This is a recipe from Alfred Portale’s Simple Pleasures. It’s a perfect autumnal salad that brings in some packed, fresh and almost summery flavor to it. Delicious.
You can also find the recipe online here.
I went through a stage of addiction with Tabouli. I’m still in recovery, but it’s one straight way to my heart. Nothing quite like a fresh, perfectly dressed tabouli salad.
There are only two places I will order it out from: at The Olive Vine Cafe on Macdougal Street in NYC, and the Lebanese restaurant in Ein Karem (Just outside of Jerusalem). Mohammed, the Egyptian cook at the NYC spot, brought me into the kitchen once after I lauded him with compliments for his outstanding tabouli. His secrets (hope it’s okay I’m sharing!) were: (1) always make it fresh, and (2) nearly equal parts fresh mint, and fresh flat parsley.
My brother Eli, and mom Martha, taught me the basics once they got sick of my requests for it. What has evolved is my own take on the salad below. My cousin Mira, didn’t even like the salad, but continued to try for years, because of my impassioned obsession for it.
Enjoy! You can even sprinkle it with some crumbled feta (my aunt Marilyn’s spin on it) and enjoy it with some freshly baked pita.