TABBOULEH
Steps:
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
TABBOULEH
Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :)
Provided by najwa
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Parsley, tomatoes and onions must be finely minced.
- Combine the parsley, tomatoes, and onions.
- Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
- Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
- Add the lemon mixture to the salad, mix and refrigerate till serving.
- Tabbouleh should be eaten within two days.
Nutrition Facts : Calories 35.5, Fat 0.5, SaturatedFat 0.1, Sodium 467.5, Carbohydrate 7.5, Fiber 2.5, Sugar 1.8, Protein 2.1
TABBOULEH
Provided by Ellie Krieger
Categories side-dish
Time 1h43m
Yield 6 (1 1/4 cup) servings
Number Of Ingredients 13
Steps:
- Place the bulgur into a large heat-proof bowl. Pour the boiling water over it, stir and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Serve chilled.
Nutrition Facts : Calories 175, Fat 8 grams, SaturatedFat 1 grams, Carbohydrate 25 grams, Fiber 6 grams, Protein 4 grams
KISIR - TURKISH TABBOULEH
From about.com, it's kind of like a spicier mix of tabbouleh and couscous. Serve with pita for an appetizer, snack, or small meal. Time does not include several hours for sitting.
Provided by Scarlett516
Categories Turkish
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place the bulghar wheat in a bowl with enough boiling water to cover. Allow to sit for about 15 minutes. Chop veggies if they are not already chopped.
- Combine the red pepper paste (or tomato paste) with the veggies, herbs, and spices. Mix well.
- Drain the bulghar wheat and place on a towel to squeeze out excess water.
- Combine with the red pepper paste and mix well.
- Cover and refrigerate for a few hours before serving.
- Serve with grape leaves, romaine lettuce, and fresh pita bread.
Nutrition Facts : Calories 100.7, Fat 0.5, SaturatedFat 0.1, Sodium 160.1, Carbohydrate 23.1, Fiber 5.7, Sugar 5.2, Protein 4.1
TABBOULEH
This fresh and healthy salad uses mostly herbs with a little bulgur wheat
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
- Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
- Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium
TABBOULEH FROM THE TURKISH COOKBOOK
Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || This is Turkey's favourite bulgur salad and there are plenty of regional variations. It is served with boiled fresh vine leaves when they are in season. || Region: Hatay, Mediterranean Region
Provided by Food.com
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large, deep bowl or tray, combine the bulgur wheat, red bell pepper paste, tomato paste, dried chilli (red pepper) flakes, ground cumin, grated tomatoes and onions. Season with ½ teaspoon salt. Knead the mixture well with your hands for 20 minutes.
- Finely slice the spring onions (scallions), fresh mint and parsley. Add to the mixture and knead for a further 5 minutes.
- In a separate bowl, combine the pomegranate molasses and olive oil. Add to the other ingredients and mix gently. Serve on romaine lettuce leaves.
- Buy the book:.
- https://www.amazon.com/gp/product/0714878154.
Nutrition Facts : Calories 239.5, Fat 14.7, SaturatedFat 2, Sodium 63.5, Carbohydrate 25.5, Fiber 7.3, Sugar 4, Protein 5.5
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