Are you too a member of the most exclusive club I know: People-Who-Could-Afford-Air-Conditioning-But-Hate-It-And-Sweat-And-Complain-All-Summer-Without-It?!! I keep a list of my fellow crazies to help me thru the bad moments when it feels like my boiling brains might start bubbling out of my ears.
I can wrap my head around this if I call it a bulgur salad in my head, but not if I call it tabbouleh. Sorries, but neither dill, nor peas, nor asparagus belong in tabbouleh, even if they’re perfectly at home in a bulgur salad. Happy eating, no matter what you call it.
I love this, and I agree that Tabbouleh is one of the most versatile and easily adaptable dishes that you can make. I tend to use quinoa in mine (instead of bulgar or couscous) as I prefer the taste and it’s gluten free (I’m not gluten free, but try to limit it where I can). Right now I’m using fresh cherry tomatoes, radishes, baby turnips, lots of basil, even some shredded kohlrabi. I’ve never added a pinch of cinnamon though so I’ll try that on my next batch. Thanks for the ideas!
I hear you on the evolving thing and agree there should not be too much culinary rigidity, but this is not tabbouleh and never will be. It will surely taste fabulous. But what is wrong with celebrating tried and tested dishes that adhere to a somewhat narrow set of rules? The reason for a dish being called one name and consisting of a somewhat fixed set of ingredients and/or preparation methods is that it delivers a certain recognizable taste that cannot be easily replicated with other ingredients/methods.
A good example of how a dish can be misnamed is the famous Greek salad: served almost invariably with lettuce and without the correct herbs, if herbs at all, in most restaurants, eating the real thing (horiatiki) for the first time in its unadulterated state is a true revelation.
Sure, there always is and should be experimentation, but sticking to the tried and tested range is not rigidity, it often can deliver a wonderful experience.
But honestly, luvvie, this is not tabbouleh. Call it tabbouleh-inspired or tabbouleh-adjacent, but do not pretend it is tabbouleh, ’cause it so is not!
Aimee! WOW. Wow. You feel very strongly about this, which I guess I appreciate. But I am going to continue to call this tabbouleh, and you can call it whatever you like. At least we both love Greek salads?