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Tabbouli, Tabbouli Recipe And Dressing

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Tabbouli

Lebanese traditional diet ,like that found in much of Mediterranean,includes a lot of vegetables and olive oil . Tabbouli is a traditional Mediterranean dish that features parsley as the star of the show . The secret to a traditional Lebanese Tabbouli is the ratio of bulgur to parsley .Be sure you have a Tabbouli salad with a little bit of bulgur,not a bowl of bulgur with a little bit of salad.

Tabbouli salad dressing:

The only dressing you’ll need to add to Tabbouli salad is lemon juice and extra virgin olive oil. I recommend using fresh lemon juice,instead of lime juice or bottled lemon juice,to get that dynamic tangy taste . Lime juice has a bitter sweet taste and bottled lemon juice can add unwanted bitterness to parsley and peppermint.

Tips for making Tabbouli salad :

You should chop all vegetables and herbs very fine with a sharp knife instead of food processor. And always use firm tomatoes for Tabbouli. They are easier to chop and won’t become mushy or soft when finely chopped. Firm tomatoes have less liquid than ripe tomatoes and are less likely to turn your Tabbouli into a watery salad .

You can use extra fine bulgur that doesn’t need hot water nor too much time to soak before adding it tk the salad .If you end up using coarse or extra coarse bulgur ,then hot water is recommended and you will need to soak it for 45 minutes or so .

For having a very tasty Tabbouli,you can cover the salad bowl and refrigerated for 30 minutes. Transfer to a serving platter .If you like ,serve the Tabbouli with a side of pita and romaine lettuce leaves, which act as wraps or boats for Tabbouli.

Recently cooks have been replacing some of the ingredients such as parsley and bulgur with kale and quinoa .I personally love using kale instead of parsley because kale is faster to cbop .As well ,kale holds its texture and crispiness longer than parsley and is a very tasty leftover meal .

Tabbouli wrap :

Tabbouli wraps are wonderful meal ideas for vegans and keto followers. All you need is to place some Tabbouli salad in a fresh cabbage leaf ,wrap it and eat .If you are not a fan of cabbage,Romaine lettuce is a tasty and lighter substitute wrap option.

Actually,this salad is served as part of mezze table in Lebanon which served with foods such as grilled meat ,hummus,baba ghanoush and many other popular Lebanese signature dishes . Thanks to parsley and bulgur ,Tabbouli reduce bloating and helps balance the digestive system.

Tabbouli salad:

Tabbouli

Ingredients:

1/2 cup extra fine bulgur wheat

1 large cucumber,chopped

4 firm tomatoes,chopped

2 bunches parsley,very finely chopped

1 cup fresh mint ,finely chopped

4 green onions,finely chopped

1/2 teaspoon salt and pepper to taste

3 tablespoons lemon juice

3 Tablespoons olive oil

Romaine lettuce leaves to serve

Instructions:

Wash the bulgur in lukewarm water and leave it for a few minutes in water . The bulgur will absorb the water ,expand and becomes moist . You don’t want bulgur to be too dry and hard to chew .otherwise,one can risk the chance of chipping their teeth .

Chop vegetables, herbs and green onions  very fine. Be sure to place the tomatoes in a colander to drain excess juice.

Place all chopped ingredients in a mixing bowl or dish .add the bulgur and season with salt and pepper and mix gently .

The final step is add lemon juice,olive oil salt and pepper( if needed ) dressing and mix the salad well .Serve it with Romaine lettuce or cabbage.

This salad does not traditional call for cucumbers,If you choose to use the more common American cucumbers,be sure to remove the skin ;cut the cucumber in halves and remove most of the seeds then proceed to chop .

Related Posts:

Turkish Foods

Lebanese Foods


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