Tabbouleh with Preserved Lemon and Almonds

  • ¼ cup water
  • ⅛ teaspoon plus 1 teaspoon Morton kosher salt, divided
  • 2 tablespoons bulgur wheat
  • 5 tablespoons lemon juice
  • 1 teaspoon minced preserved lemon
  • ½ teaspoon Baharat
  • ¼ teaspoon ground allspice
  • ¼ cup extra-virgin olive oil
  • 2 quarts lightly packed fresh parsley leaves (from about 4 bunches)
  • 1 cup sliced almonds, toasted
  • A quarter of a red onion, finely chopped

1. Bring the water to a boil with ⅛ teaspoon salt (this won’t take long since there’s so little of it). Put the bulgur in a small heatproof bowl, cover it with the boiling water, and cover with plastic wrap or foil until all the water is absorbed, 15 minutes or so. Fluff it with a fork and let it cool.

2. Whisk together the lemon juice, remaining 1 teaspoon salt, preserved lemon, baharat, and allspice. Stream in the olive oil while you whisk to finish the dressing.

3. Finely chop all the parsley and toss it in a large bowl with the bulgur, almonds, and onion. Drizzle in the dressing and mix by hand. Serve right away.

YIELD: 4 to 6 servings


  • 6 heaping tablespoons allspice berries
  • 1 teaspoon black peppercorns
  • ¼ teaspoon cumin seeds
  • 48 cardamom pods
  • 28 cloves
  • 2 small dried rosebuds
  • 2 tablespoons ground cinnamon
  • 2 teaspoons Aleppo pepper
  • 1 ½ teaspoon finely grated nutmeg

1. Grind the whole spices together (in batches, if need be) until they’re a powder. Stir to combine with the cinnamon, Aleppo, and nutmeg.

YIELD: About ½ cup