Tabouli, Tabbouleh –
Tabouli is a staple when it comes to my Grandmother’s kitchen.
One of the first recipes my grandma taught me how to make. I was always the one chopping the vegetables, the job that no one else wanted to do. Now I always have most of these ingredients on hand and it has become a staple of my own.
Most of the recipes from my grandmother’s kitchen contain similar base ingredients; onion, oil, burghul, lemon, tomatoes, and parsley. This one is no different. Garlic is also a largely-used ingredient in Lebanese cooking although this one does not call for it.
The other day, I learned about my great-grandfather and his love of gardening. I had never heard any of these stories before and now it makes sense why I love growing my own food and sharing it with others. I’m sure my Sitte always had the freshest ingredients to work with.
Tabouli
Ingredients:
2 cups burghul
2 bunches of curly parsley
2 stems of green onion, chopped
2 large tomatoes, diced
1 large cucumber, diced
¼ cup lemon juice
¼ cup oil (my grandmother uses vegetable oil)
Salt & pepper
How to:
- Soak burghul in 4 cups of warm water and squeeze dry once fully tender.
- Chop parsley and onion fine. Dice tomato and cucumber.
- Add all dry ingredients to a bowl.
- Pour in lemon juice and oil, and add salt and pepper to taste.
- Mix well, and let stand in the fridge for at least 30 minutes.
Serve with lettuce leaves. Redress as needed.
HOW WE PREFER IT
Some will say that tabbouleh is only best eaten fresh, but my family and I swear its better the next day.
We are always adding more lemon juice, oil, and salt to taste. The vegetables will release water as well as absorb the wet ingredients, so the taste will change over time.
My grandmother grew up eating tabouli with a green onion alongside it instead of lettuce or pita.
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