Tabouli Lebanese Bulghur Parsley And Mint Salad Recipes

TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)

Steps:

• This recipe is a breeze if you have a food processor, a little more work if you don't.
• If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
• Repeat with green onions, and add it bowl.
• Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
• If you are making this for company, you might want to chop everything by hand.
• It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
• Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
• Drain and squeeze as dry as possible, and combine with vegetables.
• Drizzle with lemon juice and olive oil.
• Add salt and pepper to taste, and toss thoroughly.
• You can be quite generous with the pepper.
• Refrigerate for about an hour, taste, and adjust salt and pepper.
• In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.

TABBOULEH (LEBANESE PARSLEY AND LEMON SALAD)

Steps:

• Wash the bulgur wheat in a colander. In a medium bowl, soak the bulgur in very hot water for 15 minutes. Drain very well in a colander and then squeeze the bulgur wheat by hand to get rid of any excess water. Put aside.
• Chop the parsley very fine. Put in a bowl.
• Chop the mint very fine and put it in the bowl mixing it with the parsley to prevent the chopped mint from turning to black.
• Chop the tomatoes into small cubes and pour them with their juice on the parsley-mint mix.
• Mince the onion very fine. Season with pepper and salt. Leave it for 30 seconds then squeeze the chopped onion by hand to get rid of its water. Put over the tomato mixture.
• Add the bulgur and season with salt.
• Now add the lemon juice and olive oil and mix.
• Usually, tabbouleh is tasted before being served to see whether it needs more salt or lemon based on personal preferences.
• For best results, cover the tabbouleh and refrigerate for 30 minutes before serving. Transfer to a serving platter.

TABBOULEH

Steps:

• When I make this, I find that I can reduce the salt, lemon juice, and oil quite a bit, but I've posted the original ingredients list above for you to modify as desired.
• Wash chopped mint and parsley and then drain well.
• Wash the bulgur several times and drain.
• Soak the washed bulgur in the chopped tomatoes for about 20 minutes.
• Rub the chopped onion with salt.
• Mix all the ingredients in a bowl. Add olive oil and lemon juice and toss the mixture well.
• Serve with crisp lettuce leaves or fresh cabbage leaves, for scooping up the salad.

TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)

Steps:

• Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
• Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
• Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
• Place over the cool bourghul and mix well.
• Serve.
• Refrigerate any left overs for about 2-3 days.