Tabouli
photo by chef FIFI
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 2 bunches fresh parsley (flat leaf preferrably)
- 1⁄2 - 3⁄4 tomatoes (med to large in size)
- 2 tablespoons onions
- 1⁄3 cup Bulgar wheat
- 2 -3 tablespoons olive oil
- 1⁄8 - 1⁄4 cup lemon juice (to suit personal taste, I usually just squeeze the lemon and adjust it according to my taste, not me)
- 1⁄2 - 1 teaspoon mint (dried or fresh)
- 3⁄4 teaspoon sumaq
- salt (personal choice)
directions
- In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
- If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
- This step is very important!First three ingredients must be minced very finely.
- In a medium bowl, add all ingredients together and stir well.
- If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
- Let sit in the fridge for about 1 hour for the flavors to meld.
- Enjoy!
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Reviews
-
Very good & seemed very authentic to me. I made this gluten free by using cooked quinoa instead of the bulgar. I used fresh mint and freshly squeezed lemon juice depending on the size of your onions I think they can or should be cut down to taste. It is just about our favorite tabbouleh. May make again.
-
Tabouli, I suspect, is one of those recipes (like Chicken Soup) that if you surveyed 25 Lebenese mothers you'd get at least 13 different ideas about it. So I surveyed a number of the recipes here at Recipezaar before making it. I added cucumber to mine because I like it. This recipe has made me want to try sumac so I think I will get some of that. Not having that, I used a bit of cumin. I found that I just don't have the patience to chop large amounts of parsley to the appropriate fineness, so I use my mini-food processor which I thought might process the parsley to mush but it didn't. I think this recipe captures the essential simplicity and I liked the proportions on seasonings. A great, classic summer salad that is very tasty and satisfying.
RECIPE SUBMITTED BY
chef FIFI
United States