MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tabboulet Shitta (Winter Tabbouli With Orange And Fennel)
Categories: Salad, Middle east
Yield: 4 Servings

1/3 c Fine bulgur
2 md Oranges
1 sm Fennel bulb; cut into sm
-dices, reserve the fronds
-for garnish
1/2 Red onion; finely chopped
1 1/2 c Parsley; about 1-1/2 bn,
-finely chopped
1 c Mint; about 1 bn, finely
-chopped
2 Lemons
1/4 c Extra virgin olive oil; the
-best you can afford
1 tb Pomegranate molasses
2 cl Garlic; finely minced, not
-pressed
1 ts Sumac; +1 pn for garnish
1 ts Salt; more to taste
1/2 ts Black pepper; freshly
-ground, more to taste
4 Little gem lettuce heads
- -OR-
1 Romaine lettuce head

Preparation time: 25 minutes

Delicious herby and sweet winter tabbouli from Reem Assil's beautiful
cookbook Arabiyya.

In a small bowl, cover 1/3 c of bulgur with hot water and set aside
for 15 minutes until doubled in size.

In the meantime, zest 2 oranges and set aside the zest for garnish.

Peel the oranges, using a sharp knife to cut away the peels. I like
to top and tail the oranges so you can see where the pith runs and
peel straight to the flesh.

Cut out the segments of orange with your knife, cut into bite-sized
pieces and place into a large bowl.

To finely cut 1-1/2 bunches of parsley and 1 bunch of mint, Reem
advises you to thoroughly dry the herbs after washing, discarding all
the stems and using ONLY the leaves. I like to bunch the leaves as
tight as I can under my fingers and get to chopping. First a once
over to break the leaves up and then just rocking the knife back and
forth across the leaves to get them as fine as possible. I tried
using a small food processor but I found this makes the leaves too
mushy.

Add the herbs to the bowl of bite-sized pieces of orange with the
finely chopped 1/2 red onion.

Using a fine mesh strainer (or a clean cloth), drain any excess water
from th bulgur before adding it to the bowl with the other
ingredients.

Add the juice of 2 lemons, my lemons were super juicy so I felt 1-1/2
lemons was enough, so you know, adjust to taste.

Add 1/4 c of olive oil, 1 tb of pomegranate molasses, 2 finely minced
cloves of garlic, 1 ts of sumac, 1 ts of salt and 1/2 ts of freshly
ground black pepper. Mix thoroughly and add seasons as you see fit. I
found I like a little more molasses and a lot more black pepper, but
you do you.

Serve in the large bowl or individually with individual lettuce leaves
filled with the tabbouli. Garnish with the orange zest, fennel fronds
and more sumac.

Recipe by Arabiyya by Reem Assil

Recipe FROM: <https://www.dorothy-porker.com/
tabboulet-shitta-winter-tabbouli-with-orange-fennel/>

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