04-06-2008, 10:22 AM
In the Middle East, Tabbouleh is believed to be the epitome of all salads. It is different from the salads familiar to the Western palate, and more difficult to prepare since it's main ingredients are very finely chopped. It may be utilized as an appetizer or a side dish with the entrée.
This salad is low fat, healthy and quite delicious. It has a 'light' flavor and will not make you feel like you gorged yourself if you eat too much!
When I was a child, it was a big deal for the women of the family to go out back in the yard and pick tender young grape leaves off the grape vine for this dish. You use the leaves as the 'fork' or 'spoon' to scoop up the salad and eat it. If you don't have a grape vine handy, Romaine lettuce or celery will do.
Burghul is a cracked wheat. You can buy it in the Goya section of the supermarket in the USA. It is labeled as
BULGAR WHEAT and comes in a plastic bag where they keep the beans.
If you have a Middle Eastern market near you, by all means, go there! They keep the better bulgar as it is ground finer.
And you thought parsley was for garnish!
Tabbouleh
Ingredients:
3/4 cup burghul
2 medium ripe but firm tomatoes, diced finely
1 cup finely chopped fresh scallions
2 large bunches of parsley, stems removed and leaves finely chopped
1 clove garlic, crushed
2 tablespoons finely chopped fresh mint leaves
1/4 cup extra virgin olive oil
1/4 cup (more or less to taste) lemon juice
about a dozen romaine lettuce leaves, or grape leaves, washed
salt and pepper to taste
Place the burghul in a bowl and cover with water. Let stand for 15 minutes. Drain, pressing well, in a strainer, then place in a mixing bowl.
Add the remaining ingredients except the lettuce leaves; mix thoroughly.
Line a salad bowl with the leaves, place the tabbouleh on top and serve.
note: this salad keeps very well, and any left over may be used the next day, as it does not become soggy or lose its taste.
6/20/10 - I finally remembered to take a picture of this gorgeous salad!
Click for full size:
This salad is low fat, healthy and quite delicious. It has a 'light' flavor and will not make you feel like you gorged yourself if you eat too much!
When I was a child, it was a big deal for the women of the family to go out back in the yard and pick tender young grape leaves off the grape vine for this dish. You use the leaves as the 'fork' or 'spoon' to scoop up the salad and eat it. If you don't have a grape vine handy, Romaine lettuce or celery will do.
Burghul is a cracked wheat. You can buy it in the Goya section of the supermarket in the USA. It is labeled as
BULGAR WHEAT and comes in a plastic bag where they keep the beans.
If you have a Middle Eastern market near you, by all means, go there! They keep the better bulgar as it is ground finer.
And you thought parsley was for garnish!
Tabbouleh
Ingredients:
3/4 cup burghul
2 medium ripe but firm tomatoes, diced finely
1 cup finely chopped fresh scallions
2 large bunches of parsley, stems removed and leaves finely chopped
1 clove garlic, crushed
2 tablespoons finely chopped fresh mint leaves
1/4 cup extra virgin olive oil
1/4 cup (more or less to taste) lemon juice
about a dozen romaine lettuce leaves, or grape leaves, washed
salt and pepper to taste
Place the burghul in a bowl and cover with water. Let stand for 15 minutes. Drain, pressing well, in a strainer, then place in a mixing bowl.
Add the remaining ingredients except the lettuce leaves; mix thoroughly.
Line a salad bowl with the leaves, place the tabbouleh on top and serve.
note: this salad keeps very well, and any left over may be used the next day, as it does not become soggy or lose its taste.
6/20/10 - I finally remembered to take a picture of this gorgeous salad!
Click for full size:
![[Image: PancakeBunny.jpg]](http://www.twitchinkitten.com/myphotos/PancakeBunny.jpg)
I have no idea what you're talking about so here's a bunny with a pancake on it's head