The home of Tasty Food Recipes invites you to try Tabouleh recipe. Enjoy my collection of delicious food recipes and learn how to make Tabouleh .
Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.
Ingredients (serves 4)
55g (1/3 cup) fine burghul (see note)
2 bunches flat-leaf parsley
1 small bunch mint, leaves picked
1 large vine-ripened tomato, cut into 1cm pieces
2 spring onions, finely chopped
2 lemons, juiced
80ml (1/3 cup) olive oil
Place burghul in a bowl, add enough cold water to cover, then set aside for 1 hour or until softened. Drain in a sieve over a bowl, pressing down with the back of a spoon to drain excess moisture. Discard liquid.
Trim 5cm from parsley stalks and discard. Thinly slice parsley and mint, and place in a large bowl with burghul and tomato. Place onions, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Using your fingers, rub to combine. Add to parsley mixture and toss to combine, then stir in lemon juice and oil. Makes 4 cups.
Serves 4 as a mezze.
Burghul (cracked wheat), available from the health food section of supermarkets, is whole wheat that has been partially boiled, cracked and dried.
Tabouleh is as famous as the cedars of Lebanon. It's the trademark dish of Lebanese cuisine and one of the best known throughout the world. Good tabouleh is eaten with fresh leaves of lettuce or cabbage and, in the first days of spring, with tender, freshly picked vine leaves. The secret to a good tabouleh lies in having dexterity while chopping the ingredients. The parsley should be sliced rather than chopped, without being bruised. Allow an extra hour to soak the burghul.
MasterChef - February 20111, Page 74
Recipe by Kamal Mouzawak
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