Tabbouleh
This is the Tabbouleh recipe that Mom gave me. The balance of the flavors is the best I've tasted.
Traditionally a mountain dish from the Lebanon, and one of the Lebanese main dishes, Tabbouleh has become one of the most popular Middle Eastern salads. Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.
In the Arab world, but particularly the Greater Syrian region, it is usually served as part of the mezze (appetizers), and is served with romaine lettuce. The Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish is known as kısır, while a similar Armenian dish is known as eetch. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli.
Note about bulgur: Bulgur is white or red, hard or soft, whole wheat kernels that have been soaked, boiled, and dried. Then, 5 percent of the bran is removed and the remaining kernel is cracked into small pieces. The result is parcooked, cracked wheat. Bulgur differs from cracked wheat in that it is pre-cooked.
I often make this as a salad to serve on the side with Beef Kebabs in Pita. It is also good in sandwiches: stuff into toasted pita bread pockets with a slice of feta cheese. Or leave out the tomatoes and use the salad to make Tomatoes Stuffed with Tabbouleh for a refreshing lunch.
Note: Bulgar will expand to a little more than twice its size once cooked. 1/2 recipe is plenty for a household of one and will still yield about four servings.
Main Ingredients:
1 c. bulgur
1 c. fresh parsley, chopped
1/2 c. green onion, white and green parts, chopped (about 2 green onions)
1/4 c. fresh mint, chopped
1/2 c. olive oil
1/3 c. lemon juice
1 tsp. salt
1/4 tsp. pepper
2 large tomatoes, chopped (or cherry tomatoes cut in half)
Belgian endive spears for serving (optional)
Optional Ingredients:
1 cucumbers, diced (op.)
6 radishes, sliced (op.)
1 carrot, shredded (op.)
1/2 pound. fresh mushrooms, sliced (op.)
pea pods (I used these last time & they were really good in it)
Place the bulgur in a small sauce pan and cover with a good inch or so of water. Bring to a boil, immediately remove from heat, and let stand one hour. [Check to see if it is cooked after 15 minutes. You do not want the bulgur too soft or it is kind of sticky in the salad.] Drain and rinse well with cold water.
Mix the bulgur with the rest of the ingredients and chill for a few hours to let the ingredients marry before serving.
For a fancier appetizer, serve surrounded with Belgian endive spears to scoop up and eat the mixture.
6 - 8 servings
