Sarma Gurgood - (Tabbouleh)
My grandmother's version of tabbouleh, a recipe from Musa Dagh, using a good amount of bulgur, chopped parsley, and a secret ingredient - red pepper paste.
Ingredients
- 2 cups Bulgur (size #2 or #3 )
- warm tap water (See directions for amount to use.)
- Cumin, Paprika, Allspice, Salt (to taste)
- ¼ tsp. cayenne pepper (or to taste, optional)
- 3 scallions (chopped)
- 1 medium onion (coarsely chopped)
- ¼ cup mint leaves (chopped - Note: 2 tsp. dried mint may be used.)
- 1 bunch flat leaf Italian parsley (thick stems removed, thoroughly washed and roughly chopped)
- 4 Tbsp. red pepper paste (Use heaping Tbsp. of red pepper paste, not level. Note: An equal amount of tomato paste mixed with 1 tsp. paprika may be substituted.)
- 1 large lemon (juiced - Note: add more, to taste, if desired)
- ½ cup olive oil (amount of olive oil is approximate)
Instructions
- Place bulgur in a large mixing bowl.
- Add just enough warm tap water to cover the bulgur. Cover the bowl with plastic wrap. Allow the bulgur to soak up the water, about 20 to 30 minutes, or until it is soft and still a bit chewy. The bulgur should not be mushy! Strain any excess water, if any.
- While bulgur is softening, chop the scallions, onions, parsley and herbs.
- Add all of the chopped ingredients, spices, diluted red pepper paste, and lemon juice to the softened bulgur. Toss together until well-combined. Stir in the olive oil a little at a time, combing well.
- Cover and refrigerate until ready to serve.
- Just before serving, adjust the seasonings, if necessary. If Sarma Gurgood seems a bit dry, add a little more olive oil. Toss to combine. Serve with lemon wedges, if desired.
Notes
This recipe is best when made ahead of time so the flavors can blend.
Tried this recipe?Let us know how it was!