Amani’s Tabbouleh

Milos, Greece

Hi all,

Here we are in Milos and it’s fabulous to be back. Wish we were all together. I was thinking of all of you while I was making lunch today. We haven’t done a big shop yet so it was made up of some staples (not the office kind) and some bits and pieces we were able to source locally. So here’s the menu. Amani’s tabbouleh and feta-courgette bake. Easy and yummy!

Amani's tabbouleh

Hanin, this is how your mom taught me to make tabbouleh the Jordanian way. Unlike a lot of recipes you don’t mix the oil and lemon together and pour it on. You will see, the flavour balance is perfect. We had two large servings each and leftovers for the next day. It kept fine.

Amani’s Tabbouleh
1 handful bulgur wheat (boulghour in French)
Juice of 1 lemon
2 big bunches parsley
1 big tomato (amazing in Milos, this time of year!)
2 whole green onions (spring onions)
1 tbsp dried mint (Amani says dried is good for this because fresh mint will go black and we don’t want that now do we?)
Salt, and pepper
Olive oil

Put the bulgur in a large bowl and pour lemon juice over it. Now, get another large bowl and turn on some music or tune into an interesting show because you are going to be sitting and chopping for a while. First the parsley; cut off the really big stems and then chop the rest until the parsley is reasonably fine. Into the bowl it goes. Chop the tomatoes into small cubes and finally slice the green part of the green onions and chop the white bits. Put tomatoes and onions in the parsley bowl. Add the dried mint and some salt and pepper.

Taste a bit of the bulgur. If it is still hard you will have to leave it to soften a while longer and you will have some time to clean up your huge parsley mess. Don’t forget to check the floor. When the bulgur is soft, add the rest of the ingredients to it. Pour on a couple of tablespoons of olive oil and lightly toss.
Now is the thinking part. You have to decide if you have enough oil and check the seasoning. It should be pleasantly moist-not swimming in liquid. Now, look again and decide if you want to add more onions or tomatoes. Taste it. You might want to add a bit more mint. Quantities vary according to personal taste.

When you’re happy with your product, it’s done. The bulgur has absorbed the lemon juice and the lemon/oil balance is just right. Magic! Thanks Amani. All the best to everyone, Jan


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5 thoughts on “Amani’s Tabbouleh

  1. enlwilliams July 19, 2013 at 3:31 pm Reply

    Hi Mom,

    Wish we were in Milos too 🙂

    The food looks yum! This will make a perfect meal in hot Southern California.


  2. MariannaF August 12, 2013 at 11:58 pm Reply

    That is so interesting, Ive never made tabbouleh mixing the lemon into the bulgur… will have to try next time! And yes, parsley chopping in front of TV sounds familiar lol.

    • momwilliams August 14, 2013 at 5:16 pm Reply

      Hi Marianna,
      Nice to hear from you. Let me know how the ‘Amani method’ works for you.The other thing I like about the way she makes her tabbouleh is that she doesn’t chop the parsley quite as fine as we see it in restaurants here in Paris which is a lot easier on the chopper. If people comment I tell them it is simply a more ‘rustic’ version. I do like it that way and since Amani does it too, I congratulate myself on being authentic as opposed to lazy. Ha!

  3. […] had this with the tabbouleh but if you are pressed for time, slice a few tomatoes onto a pretty plate. Throw a few black olives […]

  4. […] Amani’s tabbouleh  also in the […]

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