Recipe for Middle Eastern Tabouleh
By Yasmine Awais
If you have eaten at any Lebanese restaurant in Saudi Arabia, you have probably had tabouleh (spelling varies depending on transliteration used). Tabouleh is a lovely and refreshing salad that is perfect for the hot desert climate. The origins of tabouleh are decidedly Middle Eastern, exactly where is up for debate, although Lebanon is claiming the title.
Tabouleh is very popular with vegetarians outside of the Middle East; however, in the USA it tends to be heavier on the bulgur wheat than here in KSA. Bulgur wheat can be purchased in bulk at spice or grocery stores. If your Arabic is not so good, just tell the person at the counter that you are making tabouleh and they will show you the bin that is holding the yellowish, small grains of nutritious wheat. Don’t buy that stuff out of a box!
Serves 8 (if you are serving it as a meze)
½ cup of bulgur wheat
1-cup water
2 tomatoes, diced
1-cup of fresh parsley, chopped (stems and all)
¼ - ½ cup of fresh mint, chopped (leaves only) - optional
½ - 1 lemon
½ cup extra virgin olive oil
½ of one red onion (finely chopped) or some scallions (whites and greens, chopped)
Fresh ground black pepper
Click here to read Expat Arrivals Riyadh City guide or the Saudi Arabi coutnry guide
If you have eaten at any Lebanese restaurant in Saudi Arabia, you have probably had tabouleh (spelling varies depending on transliteration used). Tabouleh is a lovely and refreshing salad that is perfect for the hot desert climate. The origins of tabouleh are decidedly Middle Eastern, exactly where is up for debate, although Lebanon is claiming the title.
Tabouleh is very popular with vegetarians outside of the Middle East; however, in the USA it tends to be heavier on the bulgur wheat than here in KSA. Bulgur wheat can be purchased in bulk at spice or grocery stores. If your Arabic is not so good, just tell the person at the counter that you are making tabouleh and they will show you the bin that is holding the yellowish, small grains of nutritious wheat. Don’t buy that stuff out of a box!
Serves 8 (if you are serving it as a meze)
½ cup of bulgur wheat
1-cup water
2 tomatoes, diced
1-cup of fresh parsley, chopped (stems and all)
¼ - ½ cup of fresh mint, chopped (leaves only) - optional
½ - 1 lemon
½ cup extra virgin olive oil
½ of one red onion (finely chopped) or some scallions (whites and greens, chopped)
Fresh ground black pepper
- Pour the hot water over the bulgur wheat. Cover and let sit for 15-30 minutes. All of the water should be absorbed and the wheat should be tender. If it is too watery, drain the excess water.
- Squeeze half a lemon and add the olive oil into the prepared bulgur wheat, stir.
- Add the rest of the ingredients, stir.
- Taste! If the salad needs more acidity, add the other half of the lemon. More olive oil can be added if necessary.
Click here to read Expat Arrivals Riyadh City guide or the Saudi Arabi coutnry guide
