Tabbouleh – Traditional Levantine Salad –Tabbouleh Recipe & Preparation
Tabbouleh is one of the most famous salads of the Eastern Mediterranean, and from there it spread to the rest of the world.
Its origins go back to ancient times—specifically to the Chaldeans of Mesopotamia in the 3rd millennium BC. The word Tabbouleh comes from the Arabic verb tabbala (to season or to mix), reflecting the idea of mixing finely chopped vegetables together.
This dish was later carried to the Mediterranean, especially Lebanon, during the Assyrian expansions. Over time, it became a traditional and symbolic dish of Lebanese cuisine. The use of bulgur was introduced during the Mamluk era, adding more substance and nutrition.
Tabbouleh even entered the Guinness World Records when 300 Lebanese chefs prepared the world’s largest bowl of it in Beirut, with the salad spread across a platter five meters in diameter.
Nutritionally, tabbouleh is light and refreshing: every serving contains about 199 calories, 14 g fat, 2 g saturated fat, 18 g carbohydrates, and 2 g protein.
Ingredients (Serves 4)
-
3 bunches parsley, finely chopped
-
5 tomatoes, finely diced
-
4 green onions, finely chopped
-
¼ cup fresh mint leaves, finely chopped
-
½ cup soaked bulgur
-
4 lemons, juiced
-
1 small cup olive oil (more to taste)
-
Salt to taste
-
Pepper to taste
Preparation
-
Wash and soak the bulgur. Squeeze the lemons and mix the juice with the bulgur, letting it absorb the flavor.
-
Finely chop the parsley until very small, then combine with chopped mint. Place in a strainer to remove excess water.
-
Dice the tomatoes and green onions finely.
-
Mix the parsley, mint, tomatoes, and onions in a large bowl. Add the soaked bulgur and lemon juice. Toss together gently.
-
Season with salt and pepper to taste. Drizzle with olive oil and mix again until everything is well combined.
-
Serve in a large bowl, garnished with lettuce leaves and lemon slices.
Comments
Post a Comment