Braden Family Cookbook

Chuck Braden

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SPICY CORIANDER TABOULI             (from The Dean & Deluca Cookbook)

 

3/4       cup fine Bulgar
1             teaspoon whole coriander seeds
            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
        cup fresh mint leaves
        cup finely chopped scallions
1/4       cup fresh lemon juice
1/4       cup extra virgin olive oil
Cayenne pepper to taste

Wash the Bulgar 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 Bulgar in the fine sieve. Return Bulgar to the bowl, cover it with 1 inch of cold water, and let it soak for 1 hour.

While the Bulgar is soaking, toast the coriander seeds, cumin seeds, and fennel seeds in a small skillet over moderate heat until very fragrant, 1 to 2 minutes. Let the seeds cool completely and then grind them fine with the allspice berries in a spice grinder or pound to a powder in a mortar

and pestle.

 

Stir together the red onion, ground spices, and salt in a large bowl and let stand while the Bulgar is soaking, at least 30 minutes.

 

Drain the Bulgar in the sieve, pressing hard to extract as much water as possible. Add the Bulgar 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.

 

Suggested drink: Alouf Arak