Tabbouleh
April 24th, 2009
Tabbouleh is the most important appetizer in Syria and Lebanon. Lebanese tabbouleh differs from Syrian tabbouleh.
This post will introduce to you Tabbouleh, the Syrian way.
Let’s make Tabbouleh:
1. Prepare all the ingredients.
Bulgur Step
2, 3. Soak bulgur in juice of 2 lemons, salt and sweet paprika up to two hours and keep in the fridge.
Bowl 1
4. Finely chop parsley leaves and mint leaves using knife (don’t use food processor).
5. Finely chop scallions using knife (don’t use food processor).
6. Finely chop white cabbage using knife (don’t use food processor).
7. Chop cucumbers into small cubes using knife.
Bowl 2
8. Chop tomatoes into small cubes using knife.
Tomatoes shouldn’t be added to mixture of bowl 1 until the time of serving.
After two hours
9. To bowl 1 add tomatoes, add bulgur, olive oil, lemon zest, and salt.
10. Mix well, then taste and decide if you need to add lemon juice.
Tabbouleh can be eaten in different ways, you can see each photo.
Above: Eat with spoon, or with pita bread or Arabic bread.
Above: Eat with white cabbage or you can use lettuce.
Above: Eat with grape leaves (for grape leaves boil water and turn off heat, then add the leaves, then drain).
Above: Some appetizers served with Tabbouleh (French Fries, Fried Cheese Burek “the one with black sesame” – Fried Kibbeh Dough).
Fired Kibbeh Dough, if you go back to the post Fried Kibbeh, you can see that kibbeh is stuffed with meat, but sometimes in Syria we fry the dough only without stuffing, just shape the dough like the photo above and fry it, in Syria we call the fried kibbeh dough “Kibbeh Aramel” means “Widows Kibbeh”.
Tabbouleh
From: Family Recipe / Servings: 5 – 6 People
PDF Text Only / Print With Images
| Bulgur Step
1/4 cup fine bulgur wheat Juice of 2 lemons 1 tsp salt 1 tsp sweet paprika Bowl 1 3 whole flat parsley bunches (use leaves only), finely chopped 1/4 cup mint leaves, finely chopped 3 scallions, finely chopped or you can use 1 red onion instead of scallions 1/2 white cabbage, finely chopped 4 – 5 medium cucumbers, chopped into small cubes Bowl 2 4 – 5 medium tomatoes, chopped into small cubes For last step (mixing) 1 3/4 cup olive oil Lemon zest Salt Juice of 1 lemon – optional After mixing, taste the end result then decide if you need lemon juice. To Serve Pita bread or Arabic bread White Cabbage Lettuce Grape leaves French fries, Burek, Kibbeh |
Prepare all the ingredients.
Bulgur Step Soak bulgur in juice of 2 lemons, salt and paprika up to two hours and keep in the fridge. Bowl 1 Finely chop parsley leaves and mint leaves using knife (don’t use food processor). Finely chop scallions using knife (don’t use food processor). Finely chop white cabbage using knife (don’t use food processor). Chop cucumbers into small cubes using knife Bowl 2 Chop tomatoes into small cubes using knife. Tomatoes shouldn’t be added to mixture of bowl 1 until the time of serving. After two hours To bowl 1 add tomatoes, add bulgur, olive oil, lemon zest, and salt. Mix well, then taste and decide if you need to add lemon juice. Eat with spoon, or with pita bread or Arabic bread. Eat with white cabbage or you can use lettuce. Eat with grape leaves (for grape leaves boil water and turn off heat, then add the leaves, then drain). Some appetizers served with Tabbouleh (French Fries, Fried Cheese Burek, Kibbeh. |
Notes and Tips
Keep bowl 1 and 2 in fridge, till the two hours of soaking bulgur finish.
As I said bulgur soaked up to two hours, but if you will not eat tabbouleh after these two hours, so don’t mix anything together (don’t do step 9 and 10) until you are ready to serve and eat tabbouleh.
Don’t forget to keep bulgur in the fridge in order not to spoil.
Hi Dimah, I just found your blog and I’m so glad I did! It’s so refreshing to find authentic Middle Eastern food in the blogging world! I’m Lebanese (well, half, the other half is Sicilian, but it’s all the same kind of people!) so I know the “Lebanese way” of most of these dishes. Doesn’t matter, your way is delicious and, the food-curious I am, I love to know how the dishes I know are prepared elsewhere! I especially loved your post on maqlooba, it’s probably my favourite Lebanese (well, Syrian in this case :)) dish!
Your site looks beautiful!
I often have this for lunch but never thought of making. I have the bulgur but need to gather the fresh ingredients. Thanks for another wonderful post.
This looks great. Can’t wait to try it. One comment though: Don’t EVER put tomatoes in the fridge. It kills the taste. Dead.
Marta: Thanks for stopping by and thanks for your kind words! glad you like the recipes.
Jude: Thanks!
glenn: Thanks! hope you enjoy making Tabbouleh. About tomatoes, thanks for the tip but I don’t like to eat warm tomatoes!
I am so glad that I stumbled upon your blog. What delicious food you have here! I have made different versions before but never with cabbage. I think I would love that. Can’t wait to try some of your recipes :)
That sounds and looks absolutely delicious :)
Very nice blog, Margot
I’m bookmarking your site right away! Thks for stopping by my blog :) I’m SO excited about finding a beautiful food blog about Middle Eastern food … sweet! I grew up in the United Arab Emirates, so I sometimes crave things like tabouleh and the awesome kababs that go along with it.
Great recipe! Will try it – looks so much tastier than what is in the stores. Love how fresh everything is.
That tabbouleh looks gorgeous!!! I’ve never tried making it myself!
Kristen: Thanks for stopping by!
Margot: Thanks!
Muneeba: Thanks for visiting and for your kind words!
Claudia Haas: Thanks! I hope you try it!
Teanna: Thank you so much!
I love that delicious and refreshing dish! Yours looks wonderful!
Cheers,
Rosa
This is delicious, and i love it with pita bread.Hope you wont mind but I’d love to guide Foodista readers to your site, just add this little widget here to this post and it’s all set to go, Thanks!
Rosa: Thanks!
Alisa: I’m glad you stopped by!
I guess I’ve must have been eating Lebanese tabbouleh all along- and probably pronouncing it wrong all along too!
How does a proper middle easterner pronounce it? I’ve always said: Tah-Boo-lee. Sure that’s wrong.
Thanks for sharing your version!
-Siri
siri: Thank you, darling!
Pronounce it (Tab-boo-leh).
What a great sounding recipe! Thanks for sharing!
finsmom: Thank you very much!
That is one nice looking tabbouleh! I really like all of the fresh herbs and vegetables in it.
This looks gorgeous. I love the name of your blog, very clever and evocative! I have a new favorite food blog….
Kevin: Thanks for your kind words!
Brittany: Thank you for your nice comment! stop back by anytime :)