What is your favorite tabouleh recipe?

[SEEING-TO-BELIEVE]

ive made a tasty one today but wonder about yours....

 

[HeyItsSara]

i think we use the kind that comes in a box.

 

[SEEING-TO-BELIEVE]

when i made i needed to strain the tabouleh after making because of a lot of liquid at the bottom....

should I reduce the amount of lemon juice next time then?

 

[Andy M.]

I don't make it, I buy it. Will you share your recipe?

 

[SEEING-TO-BELIEVE]

ive used ordinary recipe from arteficial intelligence but used pepper and onion instead of cukes and tomatoes.
and a bit more bulgar than usual so there is more chewiness.. i can search for a full recipe

 

[taxlady]

I haven't made tabouleh in many years. I used a pretty basic recipe. I think I know which cookbook I got the recipe from and I think I still have that cookbook. I'll try to remember to look later.

 

[SEEING-TO-BELIEVE]

"

Here’s a simple recipe if you're interested in making it:

### Ingredients:

* 1/2 cup bulgur wheat
* 2 cups fresh parsley (finely chopped)
* 1/2 cup fresh mint (finely chopped, optional but adds a nice touch)
* 2 large tomatoes (diced)
* 1 cucumber (diced)
* 1/4 cup red onion (finely chopped, optional)
* 1/4 cup olive oil
* Juice of 2 lemons
* Salt and pepper to taste

### Instructions:

1. **Prep the bulgur**: Place the bulgur in a bowl and cover with boiling water. Let it sit for about 15 minutes until it softens and absorbs the water, then drain any excess liquid.

2. **Chop the vegetables**: While the bulgur is soaking, chop the parsley, mint (if using), tomatoes, cucumber, and onion.

3. **Combine**: In a large bowl, combine the soaked bulgur, chopped veggies, and herbs.

4. **Dress**: Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper to taste. Mix everything together well.

5. **Serve**: Chill in the fridge for 30 minutes before serving to let the flavors meld together.

"

edit..
if you have too much liquid, strain..

 

[taxlady]

I found the cookbook, one that I bought in 1974 or 75. It's The New York Times Natural Foods Cookbook.The recipe doesn't look familiar. Here's the ingredient list, which does seem about right:

Tabooley

• 1 cup medium fine bulghur
• 1/2 cup olive oil
• Juice of 4 lemons (about 3/4 cup)
• 1 bunch of scallions, finely chopped including the green part
• 2 large bunches of parsley, chopped
• 4 large tomatoes, very finely chopped
• 1 small bunch celery, very finely chopped
• 2 small cucumbers, very finely chopped
• Vegetable salt to taste
• Romaine lettuce leaves

It gets layered in a large jar and has to sit in the fridge for at least 24 hours.

I don't remember a recipe that got layered. The one I used just had you stir everything together. I also don't remember there being that many ingredients.

 

[SEEING-TO-BELIEVE]

i would make another recipe..
many recipes are not good in general.. many others are too short on detailing too

 

[pictonguy]

I found the cookbook, one that I bought in 1974 or 75. It's The New York Times Natural Foods Cookbook.The recipe doesn't look familiar. Here's the ingredient list, which does seem about right:

Tabooley

• 1 cup medium fine bulghur
• 1/2 cup olive oil
• Juice of 4 lemons (about 3/4 cup)
• 1 bunch of scallions, finely chopped including the green part
• 2 large bunches of parsley, chopped
• 4 large tomatoes, very finely chopped
• 1 small bunch celery, very finely chopped
• 2 small cucumbers, very finely chopped
• Vegetable salt to taste
• Romaine lettuce leaves

It gets layered in a large jar and has to sit in the fridge for at least 24 hours.

I don't remember a recipe that got layered. The one I used just had you stir everything together. I also don't remember there being that many ingredients.

Yeah, not rocket science, cut veg and add it to the parsley and bulgur and add lemon and olive oil and season, just keep in mind this is a parsley salad and not a bulgur salad.

Another aspect that hasn't been discussed is to use fine bulgur instead of medium or course that gets soaked in the lemon juice and actually isn't boiled in water.

A couple of other things I'll add is the parsley should be perfectly dry when minced and minced fine is preferred, imo. Oh, and deseed the tomatoes and cucumbers and celery is not traditional and I don't use it and a little mint elevates the dish and is traditional but not a lot, maybe 5:1 with parsley.

 

[dragnlaw]

Those are large salads! Take me more than a week or so to eat my way thru them.
I use Roma tomatoes, no celery (not according to a Greek friend I got my recipe from). I've also made it with couscous when I found I had no bulgur. Liked it just as much. I usually forgot to deseed the cucumber, but then I did not really add very much. Now of course, one can get the small Persian cucumbers, much easier.

 

[larry_stewart]

I've made tabouleh many times, especially during the garden season, as I have most the ingredients at my hand. I've followed both the recipes below and have had success. Now I just kinda do my own thing, using may past experiences with other recipes as a guideline.

- My bulgur to liquid ratio is always 1 cup of bulgur to 1 1/2 cups of water
- I always use hot water, although you can use room temperature water to hydrate the bullgur
- I add the bulgier a chopped onion ( usually 1 ) into a bowl with some salt , then add the hot water, mix and cover it. Allow it to stand for about 1/2 to 1 hour until the bulgur is the right consistency.
- I then mix in:
- the lemon juice ( usually 1 lemon),
- a solid 1 - 2 cups of chopped parsley. I personally like the Curley parsley for this cause it kinda 'fluffs ' it up a bit,
- half the amount of chopped mint ( compared to the parsley ),
- 1 pint of grape tomatoes cut in 1/2
- salt to taste
- Olive oil ( aout 1/4 - 1/2 cup), enough to coat the mixture

* I like adding the hot water to the onions and bulgur, cause the hot water kinda of makes the onions less potent
* If , after hydrating the bulgur, onions, there is excess water that hasn't been absorbed, I will put the mixture in a mesh strainer to allow the excess liquid to drain
* I add lemon to taste. most versions add too much lemon for me. Luckily this is the kind of recipe you can add little by little ( of just about all the ingredients) until you aer happy
* sometimes the salt will draw liquid out of the tomatoes , if too much liquid, could strain again
* I personally dont add cucumber, but can be added
*. I've also added feta cheese in the past too
* chopped scallions or chopped small leeks could be added in addition or replacement of the onion
* Ive had versions in restaurants that the parsley was the 'star ingredient '. It was more like a parsley salad
* I personally like the bulgur to dominate, but totally up to you
* Again , this is the type of recipe you can totally personalize to your liking. Add more of what you like, and leave out what you dont like. the most important thing is getting the bulgur/ liquid ratio correct and the bulgur being the right consistency. And like I said, even if you add too much water, just strain it, and if you add to little, add more water, mix , and let it sit a little longer.

Tabbouleh

Get Tabbouleh Recipe from Food Network

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Fast & Delicious Taboule (Vegan Tabbouleh Salad)

Looking for a fresh vegan salad? Try this delicious taboule (aka tabouli), packed with herbs, veggies, and Middle Eastern flair.

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[dragnlaw]

First time I ever had Tabouleh it was introduced to me as a "Greek salad with Parsley and Bulgur".
Visually - mostly green with flecks of white/beige (bulgur), tiny flecks of red (well minced roma).
Taste - aside from the parsley, a hint of mint, lemon with the carrier of Oil. I believe there were scallions to taste but now I generally use shallots, also well chopped.
One didn't really taste the tomato but you would miss it if it weren't there. The same with the bulgur, you don't really notice but you would miss it.

You all know I now have to go make some soon, eh?