Tabbouleh

Before we get into the history/origin of tabbouleh, what is tabbouleh? Tabbouleh is a Middle Eastern dish made up of bulgur wheat, finely chopped herbs, and spices. You can serve it as an appetizer, a salad (makes a great lunch), or part of mezze, which is the Middle Eastern version of tapas.  

This dish is especially popular in vegetarian and vegan cuisines. This refreshing summer treat goes well with any dish! 

The salad originated in the mountains of Lebanon and Syria and was an essential part of people’s diets in the Middle Ages. While mocked at first for its lack of meat, people quickly adopted it because of the incredible taste and health benefits. Variants throughout the Levant include the Turkish kisir and Armenian eetch.

Today, tabbouleh is an indivisible part of Lebanese identity. It’s in every household and on the table at every feast. The recipe has also spread throughout the world, especially as more and more people incorporate it in their vegetarian and vegan diets. 

Fun fact: in 2009, a team of 350 people worked for over 10 hours to create the world’s largest bowl of tabbouleh, weighing a staggering 4,324 kilograms (9,532 lb 12 oz) – and making it into the Guinness World Records.

This all started for us in middle school. My son wanted to make a How To video and chose to show people how to make Mediterranean Steak and Tabbouleh. Pretty adventurous for a thirteen year old. And off we went. I like using the heirloom cherry tomatoes. It might mean a little more work but the flavor and color I think are well worth the few more minutes. Long story short he won first place and had the mouths of the judges watering and stomachs growling with hunger. 

I will make this the day before for a quick and easy lunch, my husband and son will devorus it. Add some naan bread with hummus and you have yourself a satisfying lunch. Go ahead and give it a try. Who knows you might yourself with a new favorite salad. 

Tabbouleh

Place the bulgur in a bowl, and cover with warm water by 1/2 inch. Soak for 20 minutes or until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl.

 Add the garlic, lemon zest and juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.

Add the olive oil, toss together, taste and adjust seasonings.

Tabbouleh

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Ingredients

• ¼ cup fine bulgur wheat
• 1 small garlic clove, minced
• Zest and Juice of 2 large lemons, to taste
• 3 cups chopped fresh curly-leaf parsley
• ¼ cup chopped fresh mint
• ½ pound ripe tomatoes, very finely chopped
• 1 bunch scallions, finely chopped
• Salt, preferably kosher salt, to taste
• ¼ cup extra virgin olive oil

Instructions

1. Place the bulgur in a bowl, and cover with warm water by 1/2 inch. Soak for 20 minutes or until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl.
2.  Add the garlic, lemon zest and juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
3. Add the olive oil, toss together, taste and adjust seasonings.

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