Name: Cracked Wheat Tabbouleh
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Levantine
Ingredients: 60 g Kathiya daliya, fine grade; 150 g flat-leaf parsley, very finely chopped; 30 g fresh mint leaves, finely chopped; 3 medium ripe tomatoes, finely diced and drained; 4 spring onions, thinly sliced; 4 tablespoons lemon juice, freshly squeezed; 4 tablespoons cold-pressed sesame oil, or olive oil; to taste salt and black pepper

Before you cook

Tabbouleh is a parsley salad with cracked wheat in it, not a grain salad with parsley on top. The proportions below look wrong and are correct.

The daliya is soaked, never boiled. Cold water and twenty minutes leave it tender with a bite; hot water turns it to porridge.

Method

Rinse the daliya, cover it with cold water and leave twenty minutes.
Drain thoroughly and squeeze the excess water out with clean hands.
Wash and dry the herbs completely, because wet leaves bruise as you chop.
Chop the parsley and mint with a sharp knife rather than tearing them.
Dice the tomatoes and drain them in a sieve so the salad does not flood.
Combine drained daliya, herbs, tomatoes and spring onions in a wide bowl.
Dress with lemon juice and oil, adding the salt only at this point.
Toss gently from underneath so the herbs stay lofty rather than compacting.
Rest ten minutes so the grain takes up the dressing and the lemon.
Taste again before serving and correct the lemon and salt together.

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