Food in the Middle East is made from the heart, sure it takes time, but it is an occasion for the family to be together and to eat at the same time. This salad is called Tabbouleh, derived from the Arabic word: Tatbileh, which means, sauce. It is a Lebanese specialty but it is so famous in all Middle-Eastern and the Gulf Peninsula countries.
Usually, Tabbouleh is served as part of a mezze (Appetizers in Arabic), it is also served with a heavy meal, like: BBQ and roasted chicken, to help digestion. It is a good salad for the upcoming Thanksgiving Roasted Turkey Recipe, consider it in your shopping list.
YIELD: 4 servings
- 1/2 cup bulgur
- 1/2 cup chopped parsley
- 1 tomato, seeded and finely diced
- 1/3 cup spring onion finely chopped, you can use onion
- 1/3 cup chopped fresh mint
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- salt and freshly ground black pepper
- Lettuce leaves
- 2 cups boiling water
Bulgur should be soaked in advance for two hours in boiling water, drained, then used in the recipe.
- Pour enough boiling water onto the bulgur to cover. Let stand about 1 hour to 2 hours, or until the grains are swollen and tender. Rinse in cold water, and drain.
- Mix parsley, mint, onion and tomato in the serving bowl, then add the bulgur.
- Mix well the oil and lemon juice in a large bowl. Season with salt and pepper, then add it to the bulgur mixture. Don't over mix.
- On a serving dish arrange lettuce leaves then spoon portions of Tabbouleh into the leaves. Garnish with lemon slices. Serve at room temperature.
La Dorure Notes
- Bulgur is hulled parboiled wheat which is steamed until partly cooked, dried and then ground into 3 grades: Large, medium and fine. Each size is specified for recipes. When purchasing, don't confuse bulgur with cracked wheat breakfast cereal.
- It is said that Tabbouleh salad helps you to lose weight!
- As a variation, use pomegranate seeds instead of tomato, add coarsely crushed walnuts for a fancy salad.