The weather is getting warmer every day now, and also the rain frequently comes, that makes the garden grow better. The tomato plants that I planted last week are settled very well, and they grow bigger and taller too. Watch out the parsley and lamb lettuce, they soon will be in flowers due to the warm weather, It is good to pick now and make the best out of those greens for a salad.
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| Tabbouleh - Lebanese Salad Susy Style |
Parsley is the key of Tabbouleh, the Lebanese salad, so I am lucky enough to be able to make use of it. Other ingredients for this salad are bourghul, tomato, cucumbers, mints a lot of lemon juice and olive oil. I have to get the rest of the vegetables from the market or shops as I do not have them in my garden.Serve the salad on cos lettuce, but traditionally it is served on grape leaves.
Preparation For The Tabbouleh
Soaking the bourghul in hot water.
This tabbouleh is served for four people, only a small quantity was prepared. It is a refreshing salad.
The grand recorded dish of tabbouleh was created on October 24, 2009, in Beirut, Lebanon.[11] It weighed 3557 kilograms and earned a Guinness World Record (Wik)
Tabbouleh is the most famous Lebanese salad. It is Lebanon's contribution to the world.
I am sharing my recipe, I believe that my tabbouleh is close enough to the tabbouleh that you find in Lebanon. Enjoy and give the method a go.
1/4 cup bourghul, soak in 1/2 cup hot water for half an hour
2 cups chopped parsley
1 cup chopped mints
2 small tomatoes, chopped
1/2 cup chopped cucumber
Juice of 1 large lemon
2 tablespoon olive oil
1/4 teaspoon salt
Mix all ingredients together prior serving. Serve with cos lettuce
Tabbouleh goes with baked chicken, spiced grilled lamb or fish and some yoghurt.
I think it's a good start for my cooking adventure of Lebanese cooking. The next one is kibbeh.
Stay Tuned
Susy
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