randomstring

Lear / Ritter family wiki

User Tools

Site Tools


recipes:salads:ahmads_tabouleh

Ahmad's Tabouleh

Tabouleh is usually made as part of a mazza table (table with various appetizers). The word tabouleh derives from the Arabic word to season or to spice, the mix known as tabil or tawabil (“tah WAH bil”). The Syrians and Lebanese are masters of tabouleh who prefer as I do tabouleh in which most of the salad is composed of fresh parsley, fresh mint, tomatoes, scallions or onions, aleppo pepper, fresh lemon juice and extra virgin olive oil, and not overwhelmed by the burgoul (bulgar). It is properly eaten by scooping up small amounts with tiny leaves of romaine lettuce or cabbage leaves, not with bread.

Ingredients

  • 2 bunches of parsley, washed and dried
  • 1 bunch of mint, washed and dried
  • 1 medium onion, diced / 1 Costco onion
  • 1 large ripe tomato, diced / 10 small tomatoes or 2 large tomatoes
  • 1 small cucumber, peeled and minced (stripe and cross-chop) / 1 English cuke
  • 1/2 cup fine bulgar (called -1) / 2 cups
  • 1/2 tsp aleppo pepper / 1 tsp
  • 1/2 tsp salt / 1 tsp
  • juice of 1-2 lemons / 1 cup
  • 6 Tbs olive oil (equal amount to the lemon juice) / .75 - 1 cup
  • small romaine or cabbage leaves for serving

Method

  1. Chop the parsley and mint finely and put in a mixing bowl.
  2. Soak the bulgar in hot water for about 3 minutes until it's al dente. Squeeze out the water and add it to the herbs. Cooking it isn't recommended, as it should have some tooth to it.
  3. Add the tomatoes, cucumber, onions, salt, and aleppo.

At this point, you can hold this overnight or bring to work.

  1. Just before eating, dress with the olive oil and lemon juice and toss thoroughly. The tabouleh should be shiny, with bulgar scattered like stars rather than being the main part of the dish.
  2. Serve with small romaine leaves or cabbage for scooping, or core a head of cabbage and open the leaves, scattering the tabouleh inside for presentation.

Data

tags: vegetarian, vegan, pareve, Syrian, low-carb if made without bulgar

source: Ahmad Yasin, Yasin Culinary, cooking class 9/4/11

recipes/salads/ahmads_tabouleh.txt · Last modified: 2023/05/13 22:36 by admin

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki