Ingredients
- 200 gr Bulgur, soak ±12 hours tobiko
- 1 liter of clean water Ginger
- 100 gr Onion, coarsely sliced Sushi rice
- 3 pieces of Garlic, finely sliced
- 3 sprigs parsley, finely chopped Korean Pear, Peeled
- 6 sprigs Dried shrimps
- 2 red tomatoes, seedless, chopped Corn Flour Pinch Of Salt
- 2 Cucumbers Finely Sliced
- 2 stalks spring onions, thinly sliced turmeric leaves
- 150 cc Olive oil
- 125 cc Cloves
- 1⁄2 tsp fine salt
- 1⁄2 tsp
Directions
Tabbouleh is a refreshing and vibrant salad that originates from the Middle East, particularly Lebanon and Syria. It’s a beloved dish known for its fresh and zesty flavors. Tabbouleh is often served as a side dish or mezze (appetizer) and is a popular addition to Middle Eastern and Mediterranean cuisine. Here’s a description of Tabbouleh:
Ingredients: Tabbouleh is made with a combination of the following key ingredients:
- Bulgur Wheat: Bulgur is a type of whole wheat that is partially cooked and then dried. It is soaked in water to rehydrate it before being used in Tabbouleh.
- Fresh Herbs: The primary herb used in Tabbouleh is flat-leaf parsley, which gives the dish its vibrant green color and fresh taste. Some variations also include mint, which adds a refreshing and aromatic element.
- Tomatoes: Ripe, juicy tomatoes are diced and added to the salad for a burst of sweetness and acidity.
- Onions: Finely chopped red or white onions provide a mild onion flavor and a bit of crunch.
- Olive Oil: High-quality extra virgin olive oil is used as a dressing to add richness and depth of flavor.
- Lemon Juice: Freshly squeezed lemon juice is used to give Tabbouleh its characteristic tangy taste.
- Salt and Pepper: These are used to season the salad to taste.
Texture: The texture of Tabbouleh is a delightful combination of crisp and tender elements:
- The bulgur wheat is tender and slightly chewy, having absorbed the flavors of the dressing.
- The fresh herbs, especially parsley, provide a crisp and leafy texture.
- Tomatoes add juiciness and a burst of freshness.
- Onions contribute a bit of crunch and pungency.
Flavor: Tabbouleh boasts a bright and lively flavor profile:
- Herbs: The parsley and mint impart a fresh, herbaceous taste that is both grassy and slightly citrusy.
- Tomatoes: The ripe tomatoes provide natural sweetness and a pleasant acidity.
- Dressing: The dressing made from olive oil and lemon juice is tangy and slightly fruity, with a smooth and silky mouthfeel.
- Onions: The finely chopped onions offer a mild, savory flavor.
Preparation: Making Tabbouleh involves several steps:
- Soak the Bulgur: Bulgur wheat is soaked in hot water until it becomes tender. After soaking, it is drained and any excess water is squeezed out.
- Chop the Herbs and Vegetables: Fresh parsley and mint leaves are finely chopped. Tomatoes and onions are diced into small pieces.
- Combine Ingredients: In a large bowl, the soaked bulgur is combined with the chopped herbs and vegetables.
- Dress the Salad: Olive oil, lemon juice, salt, and pepper are drizzled over the salad. The salad is gently tossed to ensure even coating with the dressing.
- Chill: Tabbouleh is allowed to chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the bulgur to absorb the dressing.
Serving: Tabbouleh is typically served chilled and can be enjoyed as a side dish or mezze. It is often served with pita bread or alongside grilled meats, kebabs, or other Middle Eastern dishes. Tabbouleh is a light and refreshing addition to any meal, especially during warm weather, and it’s celebrated for its healthful qualities and vibrant flavors.
Steps
1 Done | Boil the bulgur until cooked for half an hour then remove and set aside. Let it steam |
2 Done | Add it to the cooked bulgur stew, namely scallions, cucumbers, tomatoes |
3 Done | Stir well until combined with the bulgur |
4 Done | Add the remaining ingredients and mix until smooth |
5 Done | Put the bulgur in the freezer to cool for 2 hours and it's ready to be served when it's cold |
