Imported from YouTube
The Real Tabbouleh
A fresh, very herb-forward tabbouleh in which the semolina remains a minor component. The herbs are seasoned with oil, Espelette pepper, fleur de sel, crushed tomatoes, lemon, and a little vinegar.
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Ingredients
- Semolina (Cold hydration; quantity not specified.)
- 3 bottes Mixed fresh herbs (Mint is explicitly mentioned; tender stems are kept and finely chopped.)
- Espelette pepper (A little, to taste.)
- Fleur de sel (To taste.)
- Oil (A generous amount is added to coat and gently work the herbs.)
- 2 Lemons (Zested, then cut and juiced.)
- Tomatoes (Roughly crushed; quantity not specified.)
- Vinegar (A little, to create a lightly pickled-style dressing.)
Steps
- 1
Cover the semolina with the chosen liquid and let it hydrate cold for about 30 minutes. The source indicates that the semolina can be hydrated with different liquids; the amount of liquid and proportions are not specified.
- 2
Finely chop all the fresh herbs. Keep the tender stems, as they are edible, but make sure to chop them finely enough that they are not unpleasant to eat.
- 3
Add the Espelette pepper and fleur de sel to the chopped herbs.
- 4
Add a generous amount of oil, then gently work the herbs so they become coated and release their aromas.
- 5
Zest the two lemons.
- 6
Roughly crush the tomatoes, then add them to the herb and semolina mixture.
- 7
Cut the zested lemons in half and juice them. Add their juice to the tabbouleh along with a little vinegar.
- 8
Mix the tabbouleh and let it absorb the dressing. Serve chilled; the mixture can also be used to fill a flatbread with grilled meat.
Notes
The video does not provide the quantities of semolina, tomatoes, oil, vinegar, or seasonings, nor the exact liquid used for cold hydration. An audio segment seems to mention an additional ingredient, but it is too poorly transcribed to identify reliably; it has not been added.
Nutrition per serving
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