Taboulleh

by CP on April 11, 2010

Taboulleh
Taboulleh is a dish that we make frequently in my house and it is another one of the recipes that I inherited from my father-in-law. Taboulleh is a Lebanese salad with bulgur, parsley, tomatoes, onion and mint. The ingredients are chopped and combined and then lemon juice and olive oil are used to dress the salad.

We often serve this salad with grilled meats or as a side when we make kibbeh. I think the best way to eat it is with pita bread. I skip the silverware altogether and just use the pita bread as a scoop.
As with many of our family recipes, there is always some debate regarding the seasoning of the dish. My father-in-law never uses allspice in his taboulleh and he tends to go a little lighter on the lemon juice. My wife has a much heavier hand with the lemon juice and I have tried to stay in between the two of them.
As for the mint, I have always used dry mint because it is readily available in some of our middle-eastern markets and very inexpensive. If you choose to use fresh mint then treat it just like the parsley and remove the large stems before chopping.

Ingredients

  • 1 cup #2 bulgur
  • 4 medium Roma tomatoes, chopped
  • 1 bunch flat leaf parsley
  • 1 bunch green onions, chopped
  • 1/4 cup dried mint (or 1 bunch fresh mint, chopped fine) 
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 teaspoon allspice (optional)
  • 3/4 cup lemon juice
  • 6 tablespoons olive oil

Directions

  1. Place dry bulgur into a 2-quart bowl and cover with 4 cups of water. Set the bulgur aside to soak for 60 minutes.
  2. After the 60 minutes, begin the taboulleh by preparing the parsley. To prepare the parsley, pick the leaves off of the stems, saving the leaves and discarding the stems.
  3. Thumbnail image 1 for TaboullehThumbnail image 2 for Taboulleh

  4. Once the leaves and stems have been separated, finely chop the parsley leaves.
  5. Thumbnail image 3 for Taboulleh

  6. The tomatoes and onions should also be chopped at this time and combined with the parsley in a large bowl.
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  8. Drain the bulgur. Once drained, use your hands to scoop out a handful of bulgur and squeeze out any excess water. Once the water is squeezed out of the bulgur handful, add it to the bowl. Continue to do this until all of the bulgur is in the bowl.
  9. Add the remaining ingredients to the bowl and toss to combine. If using the allspice, add it in at this time as well.Thumbnail image 8 for Taboulleh
  10. Allow the taboulleh to sit for at least 1 hour before serving. Just before serving, taste the taboulleh and adjust the salt, pepper, lemon juice or olive oil as needed.

Serves 6-8

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{ 2 trackbacks }

Baked Kibbeh Recipe | Chuckling Pig™
April 18, 2010 at 8:41 pm
Amaranth Tabouli | Healthy Green Kitchen
July 14, 2010 at 8:55 am

{ 1 comment… read it below or add one }

1 momigail April 25, 2011 at 6:41 am

just made this tonight for dinner as a side dish to our grilled squid

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