Lebanese > Lebanese Salads

Tabbouleh Beiruty Recipe

Ingredients with Measurements:
- 1 cup bulgur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups finely chopped flat-leaf parsley
- 1/2 cup finely chopped fresh mint leaves
- 1/2 cup finely chopped green onions
- 2 medium tomatoes, diced
- 1 medium cucumber, peeled and diced

Special equipment needed:
- Large mixing bowl
- Fork
- Chef's knife
- Cutting board

Step-by-step instructions:

1. In a large mixing bowl, combine the bulgur wheat and boiling water. Cover and let sit for 30 minutes or until the bulgur is tender and has absorbed all the water.

2. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.

3. Once the bulgur is ready, fluff it with a fork and add the parsley, mint, green onions, tomatoes, and cucumber. Mix well.

4. Pour the dressing over the tabbouleh and toss until everything is evenly coated.

5. Taste and adjust seasoning as needed.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Serve at room temperature or chilled.
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 230
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 6g

Substitutions for ingredients:
- Quinoa or couscous can be used instead of bulgur wheat.
- If you don't have fresh mint, you can use dried mint leaves.
- Red onions can be used instead of green onions.

Variations:
- Add diced bell peppers or radishes for extra crunch.
- Use lime juice instead of lemon juice for a different flavor.
- Add crumbled feta cheese for a creamy and salty addition.

Tips and tricks:
- Make sure to chop all the ingredients finely for the best texture.
- Let the tabbouleh sit in the fridge for at least an hour before serving to allow the flavors to meld together.
- Use a sharp chef's knife to make chopping easier.

Storage instructions:
- Store leftover tabbouleh in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- Tabbouleh is best served cold, so there's no need to reheat it.

Presentation ideas:
- Serve the tabbouleh in a large bowl or on a platter.
- Garnish with extra parsley or mint leaves.

Garnishes:
- Fresh parsley or mint leaves.

Pairings:
- Tabbouleh pairs well with grilled meats, hummus, and pita bread.

Suggested side dishes:
- Baba ganoush, falafel, or stuffed grape leaves.

Troubleshooting advice:
- If the tabbouleh is too dry, add more olive oil or lemon juice.
- If it's too wet, add more bulgur wheat.

Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store leftovers in the fridge and discard any that have been sitting out at room temperature for more than 2 hours.

Food history:
- Tabbouleh is a traditional Middle Eastern dish that originated in Lebanon.

Flavor profiles:
- Tabbouleh is fresh and herbaceous with a tangy and slightly nutty flavor from the bulgur wheat.

Serving suggestions:
- Serve tabbouleh as a side dish or as a light and refreshing main course.

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Region: Lebanese

Taste: Tangy, Herby, Citrusy, Fresh, Nutty, Savory