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The world of fermentation.
Tabbouleh is a Levantine salad that’s parsley-centric, with bulgur, tomatoes, allium, lemon juice, olive oil and sometimes cucumbers in important but supporting roles. For this version, we shifted the flavor and color balance by upping the amount of tomatoes. Our secret for toothsome tabbouleh is to slightly under-hydrate the bulgur with boiling water before combining with the other ingredients. The bulgur soaks up the tomatoes’ juices, resulting in both better flavor and a drier, fluffier texture. We season our tabbouleh generously with sumac, the ground dried berries of the sumac plant. The deep-red powder has a tart, subtly fruity, wholly unique flavor. Look for it in well-stocked grocery stores, spice shops or Middle Eastern markets. You will need about 2 bunches of flat-leaf parsley for this recipe, and be sure to dry it thoroughly after washing to prevent the parsley from becoming soggy when chopped.
cup boiling water
cup fine bulgur
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