Ingredients: |
Ingredients: Safsoof -Thabbooli Salad
This is especially delicious in the summer when you can get native tomatoes and mint.
1/4 to 1/2 c. fine bulgar wheat. Wash and soak for at least 30 minutes in cold water. If you're in a hurry you can soak in hot water. Squeeze out excess water. This is very important or your Safsoof will be watery.
2 bunches of parsley —about 1 qt. coarsely chopped. (The traditional recipe calls for Italian parsley but we have been using curly parsley lately because it is more tender.) We sometimes wash and drain the parsley three times to be sure that it is clean.
Strip leaves from stems and chop leaves only. The Cuisinart makes this job a lot easier.
1 head romaine lettuce or iceberg or a combination of both.
Chop the inside leaves and leave the outer ones for "lutmees" (wrappers).
4 scallions finely chopped or 1/4 c chopped onions
If fresh mint is available, put in as much as you like. Strip the leaves from the stems. A nice ratio is one-third the amount of parsley. Do not put fresh mint in the Cuisinart. It turns mint black and unattractive.
1—2 tomatoes,finely chopped
Dressing:
1/2 c. olive oil
juice of 1 to 2 lemons (Adjust according to your taste.)
1/4 tsp. pepper
1/2 tsp. allspice
1/4 tsp. cinnamon
1/2 tsp. salt
1 Tb. dried mint (If I don't have fresh mint, I omit it but some cooks like dried mint.)
Toss and then taste to adjust seasonings as necessary.
Variation:
Soak 1/4 c. chick peas (hummus) overnight. After soaking remove skins and crush just enough to split then in half with a flat palm—sized beach stone or a rolling pin. This crushing method is an old Lebanese tradition.
Safsoof can eaten with grape leaves, blanched cabbage leaves, lettuce, or Syrian bread.
Note: It’s easier to wash the parsley after the leaves have been stripped from the stems but before chopping. Romaine lettuce must be washed leaf by leaf because it’s usually sandy.This salad is a celebration in itself. Family and friends gather to enjoy it much like the English enjoy their “High Tea."
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