Tabbouleh

also transcribed tabouleh, tabbouli, tabouli, or taboulah

 

1/4-1 cup bulgur wheat 
2-4 tbsp lemon juice (1-2 lemons) - scale according to the bulgur
2-4 tbsp olive oil - same as lemon juice
3 1/2 teaspoons kosher salt
1/2-1 cup minced scallions, white and green parts (1/2-1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
2 cups chopped parsley (2 bunches) - hand-chopped, not food processed, or they'll be mushier.
1 cucumber, unpeeled, seeded, and medium-diced (or 2-3 small Persian cucumbers) - optional
2 cups cherry tomatoes, cut in half or quarters, or 4 plum tomatoes, chopped
1 teaspoon freshly ground black pepper

pinch of cinnamon, allspice, or nutmeg 

Salt the tomatoes in a strainer over a bowl. Wait 20 minutes.

Salt the parsley and put it in a bowl lined with paper towels. Wait 20 minutes too. Ideally salad-spin to dry them.

If you're using cucumbers, salt them too.

Boil the tomato water with more water until you have as much as you used bulgur. (or just use plain water.) Add to the bulgur.

Add lemon juice, olive oil, and 1 tsp salt. Stir, then add everything else and mix well.

Source: https://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe-2131154 and https://www.seriouseats.com/tabbouleh-salad-recipe

Foul Mudammas

2 cans plain fava beans (13 to 15 ounces each can) (or cooked dry fava beans)
1/2 cup water
Kosher salt
1/2 to 1 tsp ground cumin
1 to 2 hot peppers, chopped
2 garlic cloves, chopped
lemon juice
olive oil
1 cup chopped parsley
1 tomato, diced

Instructions

Heat the fava beans and 1/2 cup water. Add salt and cumin. Use a potato masher or fork to mash the fava beans.
Mortar and pestle the peppers and garlic; add lemon juice, then add to fava beans. Add olive oil. Top with parsley, tomatoes, and pepper slices.

Serve with pita bread, sliced veggies and olives.

Source: https://www.themediterraneandish.com/foul-mudammas-recipe/