Greek Recipes, Tabouleh Salad, Bulgur Wheat Salad

 




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

Click here to print this recipe

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


Mediterranean & Middle Eastern Recipes

Greek Recipes

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Greek Shrimp with Feta Cheese (garides saganaki)
Shrimp and Caper Salad from Chef Cat Cora

Lebanese Recipes

Lamb Meatballs with Pine Nuts in Tomato Sauce, Chef Claudia Roden

Sephardic Recipes

Salata (cucumber salad)

Sicilian Recipes

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

Syrian Recipes

Tabbouleh Salad


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Green Beans Almondine

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Green Bean Casserole (Cook's Illustrated)
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Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Roman Mustard
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
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Oven Roasted Green Beans
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Persian Green Beans & Rice (Lubia Polo)
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
Thai Green Beans (Cooking Light)
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