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Tabbouleh

June 12, 2013 by hapagirl 2 Comments

Taboli

Parsley.  You’ve seen it in every grocery store across America.  It’s always used as a supporting ingredient, it’s never the star.  That is, unless you’re talking about Tabbouleh, a traditional mezze, or small plate, served throughout the middle east. Virtually all tabbouleh is composed of the same ingrediants, parsely, cucumber, tomato, mint, onion, garlic, bulgur, and tossed with olive oil and fresh lemon juice.  However, the proportions used can alter the taste of this dish significantly.

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I’ve had my fair share of tabbouleh over the years, and depending on where I get it, I’ve found that it is either too dry, too acidic, or tastes like I’ve just shoved a bunch of parsley in my mouth (which, if any of these have been your experience,  you may think you know exactly why parsley is never the star).  On the other hand, if it is done right, there’s tabbouleh that’s just so perfectly balanced, with a tangy herbasceousness, that you cease to see parsley as merely a garnish, and start to see it for its true potential – as the star of the dish.

Tabbouleh
Recipe Type: Side
Cuisine: Middle Eastern
Author: Kathleen | Hapa Nom Nom
Serves: 4 – 6 people
Parsley. It’s always used as a supporting ingredient, it’s never the star. That is, unless you’re talking about Tabbouleh. It’s full of flavor and healthy! Source – Classic Lebanese Cuisine by Kamal Al-Faqih
Ingredients
  • 2 1/2 cups curly parsley, finely chopped
  • 1 cup tomato, diced
  • 1/3 cup green onions, white and green parts finely chopped
  • 2 Tbs fresh mint, finely chopped
  • 1/4 cup bulgur wheat
  • 3 Tbs lemon juice, freshly squeezed
  • 4 Tbs olive oil
  • 1/2 tsp salt
  • pinch of sugar
  • pinch of paprika
  • pinch of black pepper, freshly ground
  • 1 lemon, zest
Instructions
  1. In a large bowl, combine the first 5 ingredients and mix well. Cover and refrigerate for 2 hours – allowing the bulgur to expand.
  2. Once the bulgur has softened, add the remaining ingredients and mix well. Serve chilled or at room temperature.
Serving size: 4
3.4.3177

 

Filed Under: Blog, Dishes, Easter Recipes, Fall, Healthy, Mediterranean, Middle Eastern, Recipes, Salads, Sides, Spring, Summer, Vegan, Vegetables & Fruit, Vegetarian, Winter Tagged With: bulgur, easy, healthy, Lebanese, Mediterranean, Middle Eastern, parsley, salad, tabbouleh, tabouli, Turkish, vegetarian

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Comments

  1. Tara in St. Louis, Missouri says

    August 16, 2016 at 2:09 pm

    Thank you for featuring this recipe by Kamal Al-Faqih. It tastes just like the tabbouleh that I love from a small local Lebanese deli. Until I came upon your website, I never liked the tabbouleh recipes I tried (too much bulgur, not enough parsley and lemon) – now I do (very much). I’ve returned to this recipe many times so I thought it was high time for me to express my appreciation to you!

    Reply
    • hapagirl says

      August 17, 2016 at 12:16 pm

      Thanks so much, Tara! I’m with you, tabbouleh has to have just the right balance. I’m so glad you enjoy the recipe! If you’re a fan of Lebanese food, Kamal Al-Faqih’s book is filled with wonderful recipes like this one!

      Reply

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Find a Dish!

I'm Kathleen and I live in the Atlanta area. In a lifelong search to discover where I belong and what group I identify with, I found that food is the strongest tie that brings us together. On Hapa Nom Nom, food is a kind of connective tissue, bringing my background, family, travels, and tastes together in one delicious bite. Find out more!

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