Recipes from Foods of the World, Tabbouleh Salad Recipe

Greek Recipes, Tabouleh Salad, Bulgur Wheat Salad

Home

How to Grow Green Beans

Varieties of Green Beans

Green Bean Seeds

Canning Green Beans

Freezing Green Beans

Green Bean Recipes

Christmas Dinner & Brunch Menus & Recipes

Cooking Spices

Easy Recipes for BBQ and Cookout

Easy Recipes

Food & Cooking Tips

Holiday Recipes

Indian Recipes

Mediterranean & Middle Eastern Recipes

Moroccan Recipes

Persian Recipes

Thanksgiving Dinner Menu & Recipes

Turkey Cooking Time & Turkey Tips

Valentine's Day & Romantic Dinner Ideas

Tabbouleh (Tabouleh) Salad

I remember the first time I made this for my husband. He was amazed at the flavors, you will be too. This is a simple, flavorful, fresh and healthy salad, a refreshing change from heavy mayonnaise based salads. It's a fabulous barbecue side-dish.

Don't skimp with this recipe. Use extra-virgin olive oil, fresh lemon juice and fresh mint. Use flat-leaf parsley, not curly, as there is definitely a difference in taste. I prefer plum tomatoes. I use red onions in this dish sometimes, and if I have celery I add it, finely chopped. If I have a seedless English cucumber I add that too.

One of the best things about a dish like this is that you can make it to suit your taste preferences.

It is very common to prepare bulghar wheat in a cheesecloth so that it can be well drained. I didn't have cheesecloth so I used a clean pair of panty hose. I cut the legs off, just leaving a few inches and tied them together so that the body of the panty hose would hold the bulghar. I then stretched the waistband over a bowl, filled it with the bulghar wheat and water, let it sit and then was able to squeeze the wheat dry. It worked like a charm.

Tabbouleh
(crushed wheat, tomato, mint and parsley salad)

1/2 cup fine bulghar (crushed wheat)
3 medium-sized fresh, ripe tomatoes, finely chopped
1 cup finely chopped parsley, preferably flat-leafed
1 cup finely chopped onions
1/3 cup fresh lemon juice
2 teaspoons salt
1/3 cup olive oil (use extra virgin)
2 tablespoons finely cut fresh mint, or 1 tablespoon dried mint crumbled
Romaine lettuce leaves (optional)

Place the bulghar in a bowl or pan and pour in enough cold water to cover it completely. Let it soak for ten minutes, then drain in a sieve or colander lined with double thickness of dampened cheesecloth. Wrap the bulghar in the cheesecloth and squeeze it vigorously until completely dry.

Drop the bulgur into a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly together with a fork

Just before serving, stir in the olive oil, mint and taste for seasoning. Mound the salad in a serving bowl or spoon it onto romaine lettuce leaves.

Serves 4 - 6

This recipe is from a cookbook called Foods of the World from Time-Life books.

Mediterranean & Middle Eastern Recipes

Greek Recipes

Baba Ghanouj (baba ghanoush)
Baked Cod with Orange, Caper & Olive Sauce
Greek Lemon & Egg Sauce (avgolemono)
Greek Shrimp with Feta Cheese (garides saganaki)
Shrimp and Caper Salad from Chef Cat Cora

Sephardic Recipes

Salata (cucumber salad)

Sicilian Recipes

Sicilian Green Bean & Fennel Salad
Sicilian Swordfish (swordish a la siciliana)

Syrian Recipes

Tabbouleh Salad

Tasty & Easy Green Bean Recipes

Armenian Green Beans with Ground Meat and Tomatoes
Blanched Green Beans
Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Provençal
Green Bean Salad, Soy Glazed Almonds, Cilantro
Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans

How to grow green beans in your home garden
Green beans are the second most popular home garden vegetable after tomatoes. It's easy to see why. They are relatively easy care and give off a good yield. Green bean growing basics. Green bean seeds like warm soil. Don't plant any seeds until all danger of frost has passed and the soil temperature remains above 65 degrees.

Fried green beans recipe, Deep fried green beans recipe
As with other recipes there are many variations of fried green beans. Actually the second one we've posted seems more like true fried green beans to us, but the first recipe works well too. If we use bacon fat in the first recipe we don't add the lemon juice/zest. Fried Green Beans 2 tablespoons olive oil (we prefer bacon fat for taste) 1 tablespoon butter 2 cups fresh green beans, trimmed and cut to preferred length.

A guide to canning fresh green beans
France is the birthplace of modern canning. During the Revolutionary War the government of France needed a way to make food available for it's troops out in the field. They offered a money reward to the first person who could come up with a way to do this. In 1809 a French confectioner developed a vacuum sealing method using glass jars. Thus canning was born.