Tuesday, February 24, 2009

Bulgur Isn't Vulgar: Try Tabbouleh

I developed an infatuation with whole grains a few months ago when I was chasing down a brotchen recipe. Lately I've been flirting with bulgur, which is kind of like saying I've had my hand on Phylis Diller's thigh.

Today I'll share the recipe that has spawned my love for bulgur.


(My "unphotogenic" tabbouleh)

Ingredients for the Vinaigrette
  • 3 tablespoons lemon juice
  • 3 tablespoons minced shallots or red onion
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • salt and pepper to taste

Tabbouleh Ingredients:

  • 2 cups presoaked bulgur
  • 1/3 cup chopped parsley
  • 1/3 cup mint leaves
  • 1/4 cup chopped roma tomato
  • 1/4 cup chopped toasted walnuts
  • 1/4 cup crumbled feta cheese


  1. Whisk lemon juice, shallots, honey, salt, and peper together ina bowl. Drizzle in olive oil, whisking constantly until blended.

  2. Add bulgur, parsley, mint, and wlanuts. Toss to coat with vinaigrette. Garnish with feta cheese.

  3. Enjoy.

This isn't exactly something this child of The Great Plains grew up eating, so I was a bit nervous. I wasn't sure about using the mint in the recipe, but I took the plunge with the knowledge that at least I would have some mint leftover for mojitos. I enjoyed this recipe, and it will be a staple at The Greasy Skillet when the flip-flop season arrives.

Do you have any recipes that utilize bulgur?

take care,



rebel said...

I've never tried bulgur but like you were, I am curious. I want to get into more of the grains but have been afraid to jump in there. I'm gonna give this a try. Thanks, I'm encouraged by your endorsement.

Kate said...

Looks great, I love a little feta with my tabbouleh. You midwesterners are a little shy with the green stuff though! But I guess you had to save some of the mint for those mojitos.

Anonymous said...

My brother planted some mint and some dill a few years ago, and they took over the yard. Now he has pickles and a mojito with every meal.

Anonymous said...

You know what the tabbouleh needs?