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Tabbouleh is a Lebanese salad dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice. In Lebanon, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves. In Iraq, the dish is considered native to Mosul, whose cuisine is tightly linked to that of Syria. Here’s Naheed’s take on it: Parsley is available in very small quantities and more as a garnish than a spice at most 5 star restaurants. however, the Arabs eat a lot of parsley and tabbouleh is basically a parsley salad with burghul [cracked/broken wheat]. So you know where the inspiration comes from. For this dish, I’ve chopped a lot of parsley, colored it with cherry tomatoes and added a few chopped baby corns to obscure its origins. For the dressing, put some chopped garlic in two tbsp of olive oil, with freshly ground black pepper, put into a microwave at high power for 30 seconds. Add a dash of salt and then toss.
- Sid
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Looks good, but it’s too cold for salad here! I grow parsley, the large flat leaf Italian kind, it’s really flavourful.
hey try this tabbouleh
Ingredients
* 1 cup Quinoa cooked in water and veg stock
* 4 cloves Garlic crushed
* 1 handful Fresh Basil chopped
* 1 handful Fresh Coriander chopped
* 1 handful Fresh Parsley chopped
* 3 Tomatoes chopped finely
* 2 desertspoons olive oil
* 3 desertspoons White vinegar
* 1 Cracked black pepper
* 1 lemon juice
Instructions
Mix cooled quinoa, garlic, herbs and tomatoes. mix well.
add oil, vinegar, pepper and lemon juice. mix well.
Serve immediately or refridgerate for 12 hours to let all flavours truly come out.
Hi Sid,
Haven’t tried the recipe, but used your list of ingredients to make tabbouleh. Yum! I haven’t used allspice and cinnamon before and they taste great in it.
Thanks for the info,
Pip
@Pip: Glad you liked it!