Monday, August 24, 2009

Coriander Tabouli Recipe

This dish is a little spicy so be careful for those who can't tolerate too much spice.  Luckily I am not one of those people.
...the more spice the better to me :-). 


3/4 cup fine bulgur
1 teaspoon whole coriander seeds
1/2 teaspoon each whole cumin and fennel seeds
10 whole allspice berries
3/4 cup minced red onion
1 teaspoon salt, or more to taste
1 cup finely diced seedless cucumber
1 cup finely diced seeded tomato
3/4 cup each minced fresh coriander and fresh flat-leaf parsley
1/2 cup fresh mint leaves
1/2 cup finely chopped scallion
1/4 cup fresh lemon juice
1/4 cup Extra Virgin Olive Oil
Cayenne pepper to taste


1. Wash the bulgur in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgur in the fine sieve. Return bulgur to the bowl, cover it with one inch of cold water, and let it soak for one hour.

2. While the bulgur is soaking, toast the coriander seeds, cumin seeds and fennel seeds in a small skillet over moderate heat until very fragrant, one to two minutes. Let the seeds cool completely and then grind them in with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle.

3. Stir together the red onion, ground spices and salt in a large bowl and let stand while the bulgur is soaking, at least thirty minutes.

4. Drain the bulgur in the sieve, pressing hard to extract as much water as possible. Add the bulgur to the onion mixture with the cucumber, tomato, herbs, scallion, lemon juice, olive oil and cayenne pepper; toss the salad well. Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately.

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