Tabbouleh (or Tabouli) is a bulgur and parsley salad of Lebanese origin. With time, Tabbouleh has become popular across the Mediterranean. There are as many ways of making Tabbouleh in which the spices and the method will differ according to each Lebanese village, but the basic ingredients are always parsley, tomatoes, white onion, and bulgur mixed with olive oil, lemon, and salt.
In Syria and Lebanon, the freshness of the ingredients is a must, even if you will have to grow your own. The largest recorded bowl of Tabbouleh was made on June 9, 2006, in Ramallah, Palestine. It weighed 1,514 kilograms and earned a Guinness World Record. As a Lebanese young bride, you would be tested for Tabbouleh, and the only person you need to worry about is your mother-in-law, who probably will not accept your Tabbouleh!
» 1 cup of bulgur wheat (medium-grained)
»1/2 cup of olive oil
»1/2 cup of lemon juice
»1 tablespoon salt
»Ground black pepper to taste
»2-3 ripe, peeled tomatoes
»1 bunch of parsley (Italian or curly)
»1/2 green bell pepper (optional)
»1/2 red bell pepper (optional)
»Sliced, ripe olives (optional)
»Dash of ground nutmeg (optional)
»Cover the wheat in boiling water, and let it stand for five minutes, then drain.
»Add lemon juice, oil, salt and pepper.
»Stir, refrigerate while the rest of the vegetables are being chopped.
»Peel, seed, and finely chop the cucumbers.
»Core and finely chop the bell peppers.
»Remove the larger stems from the parsley, and finely chop.
»Drop the tomatoes in boiling water for 20 seconds, then run them under cold water; the skins will peel off easily.
»Quarter the tomatoes, discard seeds, and chop finely.
»Mix all vegetables along with olives and nutmeg into the wheat.
»Refrigerate for at least four hours.
“When your son is young, discipline him; when he grows older, be a brother to him.”
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