Original Tabbouleh
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 5 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g bulur
- 350 ml water
- 4 tablespoon lemon juice, freshly squeezed
- 6 bunches parsley, smooth
- 2 medium tomato (s) (e.g. bottle tomatoes, preferably a low-seed variety, firm to the bite)
- 1 vegetable onion (s)
- 4 tablespoon olive oil, virgin, extra virgin
- 2 bunches peppermint
- Salt and pepper, black
- some water, possibly
Print Recipe
Pin Recipe Instructions
- Soak the bulgur in water for about 5 hours with two tablespoons of lemon juice and a little salt. Then give it a try. The bulgur should have soaked up all of the water and be soft but still just firm to the bite. If there is still water in the bowl and if it is still hard - soak longer. If the water is gone and the bulgur is still hard - add a little water and soak longer. You can also make it easy for yourself and pre-cook the bulgur, but vitamins and minerals are lost in the process. When the bulgur is ready, chop the parsley (not very fine, but also not too coarse), as well as the mint. Cut the tomatoes into very small cubes. Also cut off the onion, here the roots generously and discard - only use the tender meat of the onion. Now mix the parsley, tomato, onion, salt, pepper and olive oil well. Fold in the bulgur. But be careful, the salad should primarily be green, the bulgur only serves to fill you up, so add it little by little and throw something away before you add too much (it doesn`t cost much and it always depends on the quality of the Bulgurs from how well it swells). Finely chop the mint and first add only half of it, with the rest of the lemon juice. Stir and taste. The salad should be light, but firm enough that you can eat it with a fork without everything falling off. Now possibly add a little olive oil and water until the consistency is right. Then season with salt and pepper and maybe some lemon juice and mint (it should have a slight flavor, but not stand out) (it should taste slightly sour - depends on the size and degree of ripeness of the lemons). I`m sorry that you have to feel your way around a bit, but it is difficult to give precise details as it really depends on the quality of the products used. The quantities given are therefore a basic recipe. If you are lucky it will fit right away, otherwise you have to feel your way around as described. I`ve seen quite a few tabbouleh recipes (with couscous, cucumber, with garlic, paprika or chilli or other ingredients). Then this dish is also often relocated to North Africa. All nonsense!!! Classic tabboule salad traditionally comes from Lebanon and is an integral part of the kitchen there. Its basis is parsley and bulgur. Bulgur is also used for it and not couscous. Bulghur (Turkish) comes from Arabia (Burghul), couscous from North Africa. Bulgur is a so-called parboiled wheat. In this process, the wheat is first soaked, then dried and only then peeled and polished. As a result, approx. 80% of the vitamins and minerals are pressed into the interior of the grain. Then the grain is cut coarsely or finely with a groats cutter. Couscous is simply durum wheat semolina that is grated into small balls with the addition of salt water and then dried. Bulgur is healthier!
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