Home / Accompaniments / Tabbouleh
10 September, 2014

Tabbouleh

Posted in : Accompaniments, Bachelor Recipes, Cuisine, Salad, Simple and Healthy Vegetarian Diet in Old Age on by : admin Tags: , , , , , , , , ,

In our trip around the world let’s visit Jordon today. Wondering what I
am talking about? Then we at Blogging Marathon are dishing up the world in the
next thirty days, aptly named “Around the world in 30 days!’ Join us and enjoy
this trip…. Today in Jordan!

I am tired of all the street food (that is my daughter’s chosen theme for
me) my family has been gorging on I will like a nice salad.  So this Tobbouleh fits in my scheme of food.

Now this salad uses a lot of parsley but we are not too great fans of the
herb, guess we are not used to it so I used a small bunch of parsley and a lot
of palak/spinach. Please feel free to use parsley if you enjoy the taste.
Also I did not fancy paying through my nose for bulgur wheat, for  I will have to order for it, then pray that it
gets delivered in time at my local supermarket 
and then pay up whatever is charged hence  used jada rava.
Actually this is actually a Levantine vegetarian dish adopted by Cypriots, variations of it are
made by Turks and Armenians, and it’s popular as ethnic food in Western
cultures.

Tabbouleh

Recipe Source: Food Recipes 
Ingredients:
  • 1 ½ tblspn   bulgur
    wheat (Substituted with Jada Rava)
  • 2 tomatoes, large
  • A bunch of palak/ spinach (optional), washed, dried
    and cut in ribbons
  • Bunch parsley, leaves only, washed, dried, finely
    chopped
  • A small bunch fresh mint leaves, washed,
    dried, and finely chopped
  • 1 small onion, peeled, finely chopped
  • 2-3 tbsp freshly squeezed lemon juice
  • 2-3 tbsp extra virgin olive oil
  • Salt 

Method:
  •  Roast the
    rava till you get a lovely aroma. Measure the volume.
  • Boil double the volume of water.
  • Place the rava into a small bowl and cover with
    boiling water.
  • Stir, then set aside for 20 minutes, or until the jada
    rava has absorbed all of the water.
  •  Cut the
    tomatoes into quarters, discard the seeds and dice the flesh. Transfer the
    diced tomatoes to a serving bowl.
  • Add the palak if using, parsley, mint and onion to
    the tomatoes and mix well until combined.
  • When the rava( in my case) has absorbed all of the
    water, fluff it using a fork until the grains are separated.
  • Add the jada rava to the tomato mixture.
  • Drizzle over the lemon juice and olive oil and
    season to taste.
  • Mix well to coat the ingredients in the liquid.
  • To serve, divide the Tabbouleh equally among four serving plates.
  • Since Tabbouleh
     is best served fresh make it just
    before eating.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

0 thoughts on : Tabbouleh

  • September 11, 2014 at 2:35 am

    Archana next time you can use dalia..I do that..dalia of a fine quality. .its perfect. The salad is nutritious but somehow can't adapt to its taste.

  • September 11, 2014 at 4:47 am

    I like this salad. Very filling and healthy. Like your substitutions too

  • September 11, 2014 at 5:21 am

    This is one salad that I have read so many times, yet never came around making..very nice pictures.

  • September 11, 2014 at 6:23 am

    An excellent salad, love this salad very much and quite a routine at home..Nutritious salad.

  • September 11, 2014 at 7:17 pm

    I once made it with cream of wheat and it tasted fine. I am not a big fan of parsley but do not mind some in the salad. Even I cut down the quantity of parsley when I made it.

    I like the plate you served the salad in.

  • September 12, 2014 at 2:52 am

    Such a refreshing and delicious salad.

  • September 12, 2014 at 9:48 am

    Very healthy and filling salad!

  • September 12, 2014 at 1:40 pm

    wow such an colorful and tempting salad 🙂 I haven't tried this salad with bulgur wheat yet will try it next time 🙂 very refreshing one, colors have popped up so well in this salad !!

  • September 12, 2014 at 6:39 pm

    first the picture is amazing , second i was wondering the subtitute for bulghur wheat for so long..now that you have tried let me use it asap

  • September 13, 2014 at 5:59 pm

    This has been on my list for so long but never got around to making it.Your substitution sounds great.And I love your plate 🙂

  • September 17, 2014 at 12:02 am

    new version with spinach – very healthy

  • October 8, 2014 at 7:47 am

    What a refreshing salad. I have seen this is so many Master Chef series. It looks so colourful..

  • October 10, 2014 at 12:34 am

    Salad is tempting & colorful. I made it few months back & loved the flavors in it.

  • October 17, 2014 at 5:27 pm

    Very colorful salad archana!! Add some pita bread, it becomes a complete meal!!! 🙂

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