While many of the foodie humans around are spending impressive amounts of time trying to figure out how to do an Instagram-perfect layered cake - for those keen to follow my visual adventures on Insta, I am boiledwords there too - I am terrified about my lack of skills on chopping veggies. Ten years ago, while preparing a barbecue party, I was assigned to finelly cut the tomatoes for an Israeli salad and what I got back was the remark of my friend: 'Is this what you call chopped tomatoes?' And he was right but instead of honing and improving my skills I tried to avoid as much as possible to go again through the same challenge.
But as there is a beginning for everything, it i also an ending for fears and frustrations and inferiority feelings. Today is the great day when I will do my own tabbouleh salad. Because I want and I can and I'll do it. Chop...chop...chop...
I've slightly adapted the recipe presented in Cooking Class: Middle Eastern. The Australian Women's Weekly, 2003 edition.
2/3 cup burghul
4 cups fresh parsley, finelly chopped
1/2 cup fresh mint, finelly chopped
3 green shallots, finelly chopped
1 small red onion, finelly chopped
4 medium-sized red tomatoes, finelly chopped, without seeds and the chore
2 1/2 tablespoon olive oil
2 1/2 tablespoon lemon juice
Cover burghul with the same amount of cold water and let it rest for 15 minutes. Press the burghul for spreading the water uniformly in the bowl. After 15 minutes drain the rest of the water.
The most of the time - around 30 minutes of preparation, in total - was spent chopping. I had in the front of my eyes the beautifully fine tabbouleh bowls served in the restaurant. And kept chopping more and more. The onions were the best, the tomatoes went well, but the mint and parsley were a far cry from any original chopped recipe. Which means that I should keep practising at least once the month for better and more experienced results. Maybe I also need a special knife, as a good knife can really help to achieve the best final results. Chop...chop...chop
The final result was delightful, easy to match with some fried chicken or an autonomous salad for the busy healthy mornings. You can add a drop of yogurt, feta cheese, goat cheese, or just eat it as an individual meal or a side dish for a meaty meal.
Suitable to be kept in the fridge for at least one hour before eating and to be prepared and eaten in the same day.
Serves: 6
Bon Appétit!
