tabbouleh

Quick, light, fresh and delicious, making it the perfect summer salad for you to share with friends and family. We love to serve this salad alongside our hummus, dukkha yoghurt flatbreads and smoky carrot falafels.  

Serves: 6 

Time: 20 minutes 

Ingredients: 

1 cup bulgur wheat  

Boiling water  

4 spring onion, finely chopped  180g cherry tomatoes, chopped  

1 cucumber, chopped  

3 stalks celery, finely chopped  
1 lemon, zest and juice  

2 tbsp pomegranate molasses  

¼ cup extra virgin olive oil  

1 tsp sea salt  

2 cups flat leaf parsley, chopped  

2 cups mint, chopped  

Method: 

Add the bulgur wheat into a bowl and cover with boiling water. Cover the bowl with either a plate or a clean tea towel and allow it to sit for 20 minutes. The bulgur wheat will absorb all of the water and expand. If you have any excess water once the 20 minutes is up, just drain the bulgur wheat through a sieve.  

While the bulgur wheat is cooking, assemble the other ingredients.  

To a large mixing bowl, add the cooked bulgur wheat, spring onions, cherry tomatoes, cucumber, celery, lemon zest and juice, pomegranate molasses, extra virgin olive oil and sea salt. Gently toss everything together.  

Add the flat leaf parsley and mint. Gently toss one more time before enjoying.  

Leftovers will keep in an airtight container in the fridge for up to 2 days. 

LISTEN ABOVE 

See omnystudio.com/listener for privacy information.

Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this  Turkish-inspired poached eggs recipe with harissa and tabbouleh.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.

Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt

Serves 2

Poached Eggs with Freekeh Tabbouleh

• 1 teaspoon kosher salt
• 2 tablespoons distilled white vinegar
• 4 large eggs
• 1/4 cup plain yogurt with a large pinch of salt
• 2 tablespoons harissa, store-bought or homemade, plus more as needed
• Freekeh-Celery Tabbouleh (below)
• Aleppo pepper or red chile flakes
• Flaky sea salt

Freekeh-Celery Tabbouleh

• 2 cups cooked cracked freekeh
• 2 cups chopped fresh parsley
• 2 cups chopped fresh dill
• 2 celery stalks, finely diced
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Grated zest and juice of 1 lemon
• 1 teaspoon kosher salt

Poached Eggs with Freekeh Tabbouleh

1. Fill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.
2. Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serve

Freekeh-Celery Tabbouleh

1. In a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this  Turkish-inspired poached eggs recipe with harissa and tabbouleh.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.

Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt

Serves 2

Poached Eggs with Freekeh Tabbouleh

• 1 teaspoon kosher salt
• 2 tablespoons distilled white vinegar
• 4 large eggs
• 1/4 cup plain yogurt with a large pinch of salt
• 2 tablespoons harissa, store-bought or homemade, plus more as needed
• Freekeh-Celery Tabbouleh (below)
• Aleppo pepper or red chile flakes
• Flaky sea salt

Freekeh-Celery Tabbouleh

• 2 cups cooked cracked freekeh
• 2 cups chopped fresh parsley
• 2 cups chopped fresh dill
• 2 celery stalks, finely diced
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Grated zest and juice of 1 lemon
• 1 teaspoon kosher salt

Poached Eggs with Freekeh Tabbouleh

1. Fill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.
2. Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serve

Freekeh-Celery Tabbouleh

1. In a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

This week Michael AbouJaoude joins the show to talk about his little nation in the Levant, Lebanon. Roughly the size of Connecticut with the population of about Indiana, Lebanon is an old nation with a deep history. A sort of cross-roads for Arab and European cultures, a blend of some 15+ religious groups, and the home to some heart-breaking images from its history, Lebanon has a rich culinary tradition that will be familiar to nearly anyone in the US these days. Michael and I discuss the welcoming nature of Lebanese people and their penchant for hospitality - always making sure there's snacks, sweets and coffee if someone is coming over. We talk about some of his favorite meals including kafta kabob and cousa, and then discuss "The Paris of the Middle East", the nickname for Lebanon. We break down the troubles that have plagued the country and Michael describes the cyclical nature of Lebanon as a place that will continue to enjoy immense popularity and wealth then decline rapidly for several years. At some point we take a hard left and talk about the Lebanese interest in eating raw meat, including liver, heart, and straight up ground lamb. Michael let's us know how to find good Lebanese food in the United States, and we end with a look to the future for Lebanon.

Aline Kamakian is a renowned restaurateur, entrepreneur, author, and founder of Mayrig. Mayrig, which means “mother” in Armenian, Aline’s native language, is one of Beirut’s most beloved restaurants specializing in authentic Armenian cuisine, which she founded in 2003.

As you may know, the city of Beirut was hit with a massive explosion on August 4th of this year that decimated the city, causing at least 190 deaths, 6,500 injuries, and destroying half of the city’s homes and businesses which left 300,000 people homeless.

Located in the heart of Beirut just 500 meters from the blast, Aline found herself in the middle of an unthinkable situation. With her restaurant completely destroyed, team members severely wounded, and no time to even think about the devastation, she has become a hero in her hometown as she works to rebuild the homes of her employees that were lost and feed 2,500 meals a day to those in need.

In this episode, Aline joins from her hometown of Beirut to share stories about her upbringing, how she became interested in food, building a successful hospitality franchise spanning several countries, and the work she’s doing now to help rebuild all that was lost as a result of the explosion. Her story is truly one of passion, perseverance, and resilience and we hope you take away as much as we did during our conversation.

SUBSCRIBE TO OUR NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletter

FOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhour

FOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhour

INTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com