Feeding the Soul: Rehoboth’s Bob Yesbek
Rehoboth’s Bob Yesbek may be best known as the iconic voice of the local food scene, but it’s a lifelong love affair with music that remains closest to his heart.
Our favorite foodie, Bob Yesbek, brings us his take on tabbouleh, a traditional Eastern Mediterranean salad consisting of a simple mixture of tomatoes, mint, chopped parsley, bulgur wheat and onion. It gets its bright, citrus taste when dressed with a good, light olive oil, lemon juice and salt. As with most ethnic dishes, there are a number of variations, but a typical Arabic mezze (a selection of appetizers) will often include the cool, lemony bite of tabbouleh.
Ingredients
SERVINGS: 4-6 Serving(s)
- 1 bunch parsley, cut into small pieces with no stems
- 2 medium tomatoes, cut into small pieces
- 6 spring onions (scallions), sliced into small rounds
- 12 ounces medium-grind bulgur wheat
- Juice of 4 lemons
- Light olive oil
- Salt
- Dried mint
- Fresh mint
Preparation
Mix together the parsley, tomato and onions. Soak the bulgur in hot water until soft. Drain the hot water and add cold. Pour off the water, picking up handfuls of the bulgur and squeezing out the remaining water. Add to the parsley, tomato and onion mixture until the wheat is about 40% of the mix.
Make vinaigrette with the lemon juice and a small amount of the olive oil, adding the dried mint and salt after the dressing is emulsified. Add lemon and salt to taste. (Add the salt slowly! Taste often.) Decorate with fresh mint leaves.
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