In the wintertime, Michael Solomonov of Zahav eschews tomatoes in his tabbouleh and utilizes in-season passion fruit to add tang and brightness. Despite what you might think, when you're picking a passion fruit, the wrinklier the outside, the better, as wrinkly fruits are more ripe and thus have a more pronounced floral flavor than those with smooth skins.
Featured in: Eating Israel with Michael Solomonov
Yield: serves 4-6
Time: 2 hours
- <sup>1</sup>⁄<sub>2</sub> cup fine bulgur wheat
- <sup>1</sup>⁄<sub>4</sub> cup olive oil
- 1 tsp. kosher salt
- 5 passion fruits
- 2 cups finely chopped flat-leaf parsley
- <sup>1</sup>⁄<sub>4</sub> cup finely chopped red onion
- Freshly ground black pepper
- In a medium bowl, stir the wheat with the olive oil, salt, and 3⁄4 cup boiling water. Cover the bowl with plastic wrap and let the wheat stand until tender and the water is absorbed, about 35 minutes.
- Uncover the wheat and stir with a fork to fluff. Cut 4 of the passion fruits in half, scoop out their pulp and seeds into the wheat, and add the parsley and red onion. Stir to combine and scrape the tabbouleh into a serving bowl and let stand for 1 hour. Scoop out the remaining passion fruit's pulp and seeds and drizzle them over the tabbouleh before serving.
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