Tabule (also Tabbouleh, tabbouleh or tab(b)ouli) is a vegetarian dish (sometimes considered a salad) made of Bulgar, tomatoes, finely chopped fresh mint, parsley, green onion, and onion, all tossed and seasoned with olive oil, lemon juice, and salt.
I grew up with this recipe, and I love it, but feel free to make your own variations. Some possible variations: add cucumber, garlic or lettuce, or use couscous or quinoa instead of Bulgar.
- 250 g Bulgur wheat - (1 1/3 cup) extra fine ground (not coarse)
- 4 Tomato - finely-diced
- 1 Onion - chopped
- Green onions - chopped
- Parsley - chopped
- Basil - chopped
- Mint - chopped
- 1/4 cup Olive oil - extra virgin
- 2 tbsp Lemon juice - or lime juice
- 1/2 tbsp Salt
- In a Bowl soak the bulgur wheat in water, cover and let stand for at least 2 hours (or overnight).
- Add the onion, mint, parsley and basil to a Food Processor and pulse until grated.
- Drain the Bulgur pressing well to eliminate any excess water
- Remove the seeds and chop the tomatoes, and green onions using a sharp Knife. Be sure to use firm tomatoes. Once chopped, place the tomatoes in a Colander or Strainer to drain excess juice.
- I don’t use but if using cucumbers use the English Cucumbers or If you choose to use the American cucumbers, be sure to remove the skin; cut the cucumber in halves and remove most of the seeds then proceed to chop.
- Place the chopped vegetables, herbs and green onions in a Mixing Bowl or dish. Add the bulgur and mix gently.
- Add the the Lemon Juice and olive oil and mix again.
- Add the salt just before eat, salt will cause tomatoes to release their juices and you may need to drain some of the juice out.
- Serve the tabule over fresh lettuce leaves with Baked Kibbeh Fast2eat Recipe or a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabule.
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