04 April 2017

Tabbouli and Mint Lemonade

The Middle East and Central Asia are really good at herbs and greens.  Sure, most everywhere else has its share too, some as good as this part of the world, but it doesn't get better than this.  In Mexico you can always get perfect tomatoes, avocados, and poblanos, and here you can always get mint, parsley, green onions, cilantro, and arugula (plus lots of other good things in both places).

And what do you do with big bunches of fresh mint?  You make mint lemonade.  Or you add it to your tabbouli.

For the lemonade, combine the juice of about five big lemons, 1/2 cup of sugar, lots of mint leaves, and a cup of water and blend. You can add some ice too, if you like it slushy, or adjust any of the amounts.  Depending on how much mint you used, it might be rather green.  If that is not appealing to you, add a lot less mint.  Pour that into a pitcher, then add as much cold water as you like - at least four to five cups.  That's it.

Tabbouli is super easy too, but it's best if you can make it ahead a little.  It'll get better and better for a few days in the fridge so make a lot. The bulgur will continue to soften too.  You can also add some cilantro.  To me, the soapy taste is too strong right after it's chopped, but once it has been in the tabbouli for an hour or two it's perfect.

1/4 cup bulgur, soaked in the juice of three or four lemons 
2 tomatoes, finely chopped
One bunch green onions, finely chopped
One bunch parley, finely sliced
One big bunch of mint leaves, minced
A nice blop of olive oil
Salt to taste

Mix it all up and serve.  This is a green and lemony dish, not a bulgury tomatoey dish.  


  1. We were often served tasty arugula (although called a different name) in Lebanon but always mixed in a salad. Do you use it for other things?