Hi everyone today we’re going to introduce you a special simple healthy and popular salad ( Tabbouli ) When I saw it for the first time I really liked the beautiful appearance and texture of Ingredients.
Tabbouli Middle Eastern salad
This Mediterranean or Middle Eastern salad which is originated in Lebanon called: Tabouli or Tabbouleh
These Arabic words meaning “seasoning” Originally from the mountains between Syria and Lebanon, Making this salad takes about 20 30 minutes time.
Actually if you travel to Lebanon, you’ll surly be invited to have it with your meals. Thid dish is definitely worth the time and arguably one of the tastiest salads you’ll ever eat. There are different recipes for preparing this delicious salad which is mainly in the amount of the ingredients like The Syrian and the Lebanese they use more parsley than bulgur wheat in their dish .But Sometimes people use lots of bulgur in it like Turkish kisi and eetch that is American version of this salad and bulgur is much more than parsley. In some recipes a few fresh mint leaves and green onions are used while others use only parsley and red onions instead using cucumber is another version. Other versions like In the Dominican Republic, introduced by Syrian and Lebanese immigrants are called Tipile. This salad in , Palestine, Israel, Jordan, Egypt, and Iraq, is usually made as part of a meze or side dish with Creamy Hummus; Falafel; Turkish fried eggplant; and spicy Potatoes. In Iran and South Asia a version of this salad is usually eaten with rice, bread and kebabs. Something noticeable in this salad is the texture of this salad that makes you to like to taste it and after tasting it you like to do it again!!!
The original Lebanon recipe yields 6-8:
- 1/2 cup extra fine cracked [bulgur] wheat
- 4 firm tomatoes. [If they don’t be firm they can’t be easily chopped and cubic in addition , they release tomato juice while you chopping ]
- 2 bunches of washed stem less parsley
- 4 green onions, white and green parts [ In some recipes red or yellow onion ]
- 3–4 tea spoon lime juice (lemon juice, if you prefer)
- 3–4 tea spoon olive oil
- 1/2 cup minced fresh mint leaves
- Other recopies add the followings to the mentioned Ingredients:
- 2 cucumbers, seeded and diced in smallest parts
- 2 cloves garlic, press or chopped
Instead of using bulgur like traditional tabouli, this recipe uses quinoa a grain that is available at health food stores. It looks and tastes better than bulgur. It’s a great meal for a hot summer day. The longer it sits the better it tastes
Bulgur wheat if you can buy extra fine bulgur you won’t need boiling or hot water for soaking it and time of sitting will be declined. Usually 15 minutes is enough for soaking bulgur Its important to prepare soaked bulgur not mashed, so don’t let it be over soaked. [It said in other recipes quinoa is used instead].
Okay , Soak bulgur and next step is similar in all recopies and simple for making vegetables ready , just use a sharp knife to chop all vegetables as small as possible you can .The finer you chop the vegetables, the better, but for those ones which are juicy like tomato , try to drain juice from the small chopped pieces. After chopping tomatoes and bunches of parsley which you would washed it with a salty water and dried before cut the stems and now with the sharp knife chop and do this step for mint the same put them into a big bowl and mix all
Prepare a glass add Lime juice, salt, Olive oil and stir then let it aside
Mix soaked bulgur in to the big bulgur so all of them be well-mixed. Pour the dressing glass into it. For best results, cover the tabouli and refrigerate for 30 minutes because when parsley with Lime juice is mixed the taste is more confusing and challenging fort those who like to taste new tastes .So it’s time for serving it in dishes but wait ! If you like, you can make it better with some small lettuce leaves for decorating it .
This salad has 361 cal per about 175 gr. Nutrient Ingredients which are all fresh gives you the best for a red letter day.
You can read more about recipes on epersianfood site.
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