Tabbouleh
Ingredients- 1/2 Bunch Parsley (*read notes)
- 1/2 Bunch Mint (fresh leaves only, small chopped)
- 1 Cucumber (**read notes)
- 1 Shallot Onions (or 1/4 red onion, small diced)
- 3 tbsp Lemon (juice, 1 large lemon)
- 1 Garlic (clove)
- 1/2 Cup Olives (black, pitted and small diced)
- 2.5 tbsp Olive Oil
- 1/2 tsp Oregano
- Salt and Black Pepper
- 1 Cup Cracked Wheat (Bulgur Wheat)
- 2-3 Tomatoes (firm and ripe large tomato, about 1 cup when diced)
- Cook Bulgur: Quick Method: In a sauce pan add 1.5 cup water, 1 garlic clove, 1/4 tsp salt. Bring to boil, add bulgur, stir well, turn stove to medium and cook for 10-12 minutes or until all water has been absorbed. Once done, cover and leave aside. Until no trace of liquid remains (15 minutes). Fluff with fork before using.
- Additional NotesSlow Method: In a sauce pan add 1 cup water, 1 garlic clove, 1/4 tsp salt. Bring to boil, add bulgur, stir well, take off heat. Cover and let stand for 2 hours (Until no trace of liquid remains). Fluff with fork before using.
- Prepare Tabbouleh Ingredients: In meantime prepare Tabbouleh ingredients. Give special attention to parsley and mint. Work in batches, chop both herbs as fine as possible for good texture of salad. I also make sure to get rid of seeds of tomatoes and only use diced pulp for salad.
- 3.In wide bowl, add lemon juice, olive oil, dried oregano with 1/4 tsp of salt and 1/4 tsp of black pepper. Whisk to emulsify. Now add cooled and fluffed bulgur. Add diced vegetables and herbs: tomatoes, parsley, mint, olives, and onion. Fold gently to mix dressing from bottom with all ingredients. Taste and adjust salt/black pepper/lemon juice. For best flavor, refrigerate for 30 minutes.
- In wide bowl, add lemon juice, olive oil, dried oregano with 1/4 tsp of salt and 1/4 tsp of black pepper. Whisk to emulsify. Now add cooled and fluffed bulgur. Add diced vegetables and herbs: tomatoes, parsley, mint, olives, and onion. Fold gently to mix dressing from bottom with all ingredients. Taste and adjust salt/black pepper/lemon juice. For best flavor, refrigerate for 30 minutes.
- Cook Bulgur: Quick Method: In a sauce pan add 1.5 cup water, 1 garlic clove, 1/4 tsp salt. Bring to boil, add bulgur, stir well, turn stove to medium and cook for 10-12 minutes or until all water has been absorbed. Once done, cover and leave aside. Until no trace of liquid remains (15 minutes). Fluff with fork before using.
- Additional NotesSlow Method: In a sauce pan add 1 cup water, 1 garlic clove, 1/4 tsp salt. Bring to boil, add bulgur, stir well, take off heat. Cover and let stand for 2 hours (Until no trace of liquid remains). Fluff with fork before using.
- Prepare Tabbouleh Ingredients: In meantime prepare Tabbouleh ingredients. Give special attention to parsley and mint. Work in batches, chop both herbs as fine as possible for good texture of salad. I also make sure to get rid of seeds of tomatoes and only use diced pulp for salad.
- 3.In wide bowl, add lemon juice, olive oil, dried oregano with 1/4 tsp of salt and 1/4 tsp of black pepper. Whisk to emulsify. Now add cooled and fluffed bulgur. Add diced vegetables and herbs: tomatoes, parsley, mint, olives, and onion. Fold gently to mix dressing from bottom with all ingredients. Taste and adjust salt/black pepper/lemon juice. For best flavor, refrigerate for 30 minutes.
- In wide bowl, add lemon juice, olive oil, dried oregano with 1/4 tsp of salt and 1/4 tsp of black pepper. Whisk to emulsify. Now add cooled and fluffed bulgur. Add diced vegetables and herbs: tomatoes, parsley, mint, olives, and onion. Fold gently to mix dressing from bottom with all ingredients. Taste and adjust salt/black pepper/lemon juice. For best flavor, refrigerate for 30 minutes.
No comments:
Post a Comment