Tabbouleh Salad Recipe
Tabbouleh salad is one of the most recognizable Middle Eastern dishes. It is very simple, made out of very finely chopped parsley, tomatoes, onions, and bulgur wheat mixed with pomegranate molasses , lemon juice and olive oil. There many different recipes , but this is the one that I grew up with.
Serves: 4-5 people Preparation Time: 25 minutes
Here are some important tips:
- Use a sharp knife
- Parsley should be chopped as finely as possible. I would not recommend using a food processor because the parsley can come out soggy.
- Bulgur wheat can be purchased as coarse or fine. The fine type works best.
- soak the bulgur wheat with water until slightly softened, drain
- Finely dice the tomatoes and onions
- Serve your Tabbouleh with lettuce or cabbage, which can be used as an edible spoon to scoop with, or munched on the side.
- 3 parsley bunches
- 5 tomatoes
- 1/2 cup super fine bulgur wheat
- 1 medium size white onion
- 4 tbsp extra virgin olive oil
- 3-4 tbsp lemon juice
- 1 tbsp pomegranate molasses
- Wash the bulgur wheat and set aside to let it drain
- Wash and dry the parsley and tomatoes. ” Parsley should be completely dry before chopping”.
- chop the parsley, finely dice the Tomatoes and white onions (keep all separate for now)
- Add 1/2 tbsp salt to the onions.
- Place the chopped veggies and parsley in a mixing bowl.
- Add the bulgur heat and mix gently.
- Now add the pomegranate molasses and the olive oil and mix again.
- I like my Tabbouleh moist, so I usually add a few tbsp water if it looks dry.
- Enjoy with your favorite entrée.