Tabbouleh is a Levantine vegetarian dish which looks like a salad, traditionally made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. Bulgur (Wheat) is often added to the dish; some variations add garlic or lettuce, or use couscous instead of bulgur. All alternative ways are delicious.
Traditionally served as part of a mezze, tabbouleh was adopted by Lebanese, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures.
Its found everywhere in city’s like London, Luton, Leicester, Manchester, Devon, Birmingham and now even as far as Scotland. Some have referred to the salad as being a global salad, its found everywhere from America to Australia, China to Japan as well as all middle eastern countries.
The Mint and Parsley Tabbouleh is the most popular Tabbouleh in in UK.
How to make Tabbouleh
1 cup fine bulgur (crushed wheat)
1/2 cup finely chopped mint
1 1/2 cups finely chopped parsley
1 cup finely chopped onions
3/4 cup chopped tomatoes
3/4 cup olive oil
1 cup lemon juice
Salt and pepper
Tabbouleh ranks along with kibbeh and hummus hi taheeni as the most popular Lebanese dishes.
1 – Soften the Bulgur by soaking it for an hour in water, then drain well and press out the excess water.
2 – Mix bulgar, onions, salt and pepper together, crushing onion juice into the bulgur with your fingers.
3 – Add parsley, mint, oil, lemon juice, tomato and salt and pepper.
4 – Mix thoroughly, adding more lemon juice if necessary, to give a zest flavour. Adjust salt to taste.
5 – Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves, cabbage leaves and vine leaves as scoops to eat the tabbouleh.
In Lebanon tabbouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
By Aeishah Syed