Cait & Ina’s Tabbouleh

I’m excited today to share a post by my daughter, Caitlyn. Ever since I visited her in London in February, I’ve been hoping she’d share her delicious tabbouleh recipe …….
………… It’s taken awhile as she has three little girlies to care for along with another in the “hopper”. 🙂 I had to laugh when she sent the pictures, apologizing because she didn’t think they were as good as her daddy’s photos (my wonderful photographer) – and adding this disclaimer to her apology “I know they don’t compare:) but Dad doesn’t have to lock his kids in the house in order to get his pics!! haha!!” .

I think her pictures are quite lovely and it makes me smile to think of those three darling faces pressed up against the window pane watching their “mum” take photos of this wonderful tabbouleh in their courtyard!
There’s a new branch of a wonderful Mediterranean restaurant that opened recently less than a mile from my parent’s home. My mom and I had lunch one day while we were visiting at Christmas. From that point on, all I could think about was recreating what we had eaten there! It was fabulous, healthy and…… so very fresh!

I live in London, so you’d think that a similar restaurant wouldn’t be hard to find with all the ethnic diversity here – however, I fail miserably at being adventuresome when it comes to dining out. My Mom should be ashamed- as she and my Dad fall at the complete opposite end of the spectrum. So, instead of searching out a fabulous little Mediterranean restaurant here, I started Googling and found this tabbouleh recipe from Ina Garten.

There are a few things* that I change when making it, but it’s pretty close to her original since it’s quite good as is. Truth be told, my mom has been begging me for weeks, (actually months!) now to make this again so she could post it. The problem was that I ate so much of it during my first trimester of pregnancy in January and February that I couldn’t bring myself to make it again until recently! But, since making this tabbouleh again, I’m back on the Mediterranean kick. After trying it I think you might find yourself on one, too! ~ Caitlyn



Tabbouleh

Ingredients:
1 cup bulghur wheat
1 ½ cups boiling water
¼ cup freshly squeezed lemon juice (about 2 lemons)
¼ cup good olive oil
3 ½ teaspoons kosher salt
1 cup minced scallions, white and green parts (about 1 bunch)
1 cup chopped fresh mint leaves (about 1 bunch)
1 cup chopped flat-leaf parsley (about 1 bunch)
1 hothouse cucumber, unpeeled, seeded, medium-diced
2 cups cherry tomatoes, halved
1 teaspoon freshly ground black pepper

Directions:

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 ½ teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

2. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Note: 
~ *This is Ina’s recipe. I basically follow it as is except that I don’t add the tomatoes and cucumbers til I’m ready to serve it. I top it with feta and zaatar. Oh, and I cut the salt by 1 teaspoon. 🙂



20 thoughts on “Cait & Ina’s Tabbouleh”

  • Kelly, yes my husband is my photographer – you will definitely be able to tell when I take the pictures!

  • Having grown up eating a lot of Mediterranean food, as we used to stay in the middle east, this dish brings back so many lovely memories…Beautiful pics , I’m sure u r really proud of ur daughter 🙂

  • That is just too sweet reading about your daughter and her daughters locked away at picture taking time – lol (I can relate to the mommy frazzle!) Please tell Caitlyn that this is a gorgeous recipe and that she did a fabulous job across the board. But, I have a question… did I understand correctly that your husband photographs your food Chris? Wow, I had no idea… 😉 So talented!

  • That is just too sweet reading about your daughter and her daughters locked away at picture taking time – lol (I can relate to the mommy frazzle!) Please tell Caitlyn that this is a gorgeous recipe and that she did a fabulous job across the board. But, I have a question… did I understand correctly that your husband photographs your food Chris? Wow, I had no idea… 😉 So talented!

  • Beautiful shots! Delicious looking tabbouleh, I would love this, definitely have to try this recipe. Tell your daughter it looks fantastic, well done 🙂

  • I grew up on Tabbouleh (Armenian)and this brought back many memories. It’s one of those dishes that is a vehicle for parsley, and lots of it. All the ingredients are so freshly wonderful. I just need to get over my dislike of bulgur (it’s a texture thing).

    Caitlyn, your photos are gorgeous. Totally on par with your father’s as the arrangement is your mother’s.

  • Like when there is tomatoes and cucumbers in the tabbouleh, it’s a favorite of mine… With feta cheese, what a great conbination that I like!!!! Thank you Caithlyn and Chris!

  • I looove tabbouleh salad, but have never added cucumber-I bet that gives it some nice crunch. I’m glad you could finally share this, Caitlyn, it’s lovely and the photos are lovely. NO ONE takes as pretty pictures as your Dad so don’t sweat it. 🙂

  • Great question Ginny – I wasn’t sure exactly what makes it “tabbouleh” either so I looked it up – this is what Wikipedia says:
    Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomato,and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt.[1][2] Traditionally served as part of a mezze in the Arab world, it was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in the United States.

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