Tabbouleh Salad

2 Aug
In the second of her guest posts, Aylam, Greta and Jenn makes tabbouleh (Arabic: تبولة‎; also tabouleh or tab(b)ouli), a Lebanese salad popular all over the Middle East (and the world!).   This recipe is one that Aylam was thrilled to learn for home making, for like the Baba Ganoush it is fantastically simple to make and is actually her favorite salad in the world. She used to ask for Tabbouleh salads every time his family took her to a Lebanese restaurant as a child. Sometimes the certain restaurant wouldn’t have it, or would serve a very small pricey portion and that, as you can imagine would be very disappointing for her. But then again its so simple to make – LOTS OF IT!
Parslied Greta

Parslied Greta

Ingredients: 2 heads of Parsley (chopped extra fine), Handful of mint leaves (chopped fine), 1 tomato (chopped fine), 1 cucumber (chopped fine), half an onion (chopped fine), juice from 1-2 lemons (depending on how sour you want it), half a cup of Bulgar wheat, 1 tbsp olive oil, 1 tsp of salt

 Jenn takes the two heads of Parsley and bravely chopped them as fine as she could. The finer they would be the better the salad (a food processor is also possible to use, but we didn’t). Afterwards she chopped half a cucumber and one tomato (again, the finer the better), while Aylam heat the kettle and put the half cup of bulgar wheat in a small bowl. She adds one table spoon of olive oil and half a teaspoon of salt to the Burgul and pours the hot water over it. He then mixes the ingredients up a bit and covers the bowl with a plate to let the bulgar wheat soften. There is now only the mint leaves to chop and mix all the ingredients together, including the lemon juice. She makes sure that the bulgar wheat is relatively dry and cool before adding it into the rest. The Tabbouleh salad is prepared and should be served cold. It is an amazing addition to any springy meal!

Check out our other recipes here, and subscribe for email updates on the right and add us on twitter @nakedvegancooks

Tabouleh

Tabouleh

5 Responses to “Tabbouleh Salad”

  1. Robert (via reddit) August 4, 2011 at 12:34 am #

    Hi! Love tabbouleh. About the cucumber: do you mince the entire half-cucumber or do you remove the center/seeds first?

    Nice site; thanks for the recipes. Think I’ll try this soon since it’s HOT these days and tabbouleh is especially fine in hot weather.

    • radicalrabbit August 4, 2011 at 8:58 am #

      Thanks 🙂
      We minced the entire thing, a lot smaller than what you see in the picture. I know other tabbouleh recipes call for deseeding, so I guess its just a matter of personal taste. We think its fine with the seeds.

    • rosebutch August 10, 2011 at 7:56 am #

      you could remove the center and seeds if you don’t like it to be too soggy. It’s not really important, though, because the parsley takes up most of the mass of the salad and its not very moist. 🙂
      ENJOY!
      A-lam

Trackbacks/Pingbacks

  1. What’s Cookin? Naked Vegan Cooking « boogiemanjournal - August 4, 2011

    […] What’s Cookin? Naked Vegan Cooking Amplify’d from nakedvegancooking.com […]

  2. Veg Thai-style Green Curry with Coriander Relish « Naked Vegan Cooking - June 5, 2012

    […] the event we served Thai-style Green Curry with rice, Tabbouleh Salad, an Coriander Relish and skipped breads and other salady […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: