Tabbouleh - A Vegan Greeting from the Middle East
, by Irene Kirchhoff , 3 min reading time
Tabbouleh - a vegan greeting from the Middle East Full of vitamins, flavor, and vibrant colors. To ensure these fresh ingredients make it home safely, I recommend the TikiweFlex. https://tikiwe.com/collections/shopper
Tabouleh is also known as parsley salad or bulgur salad.
I've known tabouleh for about 40 years, since I lived in Israel. That's where I first enjoyed tabouleh in an Arab restaurant and later learned how to make it.
Actually, tabouleh is an appetizer or a side dish. Depending on how much bulgur you add, it can be a filling meal or remain a light side dish. Either way, it's a super delicious, fresh vitamin bomb, and here's what you need for it:
- 1 large bunch of flat-leaf parsley
- 2 tomatoes or x cherry tomatoes
- ½ cucumber
- 1 small red onion or 2 spring onions
- 1 organic lemon
- 1 handful of dry bulgur
- a few fresh mint leaves
- 3 tablespoons olive oil
- a little pepper and salt
If you don't like onions, you can leave them out.
It's important to CHOP all ingredients finely. If you throw them in a blender, everything will be shredded, and the chewing experience will lose its flavors. My teachers also frowned upon using a mezzaluna for parsley. You should chop it.
The parsley must be without stems, only the leaves count. Soak the bulgur for about 2 hours after washing so it can swell and become soft.
Add the mint carefully and keep tasting it so it doesn't become too overpowering and only taste of mint. Likewise, add the lemon carefully so the salad doesn't become too sour. Your taste decides. Enjoy your meal.
By the way, the ingredients can be perfectly transported home in the Tikiwe®Flex. If you need a bit more space, you can unbutton it as needed. You can find the link to the bag here: https://tikiwe.com/collections/shopper
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