Easy Tabbouleh (Tabouli)

Standard

Tabouli

This is such a nutritious and delicious thing to have on hand. It can be served with grilled pita bread, rustic breads, slices of radishes, carrots or cucumbers or eaten as a salad on its own. There are a lot of recipes out there, this one is based on a Palestinian version, basically a parsley salad. Chop and stir! This keeps for about a week in the refrigerator. I used fresh and dried parsley to get different levels of flavor.

Ingredients:

  • 1/2 cup fine bulgur wheat, soaked for 2-4 hours in boiling water, then strained
  • 1 pound of grape tomatoes, finely chopped
  • 1 large shallot finely chopped
  • 4 Tbs fresh lemon juice
  • 2 large bunches fresh flat leaf parsley finely chopped
  • 1/2 cup dried parsley 
  • 2 large bunches mint (not peppermint) finely chopped
  • 2 Tbs Baharat seasoning (see below)
  • 1 Tbsp Sumac (more if you prefer)
  • 1/2 cup good olive oil
  • freshly ground black pepper (I use a four peppercorn blend)
  • Sea salt to taste

Baharat Spice Mix

To make spice mix: Toast all but the nutmeg in a dry pan, being careful not to burn. Use a spice grinder or mortar and pestle to grind to a fine powder).  Add the nutmeg and stir. Keeps for 8-10 weeks

To make Tabbouleh:

Add all ingredients in a large bowl and stir. Taste before adding salt and pepper. Serve with additional lemon quarters.

2 responses »

  1. Devany,
    I give you a lot credit for all your hard work that goes into your blog. Very nice job!. I’ve actually started sending guests to your site. It’s nice to send people to a website that offers some many different recipes where TSTE products are featured. Keep up the good work.
    Sincerely, Brian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s