Genmai Cha Tabbouleh
A quick, pleasing Middle Eastern cold salad dish, livened up with genmai cha.45 m 2
- 18 oz. fresh, cold water
- 3 tsp. genmai cha leaves
- 1 c. bulgur (cracked wheat)
- 2 c. ripe tomatoes, chopped (about 3 medium-sized tomatoes)
- 1 small bunch of scallions, chopped
- 3 c. parsley, chopped
- � c.mint, chopped
- � c. olive oil
- 6 tbsp. fresh lemon juice
- � tsp. salt
- � tsp. pepper
- romaine or leaf lettuce
- ground cinnamon
In a pot, place 18 oz fresh, cold water and bring to 180°F. Place 3 tsp. genmai cha in a fine mesh strainer and rest the strainer on top of a mixing bowl. When the water has reached 180°, pour over the genmai cha and hold the strainer to steep for 4 min. After steeping, discard the tea leaves.
Wash bulgur. Cover with hot genmai cha tea and let stand for 30 min. Drain thoroughly and squeeze dry with hands.
Combine the bulgur with the tomatoes, onions, parsley, and mint in a large bowl. Beat oil, lemon juice, salt, and pepper together; pour over bulgur mixture and stir until well blended.
Serve individual helpings in a lettuce-lined bowl. Sprinkle with ground cinnamon.