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The How-to Guide: Lebanese Tabbouleh

Tabbouleh has been a main staple in the Middle Eastern and Mediterranean diets for thousands and thousands of years. It has gained so much popularity in the US more recently, and some folks are taking liberties with their recipes to suit the American palate.
However, the traditional recipe calls for salad-like ingredients with just a small palm-full of burghul (bulgur) for a nutty heartiness that’s sure to please even picky palates.
There are slight variations among the countries in the Levant region of the Middle East (Palestine, Lebanon, Syria, Jordan), but generally, this side stays true to the original recipe.
It is incredibly simple to make and will last in the refrigerator for 3-5 days. But, seriously, what are the chances you’ll have Tabbouleh in your refrigerator that long anyway?!
If you feel encouraged to try making it yourself, keep in mind that ingredients should added in specific order before tossing. This is to preserve freshness and color.
 
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Lebanese Tabbouleh
This salad can be a meal all on it's own. It's packed with protein, has a hearty nuttiness in the Burghul (Bulgar), and is so light and refreshing you'll wish you had doubled the recipe!
Course Side Dish
Cuisine Middle Eastern
Prep Time 20 minutes
Cook Time 0
Passive Time 30-60 minutes
Servings
People
Ingredients
Course Side Dish
Cuisine Middle Eastern
Prep Time 20 minutes
Cook Time 0
Passive Time 30-60 minutes
Servings
People
Ingredients
Instructions
  1. 1. Rinse the Burghul, drain, then squeeze the excess water out. Place the Burgle in a large mixing bowl and add fresh squeezed Lemon juice. Let sit for half- to one hour. Place Tomato over lemon-soaked Burghul. 2. Add the seasonings to the Onions and mix thoroughly. Layer Parsley, topped with seasoned Onions, Green Onions, and Olive Oil. 3. Toss gently with a spoon and fork and serve immediately for optimal flavor and freshness. The longer the salad sits in refrigerator, the more it will produce juices (mostly from the tomatoes) and become soggy. The Onions will also take on a very pungent smell and taste. That's not to say that the salad still cannot be enjoyed in this state, but it's best to serve and eat while it's still fresh.
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Should you decide to try it, please share your thoughts, experience and even pictures with the rest of us on Sublimation Coaching’s Facebook page! I’d love to see your results!

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