Tabbouleh with Preserved Lemon and Almonds
This simplest of salads always surprises people at Shaya.
“How can parsley salad be so complex?” they ask. The answer is twofold: preserved lemon and baharat. Taking the time to find (or make) these ingredients will pay off with flavor, although ¼ teaspoon of pumpkin-pie spice is a pretty good replica of the baharat, and freshly grated lemon zest can stand in for preserved lemon. Bear in mind, tabbouleh is a parsley salad—even the bulgur plays a supporting role—so it is only as good and fresh as the parsley you get. Find bunches with crisp, bright-green leaves at the grocery store or farmers’ market.
- ¼ cup water
- 1/8 teaspoon plus 1 teaspoon Morton kosher salt, divided
- 2 tablespoons bulgur wheat
- 5 tablespoons lemon juice
- 1 teaspoon minced preserved lemon (homemade or any brand)
- ½ teaspoon baharat
- ¼ teaspoon ground allspice
- ¼ cup extra-virgin olive oil
- 2 quarts lightly packed fresh flat-leaf parsley leaves (from about 4 bunches)
- 1 cup sliced almonds, toasted
- ¼ red onion, finely chopped
- Bring the water to a boil with 1/8 teaspoon salt (this won’t take long, since there’s so little of it). Put the bulgur in a small heatproof bowl, cover it with the boiling water, cover with plastic wrap or foil, and let it rest until all the water is absorbed, 15 minutes or so. Fluff it with a fork, and let it cool.
- Whisk together the lemon juice, remaining 1 teaspoon salt, preserved lemon, baharat and allspice. Stream in the olive oil while you whisk to finish the dressing.
- Finely chop all the parsley, and toss it in a large bowl with the bulgur, almonds and onion. Drizzle in the dressing, and mix by hand. Serve right away.
- Excerpted from SHAYA by Alon Shaya. Copyright © 2018 by Alon Shaya. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.