The tastiest recipe for tabbouleh

Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: the tastiest tabbouleh.

Chef Mounir Toub introduced the riches of Arabic cuisine to the whole of the Netherlands via 24Kitchen. In his new book Chef Toub: Delicious Arabic, he also shows how surprisingly versatile these dishes are, how beautiful and colorful, and especially how well you can make them at home. From easy weeknight meals to impressing on the weekend; in this book he takes you along with his motto “Cook and eat with a lot of love and joy.”.

Ingredients 

For the tabbouleh
200 g bulgur (medium)
½ pomegranate
1 bunch of parsley, leaves washed, dried and finely chopped
½ bunch of fresh mint, leaves washed, dried and finely chopped
3 tomatoes, seeds removed, diced
1 red onion, finely chopped
1 bunch of spring onions, sliced diagonally
1 cucumber, diced
grated peel and juice of 1 lemon
salt and freshly ground black pepper
8 tbsp lemon oil

Extra needed
mixing bowl
For 500 ml lemon oil
2 organic lemons, washed and dried
500 ml grape seed oil

Extra needed
Y-shaped peeler (‘horseshoe’)
grater
cooking pot
metal mixing bowl
sterilized bottle or glass bowl

Mounir Toub: “There are many recipes for tabbouleh. Experiment and create your own version! And make it a day in advance, so the flavors can meld well.‘

Here's how to make the tabbouleh

• Put the bulgur in a small bowl and add enough boiling water to cover the bulgur.
• Let it soak covered for 10 minutes.
• Halve the half pomegranate and remove the seeds (without the white membranes).
• Mix the bulgur with the pomegranate seeds, parsley, mint, tomato, red onion, spring onion, cucumber and lemon zest and season with salt and pepper.
• Stir the tabbouleh well so that all flavors are mixed.
• Drizzle just before serving with the lemon juice and lemon oil.

Here's how to make the lemon oil

1. Use a Y-shaped peeler (‘horseshoe’) to peel the skin from one lemon (only the skin, not the bitter white).
2. Grate the skin of the other lemon finely.
3. Heat 200 ml grape seed oil in a pan with the lemon peel and zest to 70 °C (maximum 75 °C).
4. After 2 minutes, pour the warm oil with the lemon peel and zest into a metal bowl and add the rest of the (cold) oil.
5. Cover the cooled oil with plastic wrap and let it sit in the fridge for at least 1 day.
6. Pour the lemon oil (with lemon peel and zest) into a bottle or glass bowl and store it in a dry place.

Title: Chef Toub: Delicious Arabic
Author: Mounir Toub
Price: €24,99
Publisher: Cosmos