The other day my friend Laura asked me if I’d ever made anything with parsley as the main ingredient. Guess what! I had just bought a large bunch of Italian parsley! Strange, right? I don’t usually buy parsley, for some reason. I enjoy it when it comes in our CSA box, but I usually pass it over at the store, in favor of it’s showier cousin, cilantro. But I’d been craving parsley. Something about the fresh green flavor seemed perfect for the time of year. So Laura’s question was very well-timed. I thought of a lot of different types of things I could make, which I will eventually. But for some reason my mind kept wandering back to tabouli. I thought of a sort of soup, with a clear, clean broth. One of those garlicky, lemony broths that people eat when they’re not feeling well. With flecks of parsley floating in it, and with herbily seasoned bulgur on the side, that you could add to your taste. So that’s what I made. I tried to keep it simple, and I was worried that it wouldn’t have enough flavor, but my son said it had too strong a flavor, so … who knows! I seasoned the broth with thyme and basil and the bulgur with zatar herbs and sesame seeds.
Here’s Lee Perry & Niney with Chase Them Down With Garlic.