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Tabbouleh
February 8, 2015

IMG_0221_wOur reluctant vegie patch, cordoned by brick, shrapnel and dirt in the concrete rear of the Prince Albert, was overrun seasonally by vicious greens, most amounting to foul jungle—half-weed, half-spinach monstrosities that, with only the scantest of sunlight, protruded from the earth like steroid beanstalks. There happened to be a healthy head of parsley in the mire, forever out shadowed by the vile weed. In hindsight, it would have been a fine idea to have rescued that good stuff from the mire and whipped up a few batches of authentic, fresh tabbouleh. sh.k tabbouleh—rescue the parsley lurking in your backyard and read on for the lowdown on how to concoct this delicious Levantine vegetarian dish for yourselves.

IMG_0231_w

Tabbouleh
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Sharehouse Kitchen
Recipe type: Salads, Snacks, Starters
Cuisine: Middle Eastern
Serves: 4
What you'll need
  • 25g of burghal or bulgur wheat, medium or coarse ground
  • 10 Vine ripened cherry tomatoes, finely chopped
  • 3-4 Tbls of extra virgin olive oil
  • 1 Large bunch of flat leaf parsley (leaves only), washed, dried thoroughly, and finely chopped
  • 1 Cup of mint leaves, finely chopped
  • 1 Large lemon
  • 1 Red onion, finely chopped
  • Sea salt
How to make it
  1. In a small bowl, place the bulgur and 50ml of boiling water. Stir and set aside for approx. 15 minutes, or until the bulgur is soft.
  2. Finely chop parsley, cherry tomatoes, mint, and red onion and add to a large bowl. Mix well to combine the ingredients.
  3. Check the bulgur wheat and if it has absorbed all of the water, fluff with a fork and add to the rest of the ingredients.
  4. Squeeze the lemon juice over the mixture, drizzle well with the olive oil and season with the sea salt.
  5. Toss the salad again and serve.
3.2.2885

IMG_0229_w

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    After years of living in gritty share houses—some wonderful, some pitiful—Honor Kennedy and Cam Hassard met each other in one. Now living together in a Berlin apartment, they reflect on the gritty traditions of their sharehouse past, an homage to all the good bits of shared life—the camaraderie, the community, the meals and the wine.
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