Tabouli or Taboulleh

Tabouli - The Middle Eastern Salad

A long time back my grandma told me, " people might be now separated by languages, countries and religion, but somewhere they are always same, you'll find similar food habits in people who are not connected by boundaries". How correct she was. This salad is one of the most popular dish in almost all Middle Eastern Countries, be it Africa, Europe or Asia and surprisingly the same salad is very popular in Brazil, where it is known as Tipili.

Preparation time : 40 - 50 minutes
Difficulty             : Very Easy
Serves                 :  2 - 4

Ingredients :

• 3/4 cup Bulgar/ Broken Wheat/ Dalia
• 3 cups Water
• 2 bunches Flat-leafed parsley, chopped finely
• 2 Tomatoes, seeded and chopped
• 4 to 6 Scallions/ small Onions/Green Onions, finely chopped
• 1/2 cup Lemon juice
• Salt to taste
• Pepper to taste
• 1/2 cup Olive oil 

 

Method :

1) Place the Bulgar in a large bowl and add the water. Set aside to soak for 20 to 30 minutes, then drain.

 

2) Place the soaked Bulgar in a clean rag and squeeze out any excess moisture. Return the Bulgar to the bowl.

 

3) Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15 to 20 minutes to allow flavors to mingle.

 

4) Adjust seasoning and stir in the olive oil. Serve chilled or at room temperature.

 

Tabouli Variations:

 

• In the Middle East, tabouli is often served with whole Romaine lettuce leaves. A bit of the tabouli is spooned into a leave and then popped into the diner's mouth.
 
• Substitute 1 bunch of finely chopped mint for one of the bunches of parsley.
 
• One half of a regular onion, minced, can be substituted for the scallions.
 
• Other possible additions: chopped dill, 1/2 teaspoon ground allspice.