Tabouleh

Tabouleh

Tabbouli, tabbouleh

By
From
Encyclopedia of Food and Cookery
Serves
6

One of the most popular dishes from the Middle East, and Lebanon in particular. Burghul (cracked wheat), on which the salad is based, gives a delicious nutty flavour that appeals to most people. Plenty of fresh mint and parsley is mixed through the burghul and lemon juice imparts a refreshing tang. Serve tabouleh with flat pita bread as part of an hors d’oeuvre tray or traditional mezze of the Middle East, or use as an accompaniment to grilled or barbecued lamb or chicken.

Burghul is available from most delicatessens, health food shops and good supermarkets. It is always soaked in cold water for about 2 hours before use, to soften and swell the grains.

Ingredients

Quantity Ingredient
175g burghul
2 large tomatoes, peeled and chopped
3 tablespoons spring onions, finely chopped
freshly ground black pepper
60-90g fresh parsley, finely chopped
25g fresh mint, finely chopped
3-4 tablespoons olive oil
3-4 tablespoons lemon juice
lettuce leaves, to serve (optional)
salt

Method

  1. Soak burghul in enough cold water to cover for about 2 hours. Drain, squeeze out as much water as you can (use your hands to do this) and spread onto a clean dish towel or paper towels to dry. Put burghul in a bowl.
  2. Add tomatoes and spring onions to the burghul and season with salt and pepper. Add parsley, mint, oil and lemon juice and mix well. Adjust seasoning – the salad should taste fresh and lemony. Serve on lettuce leaves on a flat platter or piled in a bowl.

Variation

  • Tabouleh-stuffed tomatoes: Make tabouleh, omitting the tomatoes. Remove tops from 6 tomatoes and scoop out the flesh, leaving the shell. Sprinkle tomatoes with salt, turn upside-down and leave to drain for about 30 minutes. Then dry with paper towels. Mix the chopped tomato flesh with the tabouleh and use this to fill the centres of tomatoes. Arrange on a platter with any leftover tabouleh spooned down centre.
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