Step 1 of 8
Soak the bulgur in 100 ml cold water for 15 minutes. It should soften and triple in size. Drain any excess; squeeze gently.
Step 2 of 8
Wash the parsley aggressively and dry completely in a salad spinner. Wet parsley waters down the salad. Strip the leaves and tender top stems; discard the woody lower stems.
Step 3 of 8
Chop the parsley with a sharp knife — finely, but not to a purée. Aim for confetti, not paste. A food processor bruises the leaves and turns them khaki; chop by hand. Same with the mint.
Step 4 of 8
Fold the bulgur into the parsley and mint.
Step 5 of 8
Add the tomato, scallions, and cucumber if using. Fold gently.
Step 6 of 8
Whisk the lemon juice, olive oil, salt, pepper, and allspice. Pour over the salad and toss to coat.
Step 7 of 8
Rest 10 minutes — gives the bulgur time to soak the dressing. Taste before serving — adjust salt, lemon.
Step 8 of 8
Serve at room temperature, scooped onto romaine or cabbage leaves, or as part of a mezze platter with hummus, baba ghanoush, warm pita, and falafel.
Ingredients 11
the grain
- 60 g fine bulgur wheat
the herbs
- 5 large bunches flat-leaf parsley (about 400 g whole bunches, ~250 g leaves picked)
- 1 small bunch fresh mint, leaves picked
the vegetables
- 3 ripe Roma tomatoes, finely diced (5 mm)
- 4 scallions, finely sliced (whites and greens)
- 1 small cucumber, finely diced (optional — Palestinian-style addition; Beirut purists omit)
the dressing
- 60 ml fresh lemon juice (about 2 lemons)
- 60 ml extra-virgin olive oil
- 1 tsp flaky sea salt
- 1/2 tsp black pepper, freshly cracked
- Pinch ground allspice (optional, traditional)