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