Cookbook:Tabbouleh I

Cookbook | Ingredients | Recipes

This tabbouleh is great as a salad, or as a meal in itself. Eat it with lots of falafel!

Variant I

Ingredients

For about 8 servings:

• 1 cup (240 ml) bulgur wheat (medium grind)
• ½ cup (120 ml) olive oil
• ½ cup (120 ml) lemon juice
• 1 Tbsp salt
• Ground black pepper
• 1 bunch parsley (Italian or curly)
• ½ green bell pepper (optional)
• ½ red bell pepper (optional)
• Sliced ripe olives (optional)
• 1 dash of ground nutmeg (optional)
• 2–3 ripe tomatoes (optionally peeled)

Procedure

1. Cover the wheat in boiling water and let stand for five minutes; drain.
2. Add lemon juice, oil, salt and pepper.
3. Stir; refrigerate while the rest of the vegetables are being chopped.
4. Core and finely chop the bell peppers.
5. Remove the larger stems from the parsley and finely chop.
6. Drop the tomatoes in boiling water for 20 seconds, then run under cold water, and the skins peel off easily.
7. Quarter the tomatoes and discard seeds.
8. Chop finely.
9. Mix all vegetables along with olives and nutmeg into the wheat.
10. Refrigerate at least four hours.

Variant II

Ingredients

• 1 cup (240 ml) bulgur wheat
• 2 cups (480 ml) fresh parsley, chopped
• 1 large tomato, diced
• 1 cup (240 ml) green onions, chopped
• ⅓ cup (80 ml) extra virgin olive oil
• ½ cup (120 ml) fresh lemon juice
• 1 pinch of salt

Procedure

1. Boil 2–3 cups of water
2. Once water comes to a boil, add bulgur wheat and remove from heat.
3. Let cool.
4. Finely chop the parsley.
5. Dice the tomato, discarding seeds.
6. Chop the onions.
7. Drain the bulgur wheat
8. Mix everything together.
9. Refrigerate.

Variant III

Ingredients

• 1 cup (240 ml) bulgur wheat (#2, medium grind)
• 1 cup (240 ml) fresh parsley, chopped
• ½ cup (120 ml) fresh mint, chopped (do not use dried mint)
• 1 large tomato, peeled, seeded, and diced
• 1 cup (240 ml) green onions, chopped
• 1 medium onion, grated
• scant ½ cup (100 ml) extra virgin olive oil
• ½ cup (120 ml) fresh lemon juice
• 1 pinch of salt
• Fresh-ground black pepper

Procedure

1. Soak bulgur in water for 15 minutes. Drain and squeeze out as much water as possible.
2. Peel, seed, and dice the tomato. Chop the green onions, the white portion finely, the tops around medium. Grate the onion on the large side of a box grater. Finely chop the parsley and mint.
3. Mix the bulgur, tomato, green onions, grated onion, parsley, and mint in a large bowl. Whisk the olive oil and lemon juice together and pour over the salad. Season to taste with salt and pepper.
4. Refrigerate for an hour or so to allow the flavors to meld.