No Middle Eastern feast would be complete without a traditional Tabbouleh to tuck into. If you fancy adding an alternative twist, you could try replacing the tomatoes with pomegranate seeds for a tangy pop.
- 90g bulgar wheat
- 4 tomatoes
- 2 shallots
- 160g flat leaf parsley, leaves picked (fresh)
- 30g mint, leaves picked (fresh)
- 1 tbsp Baharat
- 1/2 tsp sumac
- Juice of one lemon
- 120ml extra virgin olive oil
- Black pepper to season
- Rinse the bulgar wheat in a sieve under cold running water until the water is clear.
- Finely dice your tomatoes and add them – together with any juice - to a bowl, along with the bulgar wheat.
- Next, peel and finely slice your shallots and add them to your bowl. Give everything a stir.
- Next, bunch together the mint and parsley leaves, and chop as finely as you can.
- Add your herbs to the bowl, together with the Baharat, sumac, lemon juice, extra virgin oil and pepper. Stir to combine all the ingredients together, and check for seasoning.
- You might want to add a little salt or more pepper.
- Serve immediately, at room temperature.