Tabbouleh Recipe (Lebanese-Middle Eastern-Mediterranean)

We dine out at mediterranean and middle-eastern cuisines a lot…and I have found that there are a lot of similarites amongst them – be it lebanese, turkish, mediterranean, greek or others..There are minute differences in terms of some dishes here and there that are local to the region. Am sure there are more distinct differences with traditional recipes native to each cuisines, just that the restaurants don’t demarcate them well at times. Anyways tabbouleh is one salad that we love to have, be it at the lebanese ,turkish or mediterranean places… The salad is essentially the same in all cuisines save for some minor differences – like some add garlic to the dressing etc…But the basic ingredients are still the cracked wheat, parsley, mint leaves, cucumber, tomato, spring onions, lemon juice, extra-virgin olive oil, pepper and salt. This crunchy, light salad is one of my all-time favorites and I end up making this at least twice a month at home… Pita pockets with generous amounts of hummus and this salad and you are good to go! A highly-recommended salad for home…Bon appetit!

Ingredients

  • 1 Large Tomato
  • 1 Medium Cucumber (deseeded and diced)
  • Bunch of Scallions
  • 1/2 Cup of Fine Ground Bulgur Wheat (cracked wheat)
  • 1 bunch of Parsley
  • 1 cup of loosely packed fresh mint leaves
  • 2 Tablespoons Extra Virgin  Olive Oil
  • Salt and Pepper to Taste

Method

  1. Soak the bulgur wheat in 1 cup of hot water (I boiled the water, switched off the gas and put the 1/2 cup of cracked wheat to it) until the water is absorbed. I kept it for about 45 minutes to an hour. Press the wheat to squeeze out any excess water; the wheat should be dry before being added to the salad.
  2. While the wheat is soaking up water, finely dice the scallions, tomato, cucumber, parsley and mint
  3. Toss the diced vegetables together with the soaked and drained bulgur wheat and spices
  4. Refrigerate for a couple of minutes and serve chilled..Light, tasty and yummy salad!

Tip

We love having this salad with Pita pockets. I normally take a pita pocket and line the pocket with generous amounts of hummus and then fill it with tabbouleh salad. Eating two such pita pocket sandwiches if so filling, tasty and light…Check out the pics of my pita sandwich that I had after making this salad…It was a filling lunch!!!

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2 responses to “Tabbouleh Recipe (Lebanese-Middle Eastern-Mediterranean)

  1. Swaps.. This looks amazing.. Am gonna try this out today!!!! Do add such “no oil”, “healthy” but “tasty” recipes if you have any…

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