Charoset Tabbouleh

By • August 4, 2015 5 Comments

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Author Notes: This recipe has the potential to offend both charoset purists and tabbouleh purists, but combining the two is well worth the risk. After Passover this year, I had some leftover charoset (the Passover Charoset from Louisa Shafia's The New Persian Kitchen cookbook- it's the very best) and I needed a side dish for dinner. I had all the ingredients for tabbouleh (bulgur, lemon, and an herb garden) on hand, but no tomatoes, so I decided to mix the leftover charoset in instead. I used Ottolenghi's tabbouleh recipe from his Jerusalem cookbook as inspiration for this recipe. I love this tabbouleh even more than the traditional tomato-y one and hope you do too.arielleclementine

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Serves 6

  • 1/2 cup bulgur wheat
  • 4 medjool dates, chopped fine
  • 1 crisp apple, chopped fine
  • 1 small shallot, chopped fine (about 1/4 cup)
  • 1/4 cup walnuts, chopped fine
  • 1/4 cup almonds, chopped fine
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 1-2 lemons
  • 1/2 teaspoon ground cinnamon
  • 1 large bunch flat leaf parsley (about 4 oz)
  • 1 small bunch mint (about 1 oz)
  • kosher salt and ground black pepper, to taste
  1. Bring a quart of water to boil in a 2 qt saucepan with a lid. Stir the bulgur wheat and some kosher salt into the boiling water, cover, remove from the heat, and let sit for 10 minutes. Then, drain the bulgur into a fine mesh sieve and set the sieve over the pot so the bulgur can dry out and cool a bit.
  2. Meanwhile, combine the chopped dates, apple, shallot, walnuts, and almonds in a large bowl. Add the olive oil, honey, cinnamon, and the juice of one lemon and mix well. Add the drained bulgur and mix again.
  3. Shave the parsley leaves off the stems and chop them finely. Pull the mint leaves off their stems and chop them finely too. Toss gently into the bulgur/charoset mixture and season to taste with kosher salt, freshly ground black pepper, and more lemon juice as desired.

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