Tabbouleh with Preserved Lemon and Almonds
Thomas J. Story
Yields6 ServingsTotal Time45 mins
AuthorAlon Shaya

There are two secrets to Israeli chef Alon Shaya’s tabbouleh: Baharat, a Lebanese spice blend that can be substituted with pumpkin pie spice in a pinch, and really fresh parsley. “You want to chop and toss it right before you eat,” says Shaya. “I often see it sit too long and then it gets soggy.”

How to Make It

1

In a small pan, bring 1⁄4 cup water and 1∕8 tsp. salt to a boil. Put the bulgur in a small heatproof bowl, cover it with the boiling water, and cover with plastic wrap or foil until all the water is absorbed, about 15 minutes. Fluff bulgur with a fork and let cool.

2

Whisk together the lemon juice, remaining 1 tsp. salt, the preserved lemon, baharat, and allspice. Stream in the oil while whisking continuously to finish making the dressing.

3

Finely chop the parsley. In a large bowl, toss the parsley with the bulgur, almonds, and onion. Drizzle in the dressing and mix by hand. Serve right away.

*Find baharat, a Middle Eastern blend of black pepper and spices, at well-stocked grocery stores and online. Or combine 1 tsp. each paprika, pepper, cinnamon, coriander, and cumin; 1/2 tsp. each ground allspice and cardamom; and 1/4 tsp. each ground cloves and nutmeg. Keeps, airtight, up to 6 months.

Ingredients

 1 ⅛ tsp Morton kosher salt, divided
 2 tbsp bulgur wheat
 5 tbsp lemon juice
 1 tsp minced preserved lemon
 ½ tsp baharat*
 ¼ tsp ground allspice
 ¼ cup extra-virgin olive oil
 2 qts lightly packed fresh flat-leaf parsley leaves (from about 4 bunches)
 1 cup sliced almonds, toasted
 A quarter of a red onion, finely chopped

Directions

1

In a small pan, bring 1⁄4 cup water and 1∕8 tsp. salt to a boil. Put the bulgur in a small heatproof bowl, cover it with the boiling water, and cover with plastic wrap or foil until all the water is absorbed, about 15 minutes. Fluff bulgur with a fork and let cool.

2

Whisk together the lemon juice, remaining 1 tsp. salt, the preserved lemon, baharat, and allspice. Stream in the oil while whisking continuously to finish making the dressing.

3

Finely chop the parsley. In a large bowl, toss the parsley with the bulgur, almonds, and onion. Drizzle in the dressing and mix by hand. Serve right away.

*Find baharat, a Middle Eastern blend of black pepper and spices, at well-stocked grocery stores and online. Or combine 1 tsp. each paprika, pepper, cinnamon, coriander, and cumin; 1/2 tsp. each ground allspice and cardamom; and 1/4 tsp. each ground cloves and nutmeg. Keeps, airtight, up to 6 months.

Tabbouleh with Preserved Lemon and Almonds