. I gazed at photos online. I prepared test batches. And what I found was, yes, it can be improved, at least in subtle ways.
You should hand-cut the parsley and mint with a very sharp knife to prevent bruising; a food processor, while tempting for the ease it promises, will result in a beaten, battered, and pulpy salad.What struck me, though, was despite the concept's inherent simplicity, and despite following all of the rules set out by experts, my own early batches of tabbouleh were too wet. Mind you, I wasn't aiming for atabbouleh—some juiciness is good.
Multiply that effect by about 32 , and you'll get an idea of how much liquid can come out of it into the salad. Next, I turned my attention to the bulgur, which can be a confusing ingredient. Simply put, it's made from cracked durum wheat that's been parboiled and then dried. Most of the recipes I found for tabbouleh list it just as"bulgur" without any additional information, but there's more to it than that.
In my tests, coarse bulgur refused to soften even after a couple hours in room temperature water. And in my shopping trips to well-stocked markets in New York City, I found coarse bulgur to be more readily available than the fine kind .
I used to think that tabbouleh was mostly bulgur with some parsley and mint. Then real Middle Eastern restaurants opened up in San Antonio and showed me my errors. TBH, I have to eat it with rice.
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