Tabbouleh

If you’ve tasted Tabbouleh, you will understand that it is much more than just a Middle Eastern salad. It is a celebration of fresh ingredients that come together harmoniously.

This dish primarily focuses on chopped parsley, crisp onions, and ripe tomatoes. When these simple elements are combined with a freshly squeezed lemon, they result in bright, full-of-vibration flavours.

Tabbouleh is rooted in the Levant region, encompassing countries like Syria, Jordan, Palestine, and Lebanon. The key to achieving the perfect Tabbouleh lies in chopping the herbs and vegetables finely. The parsley should be finely chopped to the finest texture possible, but it is okay to have semi-fine and semi-rustic.

The addition of crunchy cucumbers will add a refreshing twist to this recipe, whilst diced tomatoes add a burst of sweetness and acidity. Also, a higher ratio of parsley to bulgur will yield a fresher flavour, while lemon juice will brighten the flavours. The addition of mint helps, but it can be omitted. And, if you really want to go the extra mile, you can sprinkle some pomegranate seeds too.

What do you Need to Make Tabbouleh?

Parsley, Bulgur Wheat, Tomatoes, Onion, Cucumber, Lemon Juice, Olive Oil and Salt.

Parsley is the main ingredient in Tabbouleh. It is recommended that you use flat-leaf parsley, it has a stronger flavour and easier to wash, the curly parsley can prove to be less flavourful.

Bulgur Wheat is a type of cracked wheat, it needs to be soaked or cooked in order for you to eat it. Fresh, Red and slightly ripe tomatoes are key. Over-ripe tomatoes can make your tabbouleh mushy. Fresh mint leaves will add a cooling element to your salad, however, if you don’t have it, then you can omit it entirely.

In terms of onions, you can use white or red onions. Both will work for this recipe. Cucumbers will add crunch to the salad. Lemon juice adds the right amount of acidity to your tabbouleh, it also adds a tangy flavour. Extra-virgin olive oil adds richness to your tabbouleh. Celery salt is essential for taste, usually a pinch or two is enough.

Instructions

There are two ways to cook bulgur; the first method is to let your Bulgur soak in a bowl of boiling water and let it soak for 15 -20 minutes. Cover the bowl to ensure that the Bulgur wheat is fluffy. You can drain excess water with a fork.

The second method of preparation for Bulgur wheat is on the stove-top. Use a small pot, add your water, bulgur wheat. Bring your water to boiling point. Thereafter, lower the temperature and cover with a lid. Fluff up your Bulgur wheat with a spatula. Add a sprinkle of celery salt and a little bit of butter to season the bulgur wheat.

Thoroughly wash your parsley. When preparing your parsley, remove the stem of the parsley. Usually the stem of the parsley is fibrous and stringy in nature. Next, finely chop your parsley.

Chop up your cucumber, tomatoes, and onions. In a large bowl, combine all your ingredients. Add the lemon juice, olive oil, salt and white pepper. Mix until everything is combined.

What to Serve with Tabbouleh?

There are so many recipes that will pair perfectly with Tabbouleh, consider Greek Style Lamb Chops and Grilled Chicken as options. Garlic Butter beef cubes, and Chicken Shawarma are also fantastic choices. Tabbouleh is a delicious salad, the harmonious blend of herbs, grains and fresh vegetables.

How to Store Tabbouleh?

Store in the fridge for two to four days. Tabbouleh can be made ahead of time. It is essential to store it seperately to the salad dressing, to maintain its freshness. As soon you add the lemon, it will start to soften the parsley leaves. Therefore, only mix tabbouleh just before serving to maintain its freshness. This will prevent the salad from becoming soggy.

Expert tips

Different regions in the Levant will feature variations of this dish; some will include pomegranate seeds, whilst others will contain mint. If you can’t find bulgur wheat, you can always substitute it with couscous or quinoa. Tabbouleh is more than just a salad; you can serve it as a filling for wraps or pita bread.

For best results, it is always recommended for you to use the freshest parsley and avoid dried herbs. Even though parsley adds a lot of vibrancy to this dish, the fine bulgur wheat is considered the main ingredient. If you don’t have time to cook the bulgur wheat, you can always soak it in warm water for 30 minutes. The finer the parsley, the better for flavour; however, you can always take a rustic approach to tabbouleh and combine finely diced with the rough-chopped to create a salad with various textures.