Tabbouleh, but make sure your slicing skills are up to it.
My favourite quick supper means stuffing big spoonfuls into pitta. This is also something that you can do last minute as a mezze thing, just lots of half pitta filled with tabbouleh. It is not traditional, but it is something quick that a guest can pick up along with a cold beer.
First principals. Flat leaf parsley, and a lot of it, sliced as thin as you can, with your sharpest knife. I stress sliced, not chopped. The same with a handful of mint, and a big bunch of spring onions. The finer you slice the fresh green things, the lighter and 'fluffier' the final salad will be. Tomatoes, diced small, and save the juice.
A small handful of fine bulghur, rinsed, and drained. let it sit with the tomato, and the juice, while you slice the herbs. Combine, adding a litle lemon and olive oil, black pepper, salt, and a pinch of allspice or cinnamon.
The salad should be a green and red light fluffy thing, with the bulghur almost as a dressing, not the substance.
Every time I make this, it seems like a revelation. That something so quick can taste so savoury and enticing, and so much more than the sum of its parts.
