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Celery and Za’atar Tabouli

By • August 15, 2013 • 0 Comments

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Celery and Za’atar Tabouli bydrbabs

WHO: Drbabs is a Food52er we know and love -- and trust in the kitchen. WHAT: A new version of tabouli, created with portability in mind. HOW: Make bulgur, add mix-ins. That's it -- seriously. WHY WE LOVE IT: Run-of-the-mill tabouli has a way of getting water-logged too easily. By replacing the normal tomato and cucumber with sturdy nuts and crunchy celery, drbabs has effectively solved that problem. Pack the smart garnishes (yogurt, feta, and extra spice), and take this on your longest trip -- we dare you.
Celery and Za’atar Tabouli

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Ready? This is going to be one of the simplest finalists you've ever made.

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First, combine the bulgur with za’atar and let it all hang out with boiling water for about 45 minutes.

Celery and Za’atar Tabouli

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In the mean time, prep your mix-ins. First up, scallions.

Celery and Za’atar Tabouli

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Then comes the parsley. Also in the queue: celery, lemon, and walnuts.

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After you've added lemon juice and oil, dump in everything you just prepped. Stir, taste for seasoning, repeat.

Celery and Za’atar Tabouli

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And repeat again. Add more spice if you're feeling wild.

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You're done! Serve with yogurt and a sprinkling of feta, if you like.

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And another angle, because we couldn't help ourselves.

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