May 24, 2010
7
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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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Tabbouleh Enlarge Image Credit: Penny De Los Santos
SERVES 4-6

INGREDIENTS

3 tbsp. fine bulgur
1 lb. ripe tomatoes, cored and minced
3 ½ cups minced flat-leaf parsley 
1 ¼ cups minced mint leaves
⅓ cup fresh lemon juice
5 tbsp. extra-virgin olive oil
¼ tsp. ground allspice
¼ tsp. ground cinnamon 
4 scallions, thinly sliced crosswise
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Combine bulgur and ½ 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.
Tabbouleh

This article was first published in Saveur in Issue #130

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Ratings & Reviews (7)

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Allspice and cinnamon have no place in tabbouleh.
noAvatar
agree cinamon is not an ingredient in tabbouleh, wonder which country uses cinamon on Tabbouleh :)
I agree that allspice and cinnamon are not "normal" ingredients you would find in this item, but it is commonly seen in some Lebanese versions. In the Middle East, tabbouleh recipes vary as much as cole slaw in the United States - everyone has their own version depending on what is readily available and they're all very good. When used in very small amounts as they are here, cinnamon and allspice aren't noticeable enough flavors to be overwhelming, and certainly not ones that could compete on the same level as the larger amounts of parsley, mint, fresh lemon and olive oil. You'd be surprised - I've seen these exact same spices used in other savory applications - such as Italian sausage. I followed this recipe exactly - which is very rare for me to do after working in professional kitchens for twenty years - and it was truly outstanding. I thought the smaller ratio of bulgar to parsley would make it less enjoyable, but that definitely wasn't not the case - in fact, it's actually better, providing you chop the herbs finely enough. This is the recipe I'll definitely be using from now on.
Love this! Try my excellent Lebanese Tabbouleh recipe on my blog, Rose Water & Orange Blossoms, at:
http://www.maureenabood.com/2011/08/10/tabbouleh-makes-me-shake-shake-my-bootie/
cinnamon and all spice are not too far fetched,but not common here in lebanon; I think i tis a matter of preference .
Mom's recipe says cut the onion (or scallions in this case) and rub it well with pepper.
Now, THIS is the recipe I've looking for!

I made a very similar version for a number of mid-eastern friends (from Israel, Iran, Lebanon...) and shared the recipe with a few others. They all declared it to be the very best they'd ever tasted. [It was probably due to the quarter-teaspoon of ground allspice...]

My recipe had allspice (with cinnamon and cucumber as 'optional' items) and *way too much bulgur*.

This one is the VERY BEST that I've tried.
Now, THIS is the recipe I've been looking for!

I made a very similar version for a number of mid-eastern friends (from Israel, Iran, Lebanon...) and shared the recipe with a few others. They all declared it to be the very best they'd ever tasted. [It was probably due to the quarter-teaspoon of ground allspice...]

My recipe had allspice (with cinnamon and cucumber as 'optional' items) and *way too much bulgur*.

This one is the VERY BEST that I've tried.
Tabbouleh 5 5 3 7

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