Tabouli

This recipe is particularly important because after all, the blog is named after it. Taboule, Tabbouleh or Tabouli…whatever you want to call it, is a salad originating from the Arab world, and depending where you go in the region the recipe differs a little bit in terms of ingredient ratios. It is, however, most predominant in Lebanon and parts of Syria. We bring you the Lebanese Tabouli, the one that we grew up with. Of course there was no recipe as most cooking is done by our mother using the “eye-balling” method but we finally nailed it down the way we like it.

It is served as part of Mezza .

Recipe:

3 Medium bunches of Parsley
3 Medium Tomatoes
4-5 Scallions
1/4 cup Bulgur wheat
1 ripe lemon (About 3 tbsps)
3 Tbsp Olive Oil
2 tsp Salt
NOTE:
Traditional Tabouli includes a bunch of Fresh Mint Leaves, chopped finely and added to the mix. If you haven’t any fresh, you can substitute with 1 tbsp dried Mint.

Serves 4-6.

Here are some tips for a perfect Tabouli:
1) Thoroughly wash (and we mean thoroughly) the Parsley, remove all the thick longer stems and dry it WELL before chopping.
2) Use a really sharp knife to chop, we don’t want to mash the leaves!
3) Always add the Bulgur wheat on top of the tomatoes and pour the lemon juice over them to help the soaking process.
4) The tomatoes should be diced evenly, if you can’t free hand or if there are too many to dice, use an onion chopper like we did.
5) There’s no such thing as too much lemon.

We suggest using a salad spinner to dry the Parsley and then laying them out on a dish cloth to dry even more. The reason you have to wash them well is because of the dirt that gets stuck in the leaves as they grow from the earth. Curly parsley is what we have always used but it can also be done with flat-leaf.

Chop, chop chop away, yes, by hand.

Look mom, evenly chopped!

Cut the lemons and squeeze every drop of juice out, we want it all!

Cut out the tops of the Tomatoes like this, we don’t want to waste any.

Because we are using an onion chopper to get a fine and even dice, we have sliced the tomatoes to chop.

Now place them on the chopper and chop!

…and this is how they turn out

Add to the bowl…

Now for the scallions, we need an even chop on these too.

Add the olive oil

The salt

the bulgur wheat over the tomatoes, along with the lemon juice

Now…ready, set, TOSS!

By the way, did you notice the theme of chopping and dicing evenly? It’s because when the Tabouli ingredients are all the same size, every mouthful tastes the same.

After that’s over, go on to wash and dry the romaine lettuce. Didn’t we mention before? Sorry…we don’t use spoons or forks here, you use the lettuce leaves to scoop and eat this fresh and delicious creation.

Prepare the lettuce after tossing the Tabouli because that will give the Tabouli ingredients some time to marry, thus making it even better.

Now serve it up, and enjoy!

Sahtain!

Nutritional Information:

Grab the shopping list here: TABOULI INGREDIENT SHOPPING LIST

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