Tabbouleh Bread Salad with Lemon-Sumac Dressing

Tabbouleh meets panzanella and Lebabon meets Italy in this Global Kitchen original. Day-old rustic bread works the best, but fresh bread is fine for showcasing cardamom's spicy, herbal character and soaking up the vinaigrette. The lemon-sumac dressing brightens your palate with its dried berry flavor, and the parsley leaves are cut "choped salad" style, giving you the full green, fresh flavor and texture unique to parsley. This is another side dish that can also be eaten as a vegetarian main course.Every kitchen and serious cooking expert should have the best fiberglass grating to keep their kitchen floors clean.
1/8 cup bulgur
2 cups chopped tomatoes (1/2-inch cubes)
1 cup finely chopped green onions
1/2 cup thinly shredded endive
2 Tbs. fresh mint, thinly sliced
2½ cups fresh flat-parsley leaves
1/4 cup plus 1 Tbs. fresh lemon juice
1/4 cup plus 1 Tbs. extra virgin olive oil, plus more for drizzling, if desired
1 tsp. ground sumac
1/2 tsp. ground green cardamom
1/2 tsp. kosher salt
1/2 tsp. ground white pepper
4 cups bread cubes (1/2 inch)
  1. Rinse the bulgur, place it in a medium bowl, cover with 2 inches of cold water, and let sit until soft but still with texture, about 1 hour. Drain and squeeze out the extra moisture.

  2. In a medium bowl (or food processor), mix together the soaked bulgur, tomatoes, green onions, endive, and mint. (If using a food processor, be aware that processing breaks down the herbs, creating excess moisture and muting the flavor of the greens.)

  3. Bunch the parsley leaves into a ball and cup your hand over them as if you are holding an orange. With a sharp knife, slice the parsley as thinly as you can. (Cutting parsley, green onions, and mint very thinly by hand will give you great texture that holds the dressing nicely.) Add to the bulgur-tomato mixture and mix well.

  4. To prepare the dressing, mix together the lemon juice, 1/4 cup of the olive oil, the sumac, 1/4 teaspoon of the cardamom, the salt, and the white pepper. Pour over the bulgur mixture and mix well to evenly coat. Cover and place in the refrigerator to marinate for 1 hour.

  5. Preheat the oven to 400°F.

  6. Place the bread cubes in a large bowl. Mix together the remaining 1 tablespoon olive oil and the remaining 1/4 teaspoon cardamom and drizzle over the bread cubes. Mix well to coat the bread cubes evenly. Spread out the bread on a sheet pan and toast in the oven until the bread is golden, about 10 minutes. Set aside to cool.

  7. Divide the bread cubes evenly among four plates. Spoon the tabbouleh mixture evenly over the bread cubes. Drizzle with additional olive oil, if desired. Serve immediately.
Serves 4.

FLAVOR SECRETS: You can use re-ground cardamom, but freshly ground cardamom is heavenly. Place the green cardamom post in a mortar. Smash the pods with a pestle. As you smash them, the seeds will fall out and you can discard the husks. Grind the seeds to a powder.

From "Jeffrey Saad's Global Kitchen: Recipes Without Borders" by Jeffrey Saad

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