TABOULE / Tabbouleh
7 September 2009
Taboule (tabbouleh, tabouli ) – is an easy recipe for when you don’t feel like cooking! Or when you don’t have time to cook, or when you have a big group coming over, or if, like my brother, you don’t have an oven! There does not seem to be one single recipe for tabbouleh, but several variations on a theme: Moroccan, Armenian, Turkish, Syrian and Lebanese. The basic dish is a salad of herbs to which you add tomatoes, onions and bulgar wheat (cracked wheat). Traditionally it is eaten as part of a mezze, a selection of small dishes, using a lettuce leaf.
I prefer this salad when it has a 50:50 balance of herbs (mint /parsley) to bulgar, but what is great is that you can personalise the dish to your taste. Another reason I was attracted to this salad is that it is budget conscious and in these times that can be nothing but a good thing!
RECIPE – SWEET PEA Blog
- 80 grams bulgar wheat (cracked wheat)
- 2 shallots + 1 teaspoon oil for cooking (alternative*)
- 3 tomatoes
- 1 bouquet of flat parsley
- 3 tablespoons chopped fresh mint
- 4 tablespoons olive oil
- juice of one lemon
- salt & pepper
- sprinkle of cumin (optional)
*chopped fresh spring onions
(Photos: Bulgar wheat, fresh mint, flat parsley, shallots)
- First prepare the bulgar wheat. Place in a bowl, cover with cold water and leave in the fridge for an hour.
- Next prepare the onions. Finely chop, and cook in oil until just soft. Alternatively, if you prefer spring onions, finely chop them and set aside.
- Finely chop the tomatoes, parsley and mint.
- In a serving bowl mix the olive oil, lemon juice, salt and pepper, cumin is optional.
- Add the bulgar, onions, tomatoes, parsley & mint and mix well.