In recent years in the US, Middle Eastern food has become somewhat of a fad, seeing food trucks pop up with irresistible falafel sandwiches, and hummus sold at every supermarket.
One of my favorite foods from the Middle East is their delectable salads. One in particular that we will mention today is the Tabbouleh (or Tabouli), a Lebanese traditional salad made of tomatoes, finely chopped parsley, mint, lemon, olive oil and bulgur. Sounds very simple, but the combination makes a salad, or almost a dip that is just as satisfying on a toast. They are served as part of the Mezze, which is a selection of small dishes served to accompany alcoholic drinks as a course or as appetizers before the main dish in the Near East and the Balkans.
Here is a brief history I found about Tabbouleh at ifood.tv. "Tabbouleh is known to have originated in the mountains of Lebanon and Syria. Edible herbs called qadb that are used in tabbouleh recipes even today, were eaten by Arabs since Medieval times. It is a part of the Arab food culture today, just as much as baba ghanouj, hummus and pita."
Well, enough talking about Tabbouleh, let’s try making it at home. In the Northern hemisphere, you might want to make this when the herbs are at its peak in the summer, but these ingredients are available fresh throughout the year, so you can get started now!
Here is an authentic Lebanese recipe, with lots of chopping involved. But the results will not disappoint!
If you live close to NJ, and are craving for more authentic Lebanese flavors, I would recommend Headquarters Sannine Lebanese Restaurant in North Brunswick, NJ. Here is a yelp review on this restaurant. We have had nothing but positive experience at this restaurant, and we have been there many times. Tables are few, and service can be a bit slow, but that is part of the Cross-Cultural experience!
One of my favorite foods from the Middle East is their delectable salads. One in particular that we will mention today is the Tabbouleh (or Tabouli), a Lebanese traditional salad made of tomatoes, finely chopped parsley, mint, lemon, olive oil and bulgur. Sounds very simple, but the combination makes a salad, or almost a dip that is just as satisfying on a toast. They are served as part of the Mezze, which is a selection of small dishes served to accompany alcoholic drinks as a course or as appetizers before the main dish in the Near East and the Balkans.
Here is a brief history I found about Tabbouleh at ifood.tv. "Tabbouleh is known to have originated in the mountains of Lebanon and Syria. Edible herbs called qadb that are used in tabbouleh recipes even today, were eaten by Arabs since Medieval times. It is a part of the Arab food culture today, just as much as baba ghanouj, hummus and pita."
Well, enough talking about Tabbouleh, let’s try making it at home. In the Northern hemisphere, you might want to make this when the herbs are at its peak in the summer, but these ingredients are available fresh throughout the year, so you can get started now!
Here is an authentic Lebanese recipe, with lots of chopping involved. But the results will not disappoint!
If you live close to NJ, and are craving for more authentic Lebanese flavors, I would recommend Headquarters Sannine Lebanese Restaurant in North Brunswick, NJ. Here is a yelp review on this restaurant. We have had nothing but positive experience at this restaurant, and we have been there many times. Tables are few, and service can be a bit slow, but that is part of the Cross-Cultural experience!
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