Tabbouleh
When I was a child, I loved listening to elderly people talking about their lives, experiences, comparing their past with the actual present. To me it was a lively talking book – perhaps this is how the audio books started. I never got bored because I was learning from them through their stories. They were giving me an opportunity to see the world from another time, another perspective. That was better than any library in the world!
Things never changed as I grew up and became an adult. Meeting new people with different backgrounds was always interesting. Through the places I lived, I’ve met so many captivating individuals from all around the world who shared a part of themselves. By talking about their lifestyles, customs and so on, one common thing they all had was to make sure I tasted their food. I haven’t met anyone who wasn’t eager to share the dishes they grew up with me. That is when I realized that food was one of the most important factors in anyone’s life.
While living in Toronto, I met a man who was originally from Lebanon. We became good friends and like the other great people I’ve met throughout my life, he shared some of the food he grew up with, with me. This is how I discovered Levantine cuisine. These flavorful Middle-East dishes were deliciously different from any other cuisine. Richard, my Lebanese friend, showed me how to cook many of his favorite recipes such as Falafel, Tabbouleh, Baba Ghanoush, Kofta, Labneh, Ma’amoul Cookies, Tahini Paste that I use for the making of my Creamy Tahini Sauce, Hummus, and many more! He eventually met a lady and we drifted apart… that’s life!
Since then I’ve been making many flavorful Levantine dishes. As I never really wrote any recipes down before Club Foody, I realized that I should have. After a few mistakes here and there, I was finally able to make a few of the dishes I learned from Richard with, I’m sure, a slight change to them. My version of Tabbouleh might be different from Richard’s but nonetheless, it’s very tasty!
This incredible Tabbouleh recipe is perfect for vegetarians and vegans because the dish consists of parsley, bulgur, mint, tomatoes, onions, and seasoned with lemon juice and oil. Not only flavorful but also healthy, this dish is perfect to serve as a side dish along with any protein. I like to treat it as a salad although I’m not too sure if it is in the culinary world. Salad or not, this is an amazing recipe you will want to keep around…
Bon Appétit!
Here are more vegetarian and vegan recipes for you to try…
– Green Beans with chili-Orange Oil
– Energy Berry Bites
– Vegetable Medley
– Homemade Apple Sauce
– Red Velvet Boost
– Roasted Red Pepper Hummus
and for even more salad and dressing recipes, click on this link… Recipe Category • Salads & Dressings
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Tabbouleh
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Ingredients
- 1 cup boiling water
- 1/2 tsp. course Himalayan sea salt
- 1 cup fine bulgur
- 3 cups fresh parsley (flat or curly leaf), chopped tips & tricks
- 1/3 cup fresh mint leaves, chopped tips & tricks
- 4 large green onions, finely chopped
- 3 large Roma tomatoes, seeded and finely diced tips & tricks
- 1/2 large English cucumber, finely diced *optional
- zest of 1 lemon
- 6 tbsp. freshly squeezed lemon juice, or to taste tips & tricks
- 1/2 cup extra virgin olive oil, or to taste tips & tricks
- 1 pinch ground Himalayan sea salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Directions
- In a measuring cup, combine sea salt with boiling water.
- In a medium bowl, combine bulgur with salted water; soak for 30 minutes.
- In a large bowl, combine bulgur, parsley, mint, tomatoes and green onions. Stir well before adding cucumber; quickly stir.
- Pour in half the lemon juice and half the olive oil; stir.
- Add lemon zest, freshly ground black pepper, salt, and the remaining lemon juice and oil; stir until well combined.
- Transfer to the fridge and chill for at least 3 hours.
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