Tabbouleh

[donna]

Tabbouleh is a parsley dish from the Middle East. It makes a fine main dish .

1 1/2 cups bulgur wheat
1 1/2 cups each flat and curly-leafed parsley
1/2 cup fresh mint
1/4 cup fresh coriander leaves
4 scallions, with green tops
12 cherry tomatoes, halved
1/2 cup olive oil
1/2 cup lemon juice
1 small hot pepper, minced
salt and pepper to taste
1 sweet red bell pepper
12 black Mediterranean-cured olives

Cover buglur with boiling water and let stand 1 hour. Drain and spread on paper towels to dry. Chop parsley, mint, coriander, and scallions in a processor or by hand. Mix with the bulgur and tomatoes in a bowl. Mix the oil, lemon juice, hot pepper, and seasonings and pour over the bulgur. Lightly toss with fork or fingers. Cover with plastic wrap and refrigerate overnight. Cut the sweet pepper in thin strips and decorate top of salad with the pepper and olives.

From: "Food in Good Season", by Betty Fussell.

 

[MRB1863]

Healthy and filling! Good as a side dish or main dish!

 

[18thVirginia]

I love Tabbouleh! Thanks, donna.

 

[nitrofd]

We normally have when we offer out for gyros along with falafel.

 

[pamc153PA]

Love it! I've found that different Middle Eastern restaurants make it different ways--more parsley than mint, more of the veggies and less bulgar, etc. I tend to like equal amounts of cukes, tomatoes, parsley and bulgar wheat, but I've already had some at places where it's more like veggies with just a sprinkling of the bulgar wheat. Add a side of hummas, some pita chips or soft pitas, some kalamata olives, and you have a meal! Or at least as far as I'm concerned!

 

[28thNewYork]

Our most recent employee is a first generation Lebanese-American. We do a "pot-luck" lunch for our monthly staff meetings. As luck would have it, her first dish was the Lebaneese "variation" of this dish. It's now a staple on the menu, most else is still pot-luck.

 

[KansasFreestater]

Tabbouleh is a parsley dish from the Middle East. It makes a fine main dish .

1 1/2 cups bulgur wheat
1 1/2 cups each flat and curly-leafed parsley
1/2 cup fresh mint
1/4 cup fresh coriander leaves
4 scallions, with green tops
12 cherry tomatoes, halved
1/2 cup olive oil
1/2 cup lemon juice
1 small hot pepper, minced
salt and pepper to taste
1 sweet red bell pepper
12 black Mediterranean-cured olives

Cover buglur with boiling water and let stand 1 hour. Drain and spread on paper towels to dry. Chop parsley, mint, coriander, and scallions in a processor or by hand. Mix with the bulgur and tomatoes in a bowl. Mix the oil, lemon juice, hot pepper, and seasonings and pour over the bulgur. Lightly toss with fork or fingers. Cover with plastic wrap and refrigerate overnight. Cut the sweet pepper in thin strips and decorate top of salad with the pepper and olives.

From: "Food in Good Season", by Betty Fussell.

Hot pepper, yikes! I've never put that in my tabouli (yep and that's the way I've always spelled it) -- Haven't put mint or coriander in mine, either, just parsley -- but I know that those are popular in Middle East cuisine, so yours is probably a more authentic recipe. I'll have to try it -- but forgive me if I leave out the hot pepper!

 

[donna]

With my cherry tomatoes coming on and my parsley, thought of this recipe. Bringing up for some who didn't see this thread.

 

[KianGaf]

I'm a big fan of Middle Eastern food. I love tabouleh , falafels , pita bread , hoummous etc. It's a beautiful vibrant cuisine.