Tabbouleh is an Arab salad from the Levant, and it is always based on fine bulgur and plenty of chopped herbs.

This version combines the classic salad with the seven species of the Land of Israel (ok, at least six of them:) pomegranate, fig, grape (in the shape of balsamic vinegar,) date (in date syrup,) olive (oil) and the bulgur represents the wheat.

Shavuot is the holiday of wheat harvest (bulgur!) and the holiday of the first fruit. In biblical time, Jews would bring a gift of their first fruit (of the seven species,) wheat and barley to the Temple on Shavuot. As much as we all love cheesecakes, and connect Shavuot to dairy products, it’s really the figs, dates, olive, grape, pomegranate, wheat and barley that are symbolically and historically significant to the holiday.

Seven species tabbouleh salad

Recipe by Vered GuttmanCourse: SaladsCuisine: Israeli, Jewish, ArabDifficulty: Easy

Servings

servings

Prep time

minutes

Tabbouleh is an Arab salad from the Levant, and it is always based on fine bulgur and plenty of chopped herbs.
This version combines the classic salad with the seven species of the Land of Israel (ok, at least six of them:) pomegranate, fig, grape (in the shape of balsamic vinegar,) date (in date syrup,) olive (oil) and the bulgur represents the wheat.

Bulgar is available at Middle Eastern and some kosher supermarkets, as well as some specialty supermarkets like Whole Foods.

If you prefer not to use cilantro, just use more parsley instead.

INGREDIENTS

¾ cup fine bulgar (see note above)
¾ cup room temperature water
¼ cup pine nuts (or chopped walnut or hazelnuts)
8 green onions
1 large bunch cilantro (see note above)
1 large bunch flat parsley
1 bunch oregano or mint
¼ cup pomegranate seeds
½ cup dried tender figs or 6 fresh figs
Dressing
2 tablespoons balsamic vinegar
1 tablespoons lemon juice
1 teaspoon date syrup (silan) or honey
1 tablespoon minced shallot
¼ cup olive oil
1 teaspoon kosher salt

DIRECTIONS

Put bulgur in a large bowl, add water and mix. Let stand for 10-15 minutes until all water is absorbed.
In the meantime, Heat non stick pan on medium-low heat. Have a small bowl ready next to you. Add pine nuts and toast until they barely change their color. As pine nuts tend to burn very quickly, it is best to stay by the stove, shake the pan frequently, and make sure to remove the pine nuts from the pan and into a bowl as soon as they become golden.
Chop all the greens, add to the bulgar together with the pomegranate seeds, and mix.
If you’re using dried figs, cut them to small pieces, about ¼ inch, and add to the salad.
If you’re using fresh figs, just cut in half, and set aside (do not add to the salad yet.)
In a small bowl or a lidded container, put and the dressing ingredients and mix well to combine. Pour over the salad and mix well.
Transfer salad to a serving bowl. If you’re using fresh figs, arrange them now on top and around the bowl and serve.