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Frikeh Tabbouleh

25 minutes prep
45 minutes active cooking
1 hour + 10 minutes total

Makes 4 - 6 servings
Print recipe

Edible herbs have long been an important foodstuff in the Middle East...

and the parsley salad called tabbouleh comes originally from the mountains of Lebanon and Syria. It’s traditionally made with bulgar, wheat berries that have been cooked, dried, and cracked so they store longer and cook faster, but it’s possible similar herb salads were made with the parched green wheat called frikeh. Harvested when the sugar and moisture content is high, the wheat is burned in the field to remove the chaff and other inedible parts, and the grains take on a slightly smoky flavor.

What you'll need

Ingredients

For the shopping list

1 bunch of

flat leaf parsley, chopped

1/2 cup of

fresh mint leaves, chopped

4

green onions, chopped

Juice and zest from 1

lemon

From our shop

$10 - Gaston - Oregon

$20 - Abruzzo - Italy

Pollinaria Organic
Out of stock
2 tablespoons of Preserved Lemon Paste

$15 - Brooklyn - New York

Preserved Lemon Paste

$9 - Brooklyn - New York

Baharat

$7 - India

Cubeb Peppercorns
Out of stock
To taste Fine Sea Salt

$7 - Olhão - Portugal

Fine Sea Salt

$19 - Alassio - Italy

Semi-Dried Cherry Tomatoes

Equipment

From the kitchen

1

Large Sauce Pan

1

Chef Knife

1

Cutting Board

1

Mixing Bowl

1

Zester

Measuring Cups

Measuring Spoons

What you'll have to do

Step 1

Put 1 cup of frikeh in a 3 or 4 quart pot, stir in a teaspoon of salt, and add enough water to cover the grain by 2 inches. Bring to a boil, reduce the heat to a simmer, and cook until the grains are tender, about 45 minutes. Drain and cool; store in the refrigerator for several days if desired.

Step 2

Pick the leaves and tender stems from the parsley and mint and chop finely. Chop the green onions. Zest and juice the lemon.

Step 3

Combine the cooked frikeh with the parsley, mint, green onions, lemon juice and zest, 2 tablespons of preserved lemon paste, 1 teaspoon of baharat, salt, and pepper.

Step 4

Gently mix in 1/2 jar of semi-preserved tomatoes. Serve with lemon wedges if desired.

Shop this recipe

Rice & Grains

Parched Green Wheat

Ayers CreekGaston - Oregon
$10
Out of stock
Preserved Lemon Paste
Sauces & Condiments

Preserved Lemon Paste

New York ShukBrooklyn - New York
$15
Baharat
Salt, Herbs, & Spices

Baharat

New York ShukBrooklyn - New York
$9
Semi-Dried Cherry Tomatoes
Pasta & Tomatoes

Semi-Dried Cherry Tomatoes

Aldo ArmatoAlassio - Italy
$19
Pollinaria Organic
Olive Oil

Pollinaria Organic

PollinariaAbruzzo - Italy
$20
Cubeb Peppercorns
Salt, Herbs, & Spices

Cubeb Peppercorns

Brady WeberIndia
$7
Out of stock
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$7

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