 |
| Own grown parsley |
 |
| The soaked and dried bulgur wheat |
 |
| before adding the cooled bulgur |
 |
| ready to be dressed and served |
TABBOULEH..a fantastic, fresh flavored salad, great with lettuce, pita breads and crackers.
Famous in hot, Middle Eastern climes it is now becoming popular world wide, however, it is not meant to be a highly grained salad.
The main ingredient is fresh, minced parsley...the ratio is usually 2 parts parsley to 1 part..the rest which is a combination of:
Finely chopped tomatoes (remove seeds)
Finely chopped cucumber peel and remove seeds
Minced fresh mint..do not use dried mint
Finely minced scallions (optional)
bulgur wheat (pour boiling water on medium grind bulgur, and allow to sit for 20 - 30 mins to soak up the hot water).
I like to drain mine in a sieve then put the bulgur in a hot dry skillet and toast for a few mins. ( this prevents the salad becoming soggy).
I only dress mine just as I serve it with a dressing of 2 parts fresh lemon juice and 1 part, extra virgin, olive oil.
Personally, I use some of the stems of the parsley and not just all leaves as it gives more texture.
The parsley & mint are better minced in a processor, the rest chopped by hand as a processor can make the tomatoes and cucumber mushy and release too much of their juices.
If large bulgur wheat is used this must be cooked in a saucepan in boiling salted water for 25-30 mins on very low heat and covered.
Other variations are:
in place of bulgur wheat , cooked and drained chickpeas or dried beans; steamed whole wheat couscous OR Millet, OR quinoa OR farro, OR barley, OR buckwheat (again these must cooked and dried out).
Finley chopped raw (soaked) almonds or walnuts also works in place of any grains.
The un-dressed salad can be prepped up to 10 hours before dressing but it is far better made and consumed as soon as possible to get the full freshness.
I never make it the day before.
No comments:
Post a Comment