Skip to main content

Authentic Tabouleh (Tabouli Salad) Recipe

It's time to talk "Tabouli!" Well, it's actually, pronounced:"TAH-BOOH-LEH," and it happens to be one of my favorite side dishes. It can be served as an appetizer, or side salad. It is also very healthy, since parsley is known to be a liver cleanser(after a night of drinking, it may even help off-set a hangover!). Getting down to it, the truth is, Tabbouleh has been around for ages! It is known as a Levantine vegetarian salad made of tomatoes, finely chopped parsley, mint, Bulgar, and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of Bulgar. This is a traditional recipe. I don't condone adding unnecessary ingredients like, cucumbers, or lettuce to this salad, because it is meant to be eaten as is. I'm all for keeping things simple! Here's a list of ingredients you'll need:

 (For 1 bunch of finely chopped flat leaf parsley) add:
                                                                                                                

Flat leaf parsley plucked from the stems
                                                                                                
                                                                                               
                                        1/4 cup fine Bulgur(cracked wheat) 
                                 1 diced tomato(seeds removed)
                                   1 Scallion onion finely chopped.
   1/2 tspn salt
                                       4 fresh mint leaves finely minced.
           1 lemon (juiced)
                      1/4 tspn Aleppo pepper
                      1/2 tspn ground sumac
                1 tbspn dried mint
                            6 Romaine Lettuce leaves
                              *drizzle of olive oil*
First, add the finely chopped parsley, and fresh mint to a bowl. Once you've combined the dry ingredients such as, the bulgur, mint, sumac, salt & pepper, it's important to add the lemon at this stage. It will help to better combine everything. Note, since Sumac has a very tangy flavor note, it works well with lemon juice, and salt. The combination of dried mint, and fresh mint, capture a complete flavor profile for the respective herb. If you are unable to find fresh mint, just use dried mint. It works well. I was only suggesting adding both the fresh and, the dry, in order to optimize flavor potential in the dish. Then, add the diced tomatoes, and Scallion. Stir well, then drizzle in some olive oil. You have to do this by eye, and judge how much you want to add, because it varies by batches. Also, you can start by adding a little bit at a time, just to test how well it will coat the ingredients; you don't want a droopy salad, so don't add too much. I usually go by 1-2 tablespoons at a time. To serve, simply place desired amount on a lettuce leaf, fold it closed, and Enjoy!







Comments

Post a Comment

Popular posts from this blog

Armenian Cheese Boreg (Borek) - Cheese Boreg(Borek) Recipe

   If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th
Post a Comment
Read more

Oven Roasted Chicken...The Quest For The Perfect Chicken

   Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.                                                                      Here's what you'll need: 1 Whole Chicken (for frying, these are generally bigger in size) Peanut Oil Coarse Sea Salt Herbs Spices Dark Soy Sauce Butcher Twine White Vinegar The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer it into a container that's big enough to have you submerge it in water. Next, you'll want to remove the innards, such as the gizzards, neck, liver, etc., and, wash out the gamey scent by rinsing it with lemon juice. It's better if you use freshly squeezed lemon for this. Then, add approximately a quarter cup of whit
Post a Comment
Read more

How To Make Cig Kofte (Armenian Steak Tartare) Chikufta #cigkofte

  If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze. In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef. Armenians  use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occ
Post a Comment
Read more