This Palestinian Kale Tabbouleh is my favorite version of tabbouleh. It’s bright and complex, light & refreshing. It is well-balanced with a combination of parsley, mint & kale.
Another reason I love this tabbouleh is that it doesn’t contain raw tomatoes, which is a quirky and possibly genetic aversion in my maternal family. At a large family reunion, one of my mom’s first cousins complained that it must have been an in-law who brought a salad containing raw tomatoes. This tabbouleh is totally green, perfect for my taste. Also, Beth recently told me this is her favorite salad, which says a lot since she isn’t a salad person.
The original version comes from Sami Tamimi’s Palestinian cookbook Falastin. The adjustments I have made are to slightly reduce the amount the lemon juice and to create a sliding scale for the scallions. The lemon juice in the original version is so astringent that it felt like it was burning off my enamel. I toned it down from 1/3 cup to 1/4 cup which is still very bright but a little more balanced. I love that this dressing includes allspice and cinnamon, a lovely fragrance.
This tabbouleh is perfect for picnics. We brought it to our picnics at the Pageant of the Masters for the last two years.
My vegetarian cooking group recently cooked a Palestinian meal and this was a highlight. As we deeply lament the genocide, we choose to eat in solidarity, affirm the humanity of those who are suffering, and refuse to dehumanize anyone. If you are able, please consider donating to Palestinian Children’s Relief Fund.
You can prepare this a day in advance, but add the dressing before serving. Leftovers are beautiful for breakfast heated in a skillet and scrambled into eggs.
Ingredients
- 1/3 cup (50g) bulgur
- 5 tablespoons boiling water
- 1 1/2 cups kale leaves
- 4 cups parsley
- 1 3/4 cups mint leaves
- 2-3 scallions
For the Dressing
- 1/4 cup fresh lemon juice
- 2 1/2 tablespoons olive oil
- 1/8 teaspoon cinnamon
- 1/4 teaspoon allspice
- salt and black pepper to taste
Instructions
- Place the bulgur in a small bowl. Pour over the boiling water. Set aside for about 20 minutes, until the water has been absorbed.
- Wash and dry the kale, parsley, and mint, ideally using a salad spinner. Use a big knife to finely chop all of the leaves. Transfer to a large bowl.
- Slice the scallions very fine. Add them to the greens.
- Make the dressing by whisking together all of the dressing ingredients. Taste for salt.
- Fluff the bulgur with a fork then add it to the greens. Pour the dressing over and toss well. Serve.
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