Lebanese Style Tabouli Recipes

LEBANESE STYLE TABOULI

Lebanese Style Tabouli image

My family thinks that Emily's Lebanese Deli in Minneapolis has the best tabouli. I found this recipe on a blog by MoiFrey (http://diningchezmoi.blogspot.com/2006/08/my-favorite-tabouli-tabouli-is.html) She worked on it for years and claimed to be like Emily's - it's a winner! I use my own method of draining and fluffing the bulgar and the results seem to be just fine. (See blog for original method.)

Provided by Linky

Categories Grains

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup Bulgar wheat, dry
2 -3 cups cold water
1 1/2 teaspoons salt
1/4 cup fresh lemon or 1/4 cup lime juice
1 teaspoon fresh garlic, crushed
1/2 teaspoon dried mint
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 cup olive oil
fresh black pepper
1 cup parsley, freshly chopped and packed
1/2 cup scallion, chopped (include the greens)
2 medium tomatoes, diced

Steps:

Prepare the bulgur by soaking it for 2-3 hours in cold water.
When it reaches the "al dente" stage, drain it thoroughly in a fine-mesh strainer. While preparing the other ingredients, let the damp wheat sit for another hour, stirring and tossing it from time to time, to fluff it and dry it.
Add the lemon juice, garlic, oil, mint and seasonings and mix thoroughly.
Add the chopped parsley and onions and toss everything together.
Just before serving, add the chopped tomatoes. Correct the seasonings.

Nutrition Facts : Calories 60.2, Fat 3.6, SaturatedFat 0.5, Sodium 446.1, Carbohydrate 6.7, Fiber 1.9, Sugar 1.1, Protein 1.4

AUTHENTIC LEBANESE TABBOULEH RECIPE

Authentic Lebanese Tabbouleh Recipe image

This is "the" Tabbouleh recipe that mom is famous for. Fresh, lemony, juicy, and did I say fresh? We hope you like it.

Provided by Edgard

Categories Salad Side

Time 30m

Number Of Ingredients 10

Ingredients

4 bunches Italian Parsley (chopped finely, let dry)
1 bunch fresh green mint (chopped finely, let dry)
1 Persian cucumber (chopped finely)
4 tomatoes (medium. chopped finely, drained)
1 white onion ( chopped finely, drained from juice)
1/4 cup Bulgur (or Bulgur, fine cracked wheat #1)
1/3 cup olive oil
1/2 cup lemon juice (freshly squeezed)
1/2 teaspoon salt
1/3 teaspoon 7 Spices (Lebanese or Arabic 7-Spices)

Steps:

Rinse all vegetables and let dry on a paper towel, especially the parsley and mint.
Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture.
Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry.
Finely chop tomatoes into small cubes 1/3in then place in strainer to get rid of the excess juice.
Finely chop onions, drain then mix with the 7-spices, set aside.
Finely chop the cucumber
Soak the bulgur in half of the lemon juice with a bit of salt.
Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed.
Serve as a side salad along with some lettuce leaves.

Nutrition Facts : ServingSize 3 Tablespoons, Calories 252 kcal, Carbohydrate 20 g, Protein 4 g, Fat 19 g, SaturatedFat 3 g, Sodium 332 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 15 g

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