Lebanese Tabbouleh

AUTHENTIC TABBOULEH



Authentic Tabbouleh image

This tabbouleh is as authentic as you can get! It's a compilation of recipes I've taken from my mother, mother-in-law, grandmother, and various cookbooks. This can be served on romaine lettuce leaves for garnish. Also, I've noticed that this recipe tastes even better the next day, so don't hesitate to make it the day before your guests arrive.

Recipe From allrecipes.com

Provided by araxjan

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 11

½ cup fine bulgur
6 ripe tomatoes, finely chopped
½ onion, minced
5 bunches Italian parsley, minced
½ bunch fresh mint leaves, minced
1 bunch green onions, minced
2 tablespoons tomato paste
½ cup vegetable oil
¾ cup freshly squeezed lemon juice
salt and ground black pepper to taste
cayenne pepper, or to taste
Calories205.5 calories
Carbohydrate19 g
Fat14.3 g
Fiber5.2 g
Protein4 g
SaturatedFat2.2 g
Sodium64.5 mg
Sugar5.1 g

Steps:

  • Wash and rinse bulgur until runoff water becomes clear. Place prepared bulgur in a large bowl. Add tomatoes to bowl; stir to combine. Allow mixture to sit until bulgur absorbs tomato juice and expands, 30 minutes to 1 hour.
  • Add onion, parsley, mint, and green onions to bowl. Stir to combine.
  • Mix together tomato paste, vegetable oil, and lemon juice in a bowl, stirring until thoroughly combined. Add dressing to salad; mix to coat. Season with salt, ground black pepper, and cayenne pepper to taste.

LEBANESE-STYLE TABOULI



Lebanese-Style Tabouli image

This salad is the best salad you will ever have. It's rated one of the best in the world, this is a tradition in Lebanon and the Middle East and is very healthy.

Recipe From allrecipes.com

Provided by Rabie Kobeissi

Categories     Salad     Grains

Time 2h

Yield 8

Number Of Ingredients 10

⅔ cup water
⅓ cup bulgur
1 tablespoon salt
1 teaspoon ground cinnamon
¾ cup fresh lemon juice
½ cup olive oil
1 ¾ pounds tomatoes, chopped
2 onions, finely chopped
2 bunches fresh parsley, chopped
1 bunch fresh mint, chopped
Calories182.4 calories
Carbohydrate14.4 g
Fat14 g
Fiber3.5 g
Protein2.7 g
SaturatedFat1.9 g
Sodium888.8 mg
Sugar4.5 g

Steps:

  • Bring the water to a boil in a small saucepan over high heat. Remove from the heat, stir in the bulgur, cover, and let stand 20 minutes.
  • Scrape the bulgur into a mixing bowl, and stir in the salt, cinnamon, lemon juice, olive oil, tomatoes, onions, parsley, and mint. Stir, then refrigerate uncovered 1 hour until cold.

LEBANESE TABBOULEH



Lebanese Tabbouleh image

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, appetizer

Time 30m

Yield 6 appetizer spread servings, 4 salad servings

Number Of Ingredients 10

1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
1/4 cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed and dried
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Calories139
UnsaturatedFat8 grams
Carbohydrate13 grams
Fat10 grams
Fiber4 grams
Protein3 grams
SaturatedFat1 gram
Sodium398 milligrams
Sugar3 grams

Steps:

  • Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
  • Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

LEBANESE TABBOULEH



Lebanese Tabbouleh image

Recipe From epicurious.com

Categories     Tomato     Side     No-Cook     Fourth of July     Super Bowl     Quick & Easy     Ramadan     Lemon     Mint     Cucumber     Summer     Family Reunion     Engagement Party     Parsley     Bulgur     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 10

1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
  • Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
  • These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

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