Return to site

The How-To Guide:
Lebanese Tabbouleh

Tabbouleh has been a main staple in the Middle Eastern and Mediterranean diets for thousands and thousands of years.  It has gained so much popularity in the US more recently, and some folks are taking liberties with their recipes to suit the American palate.
 
However, the traditional recipe calls for salad-like ingredients with just a small palm-full of burgle (bulgur) for a nutty heartiness that's sure to please even picky palates.  There are slight variations amongst the countries in the Middle East, but generally, this side stays true to the original recipe.  It is incredibly simple to make and will last in the refrigerator for 3-5 days.  But, seriously, what are the chances you'll have tabbouleh in your refrigerator that long, anyway?!
 
If you dare to try making it yourself, keep in mind that ingredients must be added in specific order before tossing.  This is to preserve freshness and color.
 
Serves 4
¼ cup Burghul (bulgur, or crushed wheat, #2)
½ cup Lemon juice, fresh squeezed
2 cups Parsley, finely chopped (curly or flat leaf depending on your taste preference)
½ bunch Green Onions, finely chopped
1 small Onion, finely chopped
2 tsp Salt
Sprinkle of Sumac
1 large Tomato, finely chopped
½ cup Extra Virgin Olive Oil
Grape leaves, Romaine, or Leaf Lettuce 
 
1. Rinse the Burgle, drain, then squeeze the excess water out.  Place the Burgle in a large mixing bowl and add fresh squeezed lemon juice.  Let sit for half- to one hour.  Place parsley over lemon-soaked Burgle.
 
2. Add the seasonings to the Onions and mix thoroughly.  Layer over the Parsley, then add the Tomato and Olive Oil.  
 
3. Toss gently with a spoon and fork and serve immediately for optimal flavor and freshness.
 
The longer the salad sits in refrigerator, the more it will produce juices (mostly from the tomatoes) and become soggy.  The Onions will also take on a very pungent smell and taste.  That's not to say that the salad still cannot be enjoyed in this state, but it's best to eat and serve while it's still fresh.
 
Should you decide to try it, please share your thoughts, experience and even pictures with the rest of us on Sublimation Coaching's Facebook page!  I'd love to see your results!
All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly