A staple of Middle Eastern cooking, tabouli – also known as tabbouleh – is a salad traditionally made from bulgur or cracked wheat that is first soaked, then mixed with finely chopped herbs and vegetables, olive oil and lemon juice. Parsley, mint, tomatoes and green onions are the most common additions, but the basic technique is flexible enough to allow experimentation with any seasonings or produce you prefer or that you have on hand. Just be sure to allow enough time for the bulgur or wheat to soak. Start at least 50 minutes before you plan to serve the salad.
Things You'll Need
- Two large bowls
- Fine mesh sieve
- Sharp knife
- Fresh parsley and mint, minced
- Onion, red or white or scallions, chopped
- Olive oil
- Lemon juice
- Small bowl
- Seasonings, such as salt, pepper, allspice, cinnamon, ground cloves, ginger or cinnamon
Put the bulgur into a bowl. Pour in enough water to cover. Allow to soak for about 20 minutes.
Drain the bulgur in a fine-mesh sieve. Return to the bowl.
Core, seed and chop tomatoes, using 2 cups of chopped tomatoes for every 1/2 cup of dry bulgur. Place into a separate large bowl.
Mix minced parsley and mint leaves into the tomatoes. Add at least one part mint to two parts parsley, though feel free to adjust the proportions as you see fit.
Stir in minced red or white onion, chopped scallions or a combination. Use 1/4 cup for every 1/2 cup of dried bulgur.
Whisk olive oil and freshly squeezed lemon juice in a small bowl. Use 1/2 cup olive oil and 4 tablespoons of lemon juice for every 1/2 cup of dried bulgur.
Add the tomatoes, parsley, mint, onion, olive oil and lemon juice to the bulgur. Mix well.
Taste. Season with salt, pepper or other herbs and spices such as allspice, ground cloves, ginger or cinnamon, if desired.
Serve immediately or refrigerate and serve within several hours.
- TimesDispatch.com: Tabouli - Or Is It Tabbouleh? - Always a Big Hit at Lebanese Food Festival
- How to Cook Everything: Simple Recipes for Great Food; Mark Bittman
- The Kitchn: How to Make Tabbouleh Salad with Bulgur, Quinoa or Cracked Wheat