“Parsley - the
jewel of herbs, both in the pot and on the plate.” - Albert Stockli
Parsley is growing luxuriously in our garden at the moment and yesterday we made some tabbouleh (Arabic: تبولة tabūlah; also tabouleh or tab(b)ouli – a word derived from “seasoning”). This is a Levantine vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. Bulgur is usually added to the dish; some variations add garlic or lettuce, or use couscous instead of bulgur. It is important to have more herbs than bulgur (unlike shop-bought tabbouleh, which is more bulgur than herbs!).
Tabbouleh Salad
Ingredients
25g bulgur wheat
2 large, ripe tomatoes
1 large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped
1 small bunch fresh mint leaves, washed, dried, finely chopped
2 large spring onions, cleaned, finely chopped
2-3 tbsp freshly squeezed lemon juice
2-3 tbsp extra virgin olive oil
Salt, freshly ground pepper
4 Middle Eastern flatbreads to serve
Method
Place the bulgur wheat into a small bowl and cover with 50ml of boiling water. Stir, then set aside for 30 minutes, or until the bulgur wheat has absorbed all of the water.
Parsley is growing luxuriously in our garden at the moment and yesterday we made some tabbouleh (Arabic: تبولة tabūlah; also tabouleh or tab(b)ouli – a word derived from “seasoning”). This is a Levantine vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. Bulgur is usually added to the dish; some variations add garlic or lettuce, or use couscous instead of bulgur. It is important to have more herbs than bulgur (unlike shop-bought tabbouleh, which is more bulgur than herbs!).
Tabbouleh Salad
Ingredients
25g bulgur wheat
2 large, ripe tomatoes
1 large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped
1 small bunch fresh mint leaves, washed, dried, finely chopped
2 large spring onions, cleaned, finely chopped
2-3 tbsp freshly squeezed lemon juice
2-3 tbsp extra virgin olive oil
Salt, freshly ground pepper
4 Middle Eastern flatbreads to serve
Method
Place the bulgur wheat into a small bowl and cover with 50ml of boiling water. Stir, then set aside for 30 minutes, or until the bulgur wheat has absorbed all of the water.
Cut out the
green stalks from the tomatoes and make a small cross at each of the bases.
Place the tomatoes into a separate bowl and cover with boiling water. Set aside
for 30 seconds, then drain away the water.
When the
tomatoes are cool enough to handle, peel and discard the skins. Cut the
tomatoes into quarters, discard the seeds and dice the flesh. Transfer the
diced tomatoes to a serving bowl.
Add the parsley,
mint and onion to the tomatoes and mix well until combined.
When the bulgur
wheat has absorbed all of the water, fluff it using a fork until the grains are
separated. Add the bulgur wheat to the tomato mixture.
Drizzle over the
lemon juice and olive oil and season, to taste, with salt. Mix well to coat the
ingredients in the liquid.
To serve, divide
the tabbouleh equally among four serving plates. Place one grilled flatbread alongside
each.
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That looks yummy!
ReplyDeleteI’ve added my fave chicken recipe. This salad goes well with it.
ReplyDeleteAbsolutely love Tabbouleh with a side of Baba ghanoush.
ReplyDeleteSounds so easy to make. Will definitely try it!
ReplyDeleteI discovered this dish many years ago when living in the Middle East. It really is a delicious.
ReplyDelete