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Genmai Cha Tabbouleh

Submitted by: Katherine Prioli

A quick, pleasing Middle Eastern cold salad dish, livened up with genmai cha.

Prep Time: 45 minutes
Serving Size: 6
  • 18 oz fresh, cold water
  • 3 tsp genmai cha
  • 1 cup bulgur (cracked wheat)
  • 2 cups ripe tomatoes, chopped (about 3 medium-sized tomatoes)
  • 1 small bunch of scallions, chopped
  • 3 cups parsley, chopped
  • cup chopped mint
  • cup 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 Fahrenheit. 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 four minutes. After steeping, discard the tea leaves.

Wash bulgur. Cover with hot gemmai cha tea and let stand for 30 minutes. 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.

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