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Recipe: Tabouleh edit

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Yield: 8 servings

Tags: Jordan, Lebanon, Palestine, Salad, Syria, Vegetable

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Tabouleh

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From the Levant (Syria, Lebanon, Palestine and Jordan)

edit Ingredients

½

cup Fine grain cracked wheat (bulgur)

½

cup Finely chopped onion

½

teaspoon Allspice

½

teaspoon Pepper

1

teaspoon Salt, or to taste

3

cups Finely chopped parsley

½

cup Finely chopped scallions

2

cups Finely chopped ripe tomatoes (if not ripe, omit)

1 ½

cups Fresh spearmint leaves (finely chopped) (if necessary, substitute another mint)

½

cup Fresh lemon juice

¾

cup Olive oil

edit Preparation

Step 1

RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain well, squeezing out excess water.

Step 2

Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.

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Wikipedia

Tabbouleh (; also tabouleh or tabouli) is a Levantine salad dish.Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, ''A Taste of Thyme: Culinary Cultures of the Middle East'', London and New York, 1994 and 2000, ISBN 1-86064-603-4, p. 35, 37; Claudia Roden, ''A Book of Middle Eastern Food'', p. 86; Anissa Helou, ''Oxford Companion to Food'', ''s.v.'' Lebanon and Syria; Maan Z. Madina, ''Arabic-English Dictionary of the Modern Literary Language'', 1973, ''s.v.'' تبل‎''Oxford Companion to Food'', ''s.v.'' tabbouleh Traditionally a mountain dish from the Eastern Mediterranean, and one of the Lebanese main dishes, it has become one of the most popular Middle Eastern salads.Basan, 2007, . Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice. In the Arab world, but particularly the Greater Syrian region, it is usually served as part of the mezze,Wright, 2001, .Arthur L. Meyer, Jon M. Vann, The Appetizer Atlas: A World of Small Bites, John Wiley and Sons, 2003, p. 353. and is served with romaine lettuce.Terry Carter, ''et al.'', ''Syria and Lebanon'', Lonely Planet, 2004 In Iraq, the dish is considered native to Mosul, whose cuisine is tightly linked to that of Syria.http://food.sidkhullar.com/recipes/tabbouleh.html The Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish is known as ''kısır'', while a similar Armenian dish is known as ''eetch''. In Cyprus, where the dish was introduced by the Lebanese, it is known as ''tambouli''.

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