Tabbouleh salad. A beautiful dish full of goodness and freshness. How can you do justice to this salad in words? I believe the Lebanese invented this dish. I am a big lover of Lebanese food, and you can often find this in Turkish restaurants too. I like to serve tabbouleh salad when we’re having a BBQ. It’s really refreshing and always reminds me of hot summers – in the UK? Well…. sometimes!.
The Arabic word tabbūle is derived from the word taabil, meaning seasoning. It can also be spelled tabouleh or tabouli. In the Arab world, particularly Iraq, Syria, Jordan, Lebanon, and Palestine it is usually served as part of a meze.
It’s very easy to decorate, and it goes well with all kinds of meat. I realise that traditionally you don’t soak the Bulgur wheat, but I do prefer to. Some people use all kinds of ingredients like peppers, cucumbers and spring onion but I like it ‘as mama made it.’
I think we all have our way of making what we like with a twist or an adjustment of some sort, but I like to keep the dish as close to the original as possible, so most of time I do. Nothing complicated about this tabbouleh salad – nice and simple and quick to make – great if time is tight for you as it often is for me.
So let’s get on with this lovely salad…………