Tabbouleh

Tabouleh Tabbouleh is a Lebanese salad dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice. In Lebanon, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves. In Iraq, the dish is considered native to Mosul, whose cuisine is tightly linked to that of Syria.

Here’s Naheed’s take on it:

Parsley is available in very small quantities and more as a garnish than a spice at most 5 star restaurants. however, the Arabs eat a lot of parsley and tabbouleh is basically a parsley salad with burghul [cracked/broken wheat]. So you know where the inspiration comes from. For this dish, I’ve chopped a lot of parsley, colored it with cherry tomatoes and added a few chopped baby corns to obscure its origins. For the dressing, put some chopped garlic in two tbsp of olive oil, with freshly ground black pepper, put into a microwave at high power for 30 seconds. Add a dash of salt and then toss.

 

– Sid

 

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.