Ingredients
-
200g Bulgur Wheat
-
250ml Water
-
125ml Extra Virgin Olive Oil
-
2 Lemon
-
4
-
2 tbsp Parsley
-
1 Red Onion
Directions
My son refers to Abu Dhabi as the ‘Tabbouleh Grand Prix’. Unusually for a five year old, Tabbouleh is his ultimate dish which we generally have once a week. For those not in the know Tabbouleh is a ‘salad’ made of bulgur wheat, onion, lemon juice, olive oil, tomatoes and herbs which originates from Lebanon but is served all over the Middle East. It is generally served as part of the mezze course although we often have ours with our mains. I also adore tabbouleh (and I don’t like tomatoes!).
Tabbouleh is one of those dishes that everyone has their own version of, mine comes from a cookbook that my sister gave me years ago called Falling Cloudberries but we have adapted it slightly to suit our tastes
Steps
|
1
Done
|
Soak the bulgur wheat in the water for 4 hours or longer in the fridge. |
|
2
Done
|
At the same time, dice a red onion and place in a sieve. Sprinkle a small amount of salt over it and leave for 30 minutes, then rinse to remove the salt. |
|
3
Done
|
When the bulgur wheat has absorbed all of the water remove it from the fridge. Add the olive oil, lemon juice and parsley. |
|
4
Done
|
De-seed and dice the flesh of the tomatoes. Add this to the bulgur wheat mixture. |
|
5
Done
|
Add the rinsed and drained red onion and stir in to mix it thoroughly. |
|
6
Done
|
Set aside to let the flavours absorb and prepare the rest of the mezze |
