Tabbouleh with Vegetables

Tabbouleh (or Tabuleh) is a dish that originates from the Middle East and is a fresh salad of bulgur, aromatic herbs, and finely chopped vegetables. Although it is not an Italian dish, I can suggest how to prepare it, and if you wish to add an Italian touch, for example, you could serve it with a sprinkling of finely grated pecorino cheese or alongside toasted homemade croutons. Here is the traditional recipe:

Ingredients

• 200 g of fine bulgur
• 400 ml of water
• 1 bunch of fresh parsley
• 1 bunch of fresh mint
• 4 medium tomatoes
• 1 cucumber
• 3 green onions (or shallots)
• Juice of 2 lemons
• 60 ml of extra virgin olive oil
• Salt to taste
• Black pepper to taste

Preparation

1. Rinse the bulgur under cold running water, then put it in a bowl and cover it with the hot water. Let it soften for about 30-40 minutes. If you were using coarse bulgur, it might take longer; follow the instructions on the package for soaking times.
2. Meanwhile, wash the parsley and mint and dry them well. Remove the thicker stems and finely chop the leaves.
3. Wash the tomatoes and cucumber, cut them into small dice. Also clean the green onions by removing the tougher part of the stem and slice them thinly.
4. When the bulgur is ready, drain it if necessary (some varieties absorb all the water) and press it with a spoon to remove the excess water.
5. In a large bowl, combine the soaked bulgur, chopped herbs, tomatoes, cucumber, and green onions. Mix well.
6. In a small bowl, combine the lemon juice with the olive oil, salt, and pepper. Whisk with a fork.
7. Pour the dressing over the bulgur and vegetables, then mix thoroughly to allow the dressing to be absorbed.
8. Taste and adjust for salt or pepper if needed. Let the Tabbouleh rest in the refrigerator for at least an hour before serving, this will allow the flavors to blend well.

Curiosity

Tabbouleh is one of the most famous dishes in Lebanese and Syrian cuisine, but it has spread to many neighboring countries, becoming a symbolic dish of Middle Eastern cuisine. Traditionally, it uses more parsley than bulgur, which makes the salad incredibly fragrant and fresh. It’s perfect as an appetizer or as a side dish to more substantial meals, especially on hot days.