Tabbouleh [Arabic: tabūlah] is a Levantine Arab salad traditionally made of bulgur/bulgor, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as using couscous instead of bulgur.
Traditionally served as part of a mezze in the Arab world, tabbouleh was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures.
Tabbouleh • تبولة
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
— There are no set rules with quantity of each ingredient. Use this list as rule of thumb.
• 80 g/ ½ cup bulgur/bulgor #1
• 1 cup boiling water
• 170 g/ 1 cup tomato de-seeded, diced
• 150 g/ 1 cup cucumbers diced (2 Persian cucumbers are best)
• 30 g/ 2/3 cup parsley finely chopped by knife
• 15 g/ 1/3 cup mint finely chopped by knife
• 30 g/ ½ cup/3 stems green onion finely sliced by knife
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• salt & ground black pepper to taste
◊ In a 3-cup-sized heat-safe bowl, add bulgur and pour hot water and set aside until it cools. Bulgur will expand to 3 times. Once cooled put it in refrigerator.
◊ In a 5-cup-sized serving bowl, add bulgur, tomatoes, cucumbers, parsley, mint, green onion, olive oil, lemon juice and mix well. Put it in refrigerator for at least 30 minutes to marinate and chill. (Add salt and pepper before serving to avoid cucumber and tomato from sweating and loosing their crunchy texture).
◊ When ready to serve, add salt & pepper, taste the tabbouleh,and add more lemon juice or olive oil to taste.
◊ Serving suggestion : As a snack or a meal, half a pocket-bread, spread 1 Tbsp hummus inside and fill it with tabbouleh!
~ Bil-hanā’ wa ash-shifā’ • بالهناء والشفاء ~
So, what’s cooking in your kitchen?