Potpourri’s tabbouleh

Photo: Gregor Richardson
Photo: Gregor Richardson
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. With Covid-19 restricting our eateries’ offerings, we have looked to our archives for some of our favourite recipes.

500g coarse burgul (bulgur) wheat

2 tomatoes, finely diced and seeds removed

½ cucumber, finely diced, seeds removed

⅛ red onion finely diced

1½-2 cups finely chopped parsley

5 sprigs mint or 2 Tbsp dried mint

5-6 Tbsp lemon juice

2 Tbsp oil

salt/pepper to taste

Method

Soak wheat in hot water for 30 minutes to one hour.

Drain wheat and squeeze in a cloth to extract all the water.

Put all the ingredients in a bowl and mix.

Adjust seasonings and lemon juice to taste.

This recipe comes from Potpourri Vegetarian Cafe, in Lower Stuart St, Dunedin.


 

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