Wednesday, July 29, 2015

Armenian Tabbouleh

A few weeks back my friend Rouzanna Berberian had a reception at her house to celebrate getting her MFA from Cal State LA.  Among the dishes prepared by she and her mother was Armenian Tabbouleh.  It was simply amazing and magical. I've been trying for a few weeks from recipes on the web to duplicate...but my efforts fell short in duplicating the bright taste of her tabbouleh.

So I broke down and begged her for the recipe.  As with most family dishes its a handful of this, some of that, less of the other type recipe that is typically passed down through the generations.  What she did give me was something I would have never guessed and never found in other recipes.  Spices...specifically Aleppo Pepper and Paprika to bring a sweet heat to the dish.  I had to guesstimate quantities and took copious notes.  I think I nailed it.  This is some righteous food stuff.

Also...this can be a lunch onto itself on a hot summer day.  Vegan too if you substitute veggie broth for the chicken broth in the bulgar wheat.  Or use it as a side dish with grilled meats or fish.  

I get my bulgar wheat at Fresh & Easy markets here locally.  Its inexpensive and oh so good for you.  If your regular groc doesn't carry, any local hippy mart surely will.

Armenian Tabbouleh
  • 1 1/2 c raw bulgar wheat
  • 3 c chicken broth
  • 1/2 t salt
  • 2 c grape tomatoes halved
  • 1 c thin sliced spring onion including green tops
  • 1 c fine chopped parsley
  • 1/2 c fine chopped mint
  • 2 t paprika
  • 1 t aleppo pepper
  • 1/4 c fresh lemon juice
  • 1/2 c olive oil
  • salt and pepper to taste

Bring broth to a boil.  Add salt and the raw bulgar wheat.  Cover and remove from heat.  Allow to steep for 30-45 minutes.  Fluff with a fork.  Add aleppo pepper and paprika and gently fold in to mix.  Put into a covered mixing bowl to cool.

About 1 hour before serving layer on to the cooled bulgar add tomatoes, onion, parsley and mint.  
Mix olive oil and lemon juice, some salt and pepper.  Pour over the veggies and herbs, gently fold to combine.  Test for seasoning and more salt and pepper if needed.  Cover and put in fridge to allow flavors to blend before serving.

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