Tabbouleh is an Arabic salad. It is traditionally served as part of a mezze in the Arab world. Tabbouleh can be made in variations by using bulgur, cracked wheat or even Quinoa.
Bulgur is recognized as a whole grain. Bulgur is sometimes confused with cracked wheat. Bulgur is from parboiled groats of different wheat species, whereas cracked wheat is crushed wheat grain that has not been parboiled. Bulgur looks pale gold colour, whereas the cracked wheat is brown in colour and the flakes are rough to touch. Bulgur gets soaked very fast compared to cracked wheat. This food is very low in Cholesterol and is also a good source of Dietary Fiber, Vitamin C and Vitamin K, and a very good source of Manganese.
Ingredients
- 1/2 cup Bulgur (substitute with Quinoa or Cracked wheat)
- 1 no. Lemon
- 1 large bunche Parsley, washed and dried
- 1/2 large bunch Mint, washed and dried
- 1 no. Onion
- 2 medium Tomatoes
- 1/4 cup Extra-virgin olive oil, divided
- 1/2 teaspoon Salt
- ½ cup Pomegranate
- Olives
- Salt (optional)
- A few whole leaves of mint for garnish
Making
Soak the bulgur in hot water for 15 minutes and cover it. If using cracked wheat soak it in boiling water. Set aside until softened. Wash and pat dry the herbs. Fine chop the herbs. Chop the onions and tomatoes. Drain the bulgur. In a small bowl squeeze juice of 1 lemon, add olive oil, salt and mix well. Pour this mixture on the bulgur and mix well. Add the onions and tomatoes. Check for the tanginess and salt, adjust seasonings as needed. Reserve some of the bulgur, onions and tomatoes for garnish.
Transfer the herbs to a large bowl, pour in the bulgur mixture, pomegranate seeds and toss well. Garnish with mint leaves, bulgur, onions, tomatoes and pomegranate seeds.
Serve with wheat crackers, pita breads or Khaboos.
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