Tabbouleh originated in the mountains of Syria.  The word tabbouleh comes from the Arabic word Mtabali, which means seasoned.   What I found amazing is bulgur wheat is very proximate in Hattian recipes.

My favorite is Bulgur AKA Tabbouleh Salad.  This salad is healthy, high is fiber, low in calories, sodium and sugar.  I think if you try Tabbouleh is cold become your favorite too.

1/2 cup fine to medium bulgur wheat, 3 lemons, 1/2 cup minced green onions, 2 bunches minced fla20 minutes or until at-leaf parsley, 1/4 cup minced fresh mint, 1 1/2 cup finely diced firm tomatoes, 1/4 cup finely diced mint, 1 minced garlic clove, 2 finely diced Persian cucumbers, 1/4 cup finely diced red onions, 1/3 cup fresh lemon juice,1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red peppers, 1/8 teaspoon allspice, 1/3 cup extra virgin olive oil and a head of romaine lettuce. 1/2 pound medium shell on shrimp.

In a bowl add the wheat, pour in enough hot water to cover the wheat, add the juice of the 3 lemons.  Loosely cover with a towel and soak for at least 20 minutes or until all the water is absorbed.  When the water is absorbed, the wheat should feel tender.  Pour the wheat into the towel and squeeze out as much liquid as you can.  Put the wheat into a bowl, let’s start making our salad.  Add all the rest of the ingredients except the oil and lettuce.  Mix well, refrigerate for at least 45 minutes. Dump the shrimp into a quart saucepan.  Add 1-quart of water and 3 tablespoons crab boil.  Bring to a boil, add shrimp cook for 3 minutes turn the fire off allow the shrimp to sit in the water for 10 minutes. Remove the salad from the refrigerator add the oil and stir again. Place the lettuce leaves on a plate, pour the wheat in a pile in the center of the plate, top with the shrimp. SERVE

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