Today, I am sharing a salad recipe. Tabbouleh is a Middle Eastern salad that is traditionally served as part of the first course. You will be surprised that each region of the Middle East has its version of Tabbouleh with very few changes to the proportions of ingredients and they are also called differently in some places. And it is not surprising that now this has become the most sort of American ethnic food.
You might have already guessed that I got to have my first Tabbouleh at my only favourite restaurant so far here in Yanbu - Ostorah. I have tried making this before with the leftover burghul after my failed attempt at making Kebbeh - those Kebbeh was an ultimate disaster! But realised that Mr F loves to have Kebbeh but not Tabbouleh even though both have a fair amount of Burghul. Talk about the meat vs greens choice! 😤
Anyways, here is my second version of Tabbouleh that found its way to his tummy with a happy face. Thanks to Pomegranate and feta cheese that was a win-win - without compromising on the traditional ingredients.
Tabbouleh with Pomegranate and Feta Cheese
- ¼ cup burghul (fine cracked wheat) soaked in ½ cup very hot water and covered
- A generous handful of parsley leaves
- a fistful of fresh mint leaves
- 1 small-sized onion, chopped very finely
- 1 tomato, diced into fine pieces
- 2 tablespoons or more of extra virgin Olive oil
- 2 to 3 tablespoons of lemon juice
- salt and freshly ground pepper as per taste
- ½ cup of pomegranate arils
- 2 to 3 cubes of feta cheese, crumbled
- Prepare the Burghul - there are different schools of thought when it comes to rinsing it. Some say rinse in cold water, drain and soak in hot water. Some others say directly soak in hot water and cover to let it absorb. I have tried both methods and there is no difference in taste. The bottom line, it sucks up double the amount of water very easily. If rinsing, use clean water. And for this salad, we need it separated grains type, so however you choose to do, let it sit covered in very hot water and use it only after draining off the excess if any completely.
- Take only the leaves from the Parsley and mint, rinse and chop them finely.
- Keep all the chopped ingredients in the fridge until required
- Just before serving, mix all the ingredients and adjust them according to your taste
- Serve immediately
Use fresh ingredients and make it just before serving to get the best out of the Tabbouleh. It is imperative to ensure everything is drained off the excess water - Burghul and the leaves. This will help to retain the salad crunchiness. The recipe ingredient measurement is to be taken only as a guideline. Please add or reduce ingredients as per your taste and make it family-friendly.
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