Tabbouleh

Making this recipe was a bit odd because the version that I read in Saveur magazine was slightly different than the version I was able to find online at saveur.com. Ultimately I did a mash-up of the 2 recipes and it worked out. :) My wife didn't like the cinnamon and allspice and I think the recipe would be good without it as well. I happen to like that spice undercurrent. If you leave out the spices, I would use less of the pomegranate molasses so the dish is not too sweet.

The pomegranate molasses is pretty easy to make. 4 c pomegranate juice to 1/2 c sugar and 1 T lemon juice. Mix together and dissolve the sugar over moderate heat. Bring to a boil and then immediately lower heat to a low simmer and cook for 45 mins till it reduces to a syrup.

SERVES 4-6

Magazine version

3 c packed parsley rough chopped
1 ½ c packed mint rough chopped
½ c olive oil
½ c lemon juice
1 T pomegranate molasses
½ t allspice
½ t cinnamon
4 tomatoes minced
1 medium red onion minced
Kosher salt and freshly ground black pepper, to taste

Online version

3 tbsp. fine bulgur
1 lb. ripe tomatoes, cored and minced
3 ½ cups minced flat-leaf parsley
1 ¼ cups minced mint leaves
⅓ cup fresh lemon juice
5 tbsp. extra-virgin olive oil
¼ tsp. ground allspice
¼ tsp. ground cinnamon
4 scallions, thinly sliced crosswise
Kosher salt and freshly ground black pepper, to taste

Mash-up

1/2 c quinoa (gluten free bulgar replacement)

3 c packed parsley rough chopped
1 ½ c packed mint rough chopped
½ c olive oil
½ c lemon juice
1 T pomegranate molasses
½ t allspice
½ t cinnamon

1 lb. ripe tomatoes, cored and minced

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Combine bulgur and ½ cup warm water in a bowl and let soak for 10 minutes. Drain bulgur, rinse thoroughly, and transfer to a large bowl along with remaining ingredients. Toss to combine; serve immediately. (mag version - let sit 10 minutes before serving)