Serevan’s Tabouleh
Chef Serge Madikians' Tabouleh method from his restaurant Serevan in Amenia, NY. Place the diced tomatoes and all of their juices on top of the bulgur.
Ingredients · Servings 6
- 1½ cups bulgur, #1 fine
- 1 lb Roma or Beefsteak tomatoes (washed and diced to ¼-inch)
- ¼ lb Persian, Kirby, or European cucumbers (washed and diced to ¼-inch)
- 7 oz red onion (diced to ¼-inch)
- ¼ cup flat-leaf parsley and fine stems (well-packed fresh)
- ¼ cup cilantro and fine stems (well-packed fresh)
- ¼ cup mint leaves and fine stems (well-packed fresh)
- 2 tbsp chives (finely cut)
- ¼ cup light olive oil
- 3 tbsp Kosher salt (or more to taste, divided)
- 1 tbsp white wine vinegar (optional)
- 2½ tbsp freshly squeezed lemon juice (or more to taste)
- cayenne pepper (dash, optional)
- freshly squeezed lime juice (whole lime, optional)
Method · 50 min
- Place the bulgur in a large enough bowl to hold at least triple its size, and with enough room for mixing the salad comfortably.
- Place the diced tomatoes and all of their juices on top of the bulgur. Sprinkle 1 Tbsp. of Kosher salt on top of the tomatoes. Do not mix.
- Place the diced cucumbers and their liquid on top of the tomatoes; add another Tbsp. of the salt. Do not mix.
- Add the diced onions to the bowl and sprinkle ½ Tbsp. of the salt. Pour the lemon juice, vinegar, lime juice, and cayenne, if using. Do not mix.
- Put the bowl aside for 15 minutes without mixing.
- After 15 minutes, add the herbs and olive oil and mix well.
- Put the bowl aside for at least 10 minutes, or up to 30 minutes, so the bulgur can soften as it soaks up the juices and oil.
- After the bulgur has softened, taste to see if any seasonings need adjusting.
Sprinkle 1 Tbsp. of Kosher salt on top of the tomatoes. Place the diced cucumbers and their liquid on top of the tomatoes; add another Tbsp. of the salt. Add the diced onions to the bowl and sprinkle ½ Tbsp. of the salt.
Pour the lemon juice, vinegar, lime juice, and cayenne, if using. Put the bowl aside for 15 minutes without mixing.
