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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
- 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
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe