Tabbouleh I

Tabbouleh I Recipe - Delicious Arabian and Italian Salad

Region / culture: Arabia, Italy | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Tabbouleh is a traditional Middle Eastern salad that is bursting with fresh flavors and vibrant colors. This refreshing dish is perfect for a light lunch or as a side dish to accompany grilled meats or fish. The combination of parsley, mint, tomatoes, and cracked wheat creates a delicious and nutritious salad that is sure to please your taste buds.

History

Tabbouleh has been a staple in Middle Eastern cuisine for centuries. It originated in the mountains of Lebanon and Syria, where it was traditionally made with bulgur wheat, parsley, mint, tomatoes, onions, and lemon juice. Over time, variations of the recipe have emerged, with some regions adding different herbs or vegetables to suit their taste preferences. Tabbouleh has since become popular worldwide and is enjoyed by people of all cultures.

Ingredients

3 bunches of flat leaf parsley, finely chopped (discard stems)
1 medium onion, finely chopped
6 medium tomatoes, finely chopped and seeded
2 tsp of salt
0.5 tsp of black pepper
juice of 3 lemons
100 g (4 oz) of fine bulgur (cracked wheat)
250 ml (9 fl oz) of boiling water
1 tbsp of mint, finely chopped

How to prepare

Before you begin, make sure to have all the above ingredients prepared.
In a large bowl, place the cracked wheat and add boiling water. Let it soak for 15 minutes.
In another large bowl, combine the chopped parsley, mint, onions, and tomatoes. Season with salt and pepper.
Thoroughly mix all the ingredients together.
Drain the soaked cracked wheat and remove any excess water. Add it to the bowl and mix well. Finally, add lemon juice and olive oil, and combine all the ingredients.

Variations

Add diced cucumbers, bell peppers, or olives for extra crunch and flavor.
Substitute bulgur wheat for quinoa or couscous for a different texture.
Experiment with different herbs such as cilantro, dill, or basil to create your own unique version of tabbouleh.

Cooking Tips & Tricks

Make sure to finely chop the parsley, mint, onions, and tomatoes to ensure that all the flavors are evenly distributed throughout the salad.

- Soaking the cracked wheat in boiling water helps to soften it and make it more palatable.

- Adjust the amount of lemon juice and olive oil to suit your taste preferences. Some people prefer a more tangy salad, while others prefer a milder flavor.

- Tabbouleh tastes best when served chilled, so be sure to refrigerate it for at least an hour before serving.

Serving Suggestions

Serve tabbouleh as a side dish with grilled chicken, lamb, or fish.

- Enjoy it as a light lunch with some pita bread or hummus.

- Tabbouleh can also be served as a topping for grilled vegetables or as a filling for wraps or sandwiches.

Cooking Techniques

Soaking the cracked wheat in boiling water helps to soften it and make it more palatable.

- Thoroughly mix all the ingredients together to ensure that the flavors are evenly distributed throughout the salad.

- Refrigerate the tabbouleh for at least an hour before serving to allow the flavors to meld together.

Ingredient Substitutions

If you don't have flat-leaf parsley, you can use curly parsley or a combination of both.

- Substitute fresh mint with dried mint, but use half the amount as dried herbs are more potent.

- Use red onions or shallots instead of white onions for a milder flavor.

Make Ahead Tips

Tabbouleh can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving.

Presentation Ideas

Serve tabbouleh in a large salad bowl or on individual plates garnished with fresh mint leaves or lemon wedges. - For a more elegant presentation, serve tabbouleh in hollowed-out bell peppers or tomatoes.

Pairing Recommendations

Pair tabbouleh with grilled meats such as lamb kebabs or chicken shawarma.

- Serve it alongside falafel, hummus, and tzatziki for a complete Middle Eastern feast.

- Enjoy tabbouleh with a glass of crisp white wine or a refreshing mint tea.

Storage and Reheating Instructions

Store leftover tabbouleh in an airtight container in the refrigerator for up to 2 days.

