My family’s Musa Daghsi version of Tabbouleh – Sarma Gurgood

Sarma Gurgood.png

INGREDIENTS:

  • 2 cups (#2 or #3) Bulgur

  • Warm tap water (see directions for amount)

  • Cumin, to taste

  • Paprika, to taste

  • Allspice, to taste

  • Aleppo red pepper, to taste

  • ¼ teaspoon cayenne pepper, optional

  • Salt, to taste

  • 3 scallions, chopped

  • 1 medium onion, chopped

  • ¼ cup fresh mint leaves, roughly chopped (2 tsp. dried mint may be substituted)

  • 1 bunch flat leaf parsley, stems removed, thoroughly washed and roughly chopped

  • 4 Tablespoons red pepper paste, diluted in 2 to 3 tablespoons of water (tomato paste or a combination of the two may be substituted)

  • Juice of one lemon (or more)

  • Approx. ½ cup extra virgin olive oil


DIRECTIONS:

  1. Place bulgur in a large mixing bowl. Pour enough tap water to just cover the bulgur. Cover the bowl with plastic wrap. Allow the bulgur to soak up the water at room temperature, until it is soft and slightly chewy, about 20 - 30 minutes. Strain any excess water.

  2. Stir in the spices, onions, scallions, mint, parsley, diluted red pepper paste, and lemon juice to the bulgur. Add the oil a little at a time, tossing until well-combined.

  3. Cover and refrigerate until ready to serve. (NOTE: This recipe is best when made ahead of time so the flavors can blend.)

  4. Prior to serving, adjust seasonings, lemon juice and olive oil, according to your taste. 

Recipe credit: Robyn Kalajian