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Sorrel is a perfect local substitute for lemon juice in tabbouleh recipes.
Photo by Adobe Stock/DenisKarpenkov
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Serve tabbouleh with romaine lettuce leaf "scoops."
Photo by Tim Nauman
Ingredients
- 1/4 cup finely chopped red onion, or to taste
- 3/4 cup medium-coarse bulgur (cracked wheat)
- 1 large tomato, seeded and diced
- 1 medium cucumber, unpeeled, seeded, and diced
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped sorrel
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
Directions
- To tame the raw, chopped onion, soak it in cold water for 30 minutes, then rinse and drain.
- Meanwhile, pour about 2 cups boiling water over the bulgur and let it stand until it softens, about 15 minutes.
- Drain water that has not been absorbed.
- Stir together the onions, tomato, cucumber, herbs, and bulgur.
