How to make Tabouli :
Traditional Tabbouli salad recipe with parsley,mint ,bulgur wheat ,finely chopped vegetables and a dressing with step by step recipe. You can make this salad in different ways for example you can make this with no tomatoes,when fresh,ripe ,and firm ones were not to be had ,or throw in much more parsley for a greener salad.
Tabbouli salad :
1 cup dry bulgur wheat
1 cup boiling water
1/2 cup cucumber finely chopped
2 stalks celery ,finely chopped
1/4 cup fresh chopped mints or cilantro
4 green onions, chopped
1 cup fresh chopped parsley
1 clove garlic, minced or 1/8 teaspoon garlic powder
1/4 cup lemon juice (or vinegar or half of each)
2 tablespoons vegetable or olive oil
1 teaspoon pepper
1/4 teaspoon salt
Step one :
Place the bulgur in a large bowl and soak in the hot water until the water is absorbed,(about 30 minutes).When it’s ready, drain any excess water.
Step two :
Mix the dressing ingredients together .set aside .
Chop the vegetables and add to the prepare bulgur
Add dressing to salad and stir . Refrigerate for 2-3 hours and serve chilled.
Step five :
Refrigerate leftovers within 2 hours.
Tabbouli Recipe Notes :
Top with plain yogurt.
Add other chopped veggies including red or green peppers , garbanzo beans (chickpeas), grate carrots, or summer squash .
Freeze extra lemon juice to use later
Serve aside dish or serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Be sure to use firm and ripe tomatoes. Once chopped, place the tomatoes in a colander to drain excess juice.
In this Tabbouli recipe,I recommend extra fine bulgur .Extra fine bulgur does not need hot water nor too much time to soak before adding it to the salad .If you need up using coarse or extra coarse bulgur ,then hot water is recommended and you will needs to soak it for 45 minutes or so .
You can use quinoa or couscous instead of bulgur , quinoa is packed with protein and gluten-free and coscous is a lighter texture in the salad.
You can top the Tabbouli salad with 1/2 cup crumbled feta cheese for a creamy yet salty hit.
Fattoush is essentially a bread salad .said to have originated in Northern Lebanon. Lebanese farmer would fry leftover pita scraps in a bit of olive oil for extra flavor. And to build their Fattoush , they’d simply throw the pita chips in with whatever in season vegetables and herbs they have on hand. For this reason, the ingredients list for Fattoush may vary. And you will certainly find different versions of Fattoush throughout the Middle East.
3 green onions
2 firm tomatoes
2 pcs pita bread
3 Tablespoons vinegar
3 Tablespoons olive oil
3 pcs radish
Ingredients foق Fattoush sauce:
3 Tablespoons grape seed oil
1 tablespoon fresh lemon juice
1/2 teaspoon balsamic vinegar
1 teaspoon of sumac
1/2 teaspoon dried mint
Salt and black pepper as needed
1 : chop onions and tomatoes,peel and chop cucumbers. Chop the radishes into very thin slices.
2:place chop ingredients in a bowl then add the vinegar mixed with olive oil,some salt and black pepper and mix .
3: cut the pita bread (or lavash bread) into small pieces and saute in a little oil until the breads are golden and them serve .
4: mix all the ingredients for the sauce and pour over the salad .
Tips for making Fattoush:
Do not skip sumac .It is a special spice from ground sumac berries,and it’s tart flavor is very hard to replicate .
Please take the time to toast and fry your pita at home .Making sure you season them well and don’t use store-bought pita chips .
Use the best ingredients you find ,ripe tomatoes,freshly-picked herbs,etc .