Tabule – Bulgur Salad
Tabule is a recipe we hear frequently in Lebanese cuisine. Ours barren It is very close to our recipe, the only difference is that no roasted tomato paste is added to the swelling bulgur.
Although it differs from country to country, its main ingredients are bulgur, parsley, fresh mint, tomatoes and spring onions. Some also add grated feta cheese. I think it would be more edible with feta cheese but we our barren It certainly can't take its place.
If you want to prepare a different recipe for your guests, I recommend you to try it.
Love….
Tabule – Ingredients for Bulgur Salad Recipe
1 glass of fine bulgur
half a bunch of parsley
half a bunch of fresh mint
5 sprigs of scallions
2 pieces of tomato
The juice of half a lemon
1-2 tablespoons of pomegranate syrup
5-6 tablespoons of olive oil
Salt, pepper
1 pinch of cumin
Tabule – How to Make Bulgur Salad Recipe?
1- Wash and drain the fine bulgur. Put it in a deep bowl, add hot water until it is 1 finger above it, and brew the bulgur until it swells.
2- Sort and wash all the greens and chop finely.
3- Peel the skins of the tomatoes, remove the seeds and chop them in the size of a backgammon dice.
4- Add olive oil, lemon juice, pomegranate syrup, greens, tomatoes and spices to the bulgur and mix.
5- Let it rest for 10-15 minutes, then serve.
In fact, the original of this recipe is different, it is an incredibly delicious and refreshing salad. It certainly doesn't look like a barren. Basically, a parsley salad is prepared with a ratio of 1 bunch of parsley to 2 spoons of fine bulgur. It is served with plenty of fresh parsley, mint, a little fine bulgur wheat and very finely chopped tomatoes, onions and lemon sauce. It is a recipe that I have tried in Arab countries, that I like very much and that I make often. It's really delicious when done this way. When the bulgur ratio is high, it becomes sterile without tomato paste, it does not have much taste.
It can be more pleasant if it is mixed with greens such as lettuce, arugula and carrots instead of onions and tomatoes, diversified in spices and served with yogurt sauce instead of lemon pomegranate syrup.