This Tabouleh Recipe is a cold salad with bulgur and herbs that fits perfectly with any kind of dish! Made with simple ingredients and it the perfect way to treat yourself with a healthy fix!
About Tabbouleh Recipe
Vegetables have yet to take center stage in Arabic restaurants. One of those is Tabbouleh. It is a Levantine salad dish made of tomatoes, finely chopped parsley, mint with bulgur (or couscous), onion. It is seasoned with olive oil, lemon juice, and salt. This dish is very popular in Arab countries and personally, I've discovered it during my working years in Qatar. Simple, healthy and low in calories. In Lebanon, they traditionally serve in leaves of lettuce.
Together with the traditional Arabic sauce, it is one of my favorite side dishes!
History
"Edible herbs known as qaḍb formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Lebanon and Syria. Tabbouleh has become one of the most popular salads in the Middle East. The wheat variety salamouni cultivated in the region around Mount Lebanon, Beqaa Valley and Baalbek. In the mid-19th century, it was as particularly well-suited for making bulgur, a basic ingredient of tabbouleh.
Tabbouleh and other vegetable-based mezze dishes popular in Syria were mocked by Baghdadi women. (Source Wikipedia)
Chopping - Recipe of Tabbouleh
Tabouleh needs a lot of chopping, that a fact. Before start chopping your ingredients, it advisable to use chilled Veggies. The only difficulty is the chopping. You need to chop them into very thin pieces. Blending the veggies in a blender is not advisable.
How to make Tabbouleh Recipe - Step by Step
Arabic Platter
Tabbouleh is usually accompanied by other Arabic treats. Hummus - a chickpeas creamy dish, Babaghanoush - an eggplant dish and Falafel - a chickpeas balls dish.
TIPS:
- Use fresh crunchy vegetables. This will give you the crunchiness and freshness of the salad.
- Prior to using soaked bulgur, drain it very well.
- Consume immediately. Do leave it for the next day.
- Chop the veggies as small as possible, by hand. Do not blend them.
- Use Vegetables from the fringe.
You might also like other Arabic Recipes;
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📖 Recipe
Lebanese cucumber salad
Ingredients
- 1.5 cup parsley chopped
- 5 tablespoon mint chopped
- 1 tablespoon bulgur
- 1 small cucumber
- 2 tablespoon warm water
- 2 tablespoon lemon juice
- 7 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tomato
- 1 piece of lettuce
Instructions
- Mix Bulgur with warm water and keep aside for 30 minutes.
- Cut the tomatoes and cucumber in half, remove the seeds and drain them.
- Cut the tomatoes and cucumbers into very small pieces.
- Chop the parsley and mint into very small pieces and keep them aside.
- Put the chopped vegetables in a bowl and mix well.
- Add the bulgur and mix again.
- Add the lemon, salt, pepper and mix well.
- Place Tabbouleh in the piece of lettuce and serve.
- Enjoy!!
Notes
- In Arab countries, they normally serve Tabouleh with Falafel, Babaghanoush, and Hummus on a big platter. A perfect combination!
- Use fresh crunchy vegetables. This will give you the crunchiness and freshness of the salad.
- Prior to using soaked bulgur, drain it very well.
- Consume immediately. Do leave it for the next day.
- Chop the veggies as small as possible, by hand. Do not blend them.
- Use vegetables from the fringe for a cold salad.
Nutrition
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