frankly, and just perfect for a rainy Thursday night, even if I did finish making dinner almost an hour later than normal. 🙂