As a lacto-vegetarian I often find myself eating a lot of Lebanese, Turkish and Greek food as I love grilled vegetables, feta/halloumi, salads and tasty dips which is where I first tasted Tabbouleh.
Tabblouleh also known as tabbouleh or tabbouli, is a Middle Eastern vegetarian dish/salad which is served as part of a mezze. I love this side salad and often make some to compliment my lunch or dinner. Its super delicious and refreshing and definitely makes my lunch/dinner a lot more interesting!
There are many variations however this is recipe is my favourite.
I hope you enjoy making it as much as I do!
2 medium bunches of parsley
2 small onions or 3 shallots
A small handful of fresh mint
4 medium tomatoes
1 lemon – zest and juice
150g of bulgur wheat
Salt and pepper to taste
A handful of pomegranate seeds (optional)
- Measure out 150g of bulgur wheat and add 100m of boiling water and leave to the side
- Turn the tomatoes to the bottom and with a sharp knife place a cross under each one
- Place some boiling water in a pan and place the tomatoes in – leave for 3-4 mins
- Drain the tomatoes, peel the skin and then cut into quarters.
- Remove the seeds from all the tomatoes and then dice until they are quite small pieces and place in a large bowl
- Finely chop the mint and parsley (you can also keep the stalks as they add flavour) and then add to the tomatoes
- Fluff the bulgur wheat to ensure all the water has been soaked up by the wheat and leave to the side
- Chop the onions/shallots really finely and add to the tomato, mint and parsley mixture
- Fluff the bulgur wheat and add to the mixture (if there is some water in the mixture drain this or it will make your salad watery)
- Grate the zest of 1 lemon and squeeze the juice and add to the mixture
- Add salt and pepper to taste and then mix well
- Sprinkle some pomegranate seeds on top (optional)
And voila, you have a tasty, fresh salad!