Allspice and cinnamon have no place in tabbouleh.
Tabbouleh
Cinnamon and allspice add distinctive flavors to this version of the classic Middle Eastern parsley salad. The recipe comes from writer Anissa Helou, who tasted a tabbouleh like this one while exploring the markets of Damascus.
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Credit: Penny De Los Santos
3 tbsp. fine bulgur
1 lb. ripe tomatoes, cored and minced
3 1⁄2 cups minced flat-leaf parsley
1 1⁄4 cups minced mint leaves
1⁄3 cup fresh lemon juice
5 tbsp. extra-virgin olive oil
1⁄4 tsp. ground allspice
1⁄4 tsp. ground cinnamon
4 scallions, thinly sliced crosswise
Kosher salt and freshly ground black pepper,
to taste
1. Combine bulgur and 1⁄2 cup warm water in a bowl and let soak for 10 minutes. Drain bulgur, rinse thoroughly, and transfer to a large bowl along with remaining ingredients. Toss to combine; serve immediately.
SERVES 4 – 6
