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Recipe for tomato tabbouli

Tomato tabbouli in a loaf.

WENDY MAEDA/GLOBE STAFF

Tomato tabbouli in a loaf.

Serves 6

Bulgur comes in fine, medium, and coarse grades; for this dish use fine or medium. Don’t skimp on the olive oil; it keeps the grains moist. For a summery hors d’oeuvre, Wise peels a few cucumbers, cuts them into ¾-inch-thick slices, scoops out most of the centers with a melon baller, and fills the cavities with a large spoonful of tabbouli. Serve with pita.

cup olive oil
1large yellow onion, chopped
1can (28 ounces) tomato puree
1can (28 ounces) ground
tomatoes
4tablespoons tomato paste
1cups water
2cups fine or medium
bulgur
Juice of 2 lemons
2teaspoons kosher salt, or to taste
½teaspoon black pepper
cup chopped flat-leaf
parsley
½small red onion, finely chopped
5scallions (green part
only), thinly sliced

1. In a large flameproof casserole over medium-high heat, heat the olive oil. Add the yellow onion and cook, stirring often, for 6 minutes or until softened. Add the tomato puree, ground tomatoes, tomato paste, and water. Bring to a boil, lower the heat to medium, and simmer, uncovered, stirring often, for 30 minutes.

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2. Remove the pan from the heat and stir in the bulgur, lemon juice, salt, and pepper, blending the mixture well. Cover with a lid and set aside for 20 to 30 minutes or until the bulgur is tender.

3. Stir well, then cool, uncovered, to room temperature.

4. Stir in the parsley, red onion, and scallions. Taste for seasoning and add more salt and pepper, if you like. Refrigerate overnight.

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5. To serve, use your hands to form the tabbouli into a loaf shape on a platter. Or transfer to a bowl. Adapted from Miss Fork

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