Tabbouleh

Method

1. 1Hydrate the bulgur in the dressing. In a large bowl, whisk together the lemon juice, olive oil, salt (use ½ tsp here, save ¼ tsp for the tomatoes), pepper, and allspice if using. Add the fine bulgur directly to this dressing and stir to combine. Leave to hydrate while you prepare everything else — 20 to 30 minutes is enough for fine bulgur to soften. It absorbs the lemon and oil as it rehydrates, which seasons it from the inside. This is the correct technique for fine bulgur; it requires no boiling.
2. 2Salt and drain the tomatoes. Dice the tomatoes into small pieces — aim for roughly the same size as the bulgur grains, about 5 mm. Put the diced tomatoes in a sieve or colander, sprinkle with the remaining ¼ teaspoon of salt, and leave to drain over a bowl for 10 to 15 minutes. Press gently with the back of a spoon. Discard the juice. This step stops the tomatoes from flooding the salad with liquid when it sits. Don't skip it.
3. 3Wash and dry the parsley and mint thoroughly. This is the most important preparation step. Wet parsley wilts immediately when dressed and releases water that dilutes the salad. Wash both herbs in cold water, spin dry in a salad spinner — do it twice if you need to — then spread on a clean tea towel and pat dry. The herbs should feel completely dry to the touch. Remove the thick stems from the parsley; the thin stems can stay and have good flavor.
4. 4Chop everything finely by hand. Gather the parsley into a tight bunch and chop with a sharp knife into very small pieces — the goal is a fine chop, not a mince. You want the parsley to have texture and integrity, not to turn into mush. Chop the mint leaves separately and finely. Finely slice the spring onions. Combine the chopped parsley, mint, and spring onions in the bowl with the bulgur and dressing. Add the drained tomatoes. Toss everything together gently.
5. 5Taste, rest, and serve. Taste the tabbouleh and adjust: more lemon juice if it needs brightness, more salt if it's flat, more olive oil if it seems dry. The tabbouleh benefits from resting for 15 to 20 minutes at room temperature before serving — the bulgur continues to absorb the dressing and the flavors integrate. Serve at room temperature, not cold from the fridge. The traditional accompaniment is cos lettuce leaves, which work as edible scoops, and warm pita bread.