Salad Recipes – Tabbouleh
A traditional Arab salad served as part of mezze. Originating in the mountains of Syria and Lebanon, it is an essential mainstay of Middle Eastern cuisine.
With the popularity the dish was soon adopted by Cypriots, and eventually several variations sprang up across Turkey, Armenia and the Arab neighbourhood. Today tabbouleh has become a popular ethnic food even in the United States.
Tabbūle is derived from the Arabic word tabil, meaning “to season”.
The herb seasoning being referred to is coriander or cilantro (tawābil) although tabbouleh is usually made with parsley and mint. The key ingredient for making a tabbouleh, is a hard wheat product known as ‘bulgur’.
Ingredients:
1/2 cup – Fine grained cracked wheat
1/2 cup – Onion finely chopped
2 cup – Tomatoes finely chopped
1/2 cup – Scallions finely chopped
3 cup – Parsley finely chopped
1/2 cup – Mint chopped (optional)
3/4 cup – Olive oil
1/2 cup – Lemon juice
1/2 tsp – All spice powderd
1/2 tsp – Pepper
1 tsp – Salt
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Method:
Rinse the wheat several times and immerse in water. Topping by half an inch.
Let the wheat soak for 20 mins then drain. Squeeze out all excess water.
Mix the onion with salt, pepper and all spice powder. Set aside.
In another pan combine mint, parsley, tomatoes and scallions.
Gently fold in the wheat and refrigerate for an hour prior to serving.
Just when you are about to serve add the onions and dress with lemon juice and oil.