Makes enough to take to a BBQ. Will feed 10-12 as the only salad. Also great in falafel/ lamb yiros or topped with falafel/steak (marinated in middle eastern spices, grilled and sliced). Or on its own with hummus and pita. Hummus recipe: click here. All of these dishes are also fab with 1-2 garlic cloves micro planed/finely chopped and mixed through natural yoghurt, squeeze of lemon, seasoned with salt and pepper, and if you desire, chopped mint and/or parsley.
For my flatbread recipe to make your own pita style bread: click here.
I like the addition of mint here (sometimes I add more) and the final result has slightly more burghal than a traditional tabouli but it is still very much a parsley salad. I like to add some preserved lemon as well. Although I have included weighed amounts of the herbs, and made this recipe twice according to those measurements, in the end, once you have made a few times, you will just make it by feel and taste.
Start the night before.
1.5 cups of burghal
2 peels of lemon
35 g fresh mint leaves
150 g fresh parsley. Stalks and all. Finely chop near the stalks, get rougher as you reach the top.
½-1 red onion (I use ½ – it depends how much you like onion.)
3-4 Lebanese cucumbers or 1 continental
6 x ¼ quarters of preserved lemon (make your own, they are even better (and cheaper). For how to click here)
juice of 3 large lemons
1 cup of olive oil
salt and pepper to taste
The night before you need the salad, place the burghal and lemon peel in a large bowl. Fill ¾ full with water. The burghal should be covered well with water. Leave overnight.
The next day, discard the lemon peel, drain the burgher, squeezing the water with your hands as you go. Leave the burghal in a sieve over the bowl for an hour to drain even further (not necessary if you are in a hurry – just make sure you give a good squeeze with your hands).
Place the drained burghal into a large bowl.
Finely dice the red onion. Add it to the bowl.
Cut the tomatoes into quarters and de-seed. Then dice into about 1 cm pieces. Add to the salad.
Slice the cucumber lengthways. Scrape out the seeds with a spoon and then finely slice. Add to the salad. Mix it all.
Finely chop the parsley. Add to the salad.
Finely chop the mint. Add to the salad. Mix it all.
Wash the preserved lemon quarters. Discard the flesh and finely dice the skin. Add to the salad. Mix.
Make the dressing in a jug or jar. Add the juice of the lemons, followed by the oil and sprinkle salt and pepper to taste. Give a good whisk or shake and pour it over the tabouli.
Leave wrapped in the fridge until you are ready to serve.