Tuesday, August 2, 2011

Tabbouleh and Feta stuffed Pitas

Ina Garten does it again... she convinces me that another one of her recipes is sure to satisfy and always enjoyed. I would explain this recipe as "fresh". I see a lot of the reviews argue whether this is traditional Tabbouleh or not and to be honest, why can't we have more than one type of tabbouleh? Basically lebanese style has more parsley than bulgur wheat while Ina's recipe has more bulgur wheat than the traditional lebanese style does. Does it make it less delicious? I think not. So, if you want to make traditional tabbouleh, find another recipe but if you want a refreshing lunch then try this!

Tabbouleh and Feta stuffed Pitas
Recipe adapted from Ina Garten

1 cup bulgur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
1 cup minced scallions, white and green parts (I don't like scallions so didn't use)
1 cup chopped fresh mint leaves
1 cup chopped fresh flat-leaf parsley
1 seeded cucumber, medium diced
2 cup cherry tomatoes, cut in halves
1 tsp pepper
3/4 lb good quality feta cheese, crumbled by hand (try to buy block feta not the pre-crumbled kind)
4 whole wheat pitas

Place the bulgur wheat in a large bowl and pour the boiling water on top and add the lemon juice, olive oil and 1 1/2 tsp salt. Stir all together and then leave at room temperature for 1 hour.
Then, add the scallions (if using), mint, parsley, cucumber, tomatoes, feta, 1-2 tsp salt, and pepper. Combine all ingredients together well then cover and refrigerate. Stuff the tabbouleh into a pita and enjoy!

Note that the longer the tabbouleh sits in the fridge, the better the flavor enhances. I ate this for lunch for 4 days straight and it just kept getting better and better!

1 comment:

  1. Yes yes yes - i'd love some! I plan to try this - thanks, Kel!