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     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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