- Do not freeze tabbouleh as the texture of the vegetables and herbs may become mushy when thawed.

- Serve tabbouleh chilled straight from the refrigerator or at room temperature.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

25g per serving

Fats

5g per serving

Proteins

4g per serving

Vitamins and minerals

Tabbouleh is rich in vitamins A, C, and K, as well as minerals such as iron, calcium, and potassium.

Alergens

Tabbouleh is gluten-free and suitable for vegetarians and vegans. However, it may contain traces of nuts or other allergens, depending on the ingredients used.

Summary

Tabbouleh is a nutritious and low-calorie salad that is packed with vitamins, minerals, and antioxidants. It is a healthy and delicious addition to any meal.

Summary

Tabbouleh is a delicious and nutritious Middle Eastern salad that is perfect for any occasion. With its fresh flavors and vibrant colors, it is sure to be a hit with your family and friends. Whether served as a side dish or a light lunch, tabbouleh is a versatile and satisfying dish that is easy to make and even easier to enjoy.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago when I was just a young girl, living in a small village in Lebanon. My mother had sent me to the market to pick up some fresh vegetables for dinner. As I was walking through the bustling stalls, I came across an elderly woman selling an assortment of herbs and spices. Intrigued by the vibrant colors and fragrant scents, I struck up a conversation with her.

She told me her name was Fatima and that she was known throughout the village for her delicious cooking. She regaled me with stories of her culinary adventures, from learning traditional recipes passed down through generations to experimenting with new flavors and ingredients. I was enthralled by her passion for food and asked if she would be willing to teach me some of her recipes.

Fatima smiled warmly and invited me to her home the following day. As I entered her kitchen, I was greeted by the tantalizing aromas of garlic, mint, and parsley. She handed me a knife and a cutting board and instructed me to chop the vegetables for a dish called Tabbouleh. I had never heard of it before, but I was eager to learn.

Fatima guided me through the process, showing me how to finely chop tomatoes, cucumbers, and onions. She then demonstrated how to prepare bulgur wheat, soaking it in water until it was soft and fluffy. Finally, she showed me how to mix everything together with fresh herbs, lemon juice, and olive oil. The result was a colorful and fragrant salad that tasted like nothing I had ever experienced before.

I took a bite of the Tabbouleh and was immediately transported to a world of flavors and textures. The tangy tomatoes, crisp cucumbers, and fragrant herbs danced on my taste buds, leaving me craving more. Fatima watched me with a twinkle in her eye, knowing that she had passed on a precious piece of her culinary knowledge to a new generation.

From that day on, I was hooked on Tabbouleh. I made it for my family, my friends, and anyone else who was willing to try it. Each time I prepared the dish, I thought of Fatima and the magical moment when she introduced me to its wonders. I experimented with different variations, adding extra herbs, spices, and even fruits to create my own unique twist on the classic recipe.

Years passed, and I moved away from the village to start a new life in a bustling city. But no matter where I went, Tabbouleh remained a constant in my culinary repertoire. I taught my children how to make it, passing down Fatima's recipe and the stories that came with it. Whenever we gathered around the table to enjoy a meal together, a bowl of Tabbouleh was always present, a reminder of our shared heritage and the love we had for each other.

As I grew older, I continued to refine my Tabbouleh recipe, always seeking to capture the essence of that first taste I had experienced so many years ago. I added a pinch of this, a dash of that, until I felt that I had perfected it to my liking. And though I have made countless other dishes in my lifetime, Tabbouleh will always hold a special place in my heart as the recipe that started it all.

Now, as I sit in my cozy kitchen, surrounded by the comforting smells of herbs and spices, I can't help but smile at the memory of that fateful day when I discovered Tabbouleh. It is a dish that has connected me to my past, enriched my present, and will undoubtedly be a part of my future for years to come. And for that, I am forever grateful to Fatima and the culinary legacy she passed on to me.