Delicious Arabic Salads
Tabbouleh, the national dish of Lebanon, is a delectable salad made of bulgur (fine cracked wheat), tomato, spices, mint and lots and lots of chopped parsley.
The mix of green, white and red is reminiscent of Lebanon and is a pleasure for the eyes. Lebanese take pride in this dish and has dedicated an entire festival on it honour.
Indeed, the flavours of tabbouleh remain unmatched. The generous amount to parsley and mint adds a cool, refreshing touch to the salad while the tomato and lemon gives it a tangy kick. Though modern versions of this salad contain garlic, cucumber and red peppers and replace bulgur with couscous.
But steer clear of them while preparing your share of tabbouleh to preserve its true flavours. The middle easterns serve tabbouleh a part of meze platter to freshen up their breath after garlicky foods but it can also make a delicious filling within pita breads and an ideal accompaniment for cooked meat.
Tabbouleh has travelled a long way, from its birthplace in the mountains of Lebanon and Syria through other Middle Eastern countries and finally made its grand entry in the western world. It didn’t took tabbouleh long to steal the hearts of westerners and now tops the chart of popular ethnic foods in America. However, tabbouleh served in American restaurants lack in authenticity. The following recipe will present you with the genuine taste of tabbouleh. So toss in its ingredients and enjoy the refreshing salad!
• 4 cups of parsley leaves, rinsed and finely chopped
• 1 cup mint leaves, rinsed and finely chopped
• ¼ cup bulgur
• 1/3 cup olive oil
• 5 tomatoes, chopped
• 1 small onion, finely chopped
• 1/3 tsp Lebanese 7 spice powder
• ½ cup lemon juice
• Salt to taste
• Pat the chopped leaves and other vegetables with a paper towel to get rid of any moisture.
• Throw them in a large bowl and let it cool in the fridge.
• When you are about to prepare the salad, take the bowl out of the fridge and add bulgur, olive oil, lemon juice and a dash of salt.
• Toss them well with a fork but don’t overdo it in order to prevent it from becoming soggy.
• Spoon it into a lettuce leaf and serve immediately.