Tabbouleh (also known as Tabouli) is a healthy green authentic Lebanese salad. It’s made from bulgur, tomatoes, finely chopped parsley, mint, and onion, seasoned with olive oil, lemon juice and salt.
Highly nutritious with all the parsley; which is rich in vitamins A, C and K, and packed with flavonoids and antioxidants. If you want a gluten-free version, try substituting the Burgul with Quinoa.
In traditional Lebanese cuisine, Tabbouleh is usually served along with mezze, a selection of small dishes served at the beginning of a large-scale meal. It can be eaten in pita bread, scooped onto pita bread, or eaten traditionally with a fork.
Lebanese Tabbouleh Salad
- Bulgur (1/2 cup)
- Olive Oil (3 tbsp)
- Fresh Flat-leaf Parsley (2 cups finely chopped)
- Fresh Mint Leaves (1/2 cup finely chopped)
- Spring Onions (4 or 5 finely chopped)
- Cherry Tomatoes (10, cut in wedges)
- Fresh Lemon Juice (1/2 cup)
- Salt & Pepper
- Stir together bulgur and 1 tablespoon olive oil in a heatproof bowl or pan. Pour 1 cup boiling water over, then cover with a lid and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
- Finely chop the flat-leaf parsley, mint and spring onions. Cut the cherry tomatoes into halves.
- Mix the bulgur with parsley, mint, onions and tomatoes. Sprinkle olive oil, lemon juice, salt and pepper on top.
- If you want a gluten-free version, try substituting the Bulgur with Quinoa.
What’s your favorite spring activity?
I picked up outdoor running again and can’t wait to have picnics in the park, lazy noons laying on the grass reading a good book, breezy evening barbeques, or going to a festival with friends.
When spring arrives I instantly feel more energized. The days are getting longer, flowers popping out of the ground, the smell of freshly mowed grass, the sound of birds tjirping, temperature is slowly rising and my best friend the sun is finally coming back for some real quality time together!
Spring season is a fruitful period, the time of inspiration and rebirth. Or, as Robin Williams said, ‘Spring is nature’s way of saying, let’s party!’. So, this week a recipe to celebrate spring! A spring salad with fresh lemon, radishes, peas, feta cheese, bulgur, parsley and a Portobello with bread crumble. Such a light, lovely salad. Enjoy!
- 2 Portobello mushrooms
- 4 Slices Bread (spelt, sourdough or whole weat)
- 2 Cloves Garlic
- 1 Lemon (zest)
- Salt / Pepper
- Bulgur (1cup/7oz/200g)
- Fresh peas (1,3 cup/7oz/200g)
- 2 Shallots
- Fresh Flat Leaf Parsley
- Feta Cheese (1cup/4oz/110g)
- 1 Lemon (Juice)
- Olive Oil
- Preheat the oven to 200°C/400°F/gas 6.
- Crumble the bread in a food processor. Add 2 finely chopped garlic cloves and the zest of one lemon.
- Remove stems from portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Place the mushrooms on a baking tray, gills facing up. Fill the protobello mushrooms with the bread crumble mixture.
- Bake for 10-15 minutes or until the mushrooms are tender.
- Prepare the bulgur (Add 2 cups boiling water to 1 cup bulgur, cover and let it stand for 10 minutes. Drain any excess liquid).
- Fill a pan with water, bring to the boil, then add the peas. Cook until the peas are tender and vibrant green, about 3-5 minutes. Drain.
- Meanwhile: finely chop the shallots, radishes and parsley. Crumble the feta cheese.
- Mix the bulgur, peas, shallots, radishes, parsley and feta. Season with salt, pepper, 6 tbsp olive oil en lemon juice. Serve with the portobello mushrooms.
- Also a lovely (side) salad without the portobello mushrooms
When I visited Bulgaria a couple of years ago, this was my favorite food discovery: Shopska Salad. I think I ordered it almost every day, yum! Although it seems such a simple salad it is bursting with wonderful flavors. It’s just so fresh and delicious.
This traditional Bulgarian salad is popular throughout the Balkans and Central Europe. Made from fresh tomatoes, cucumber, peppers, onion, parsley, sirene (white brine cheese), salt and a light dressing of olive oil and vinegar.
The preparation of Shopska Salad is exceptionally easy and fast. The salad can be served as a starter or as a garnish to accompany a main dish. Please enjoy, or as the Bulgarians would say: добър апетит!
Bulgarian Shopska Salad
- 3 Large Tomatoes or a handful of Cherry Tomatoes
- 1 Cucumber
- 2 Roasted Peppers
- 3 Spring Onions
- Some Fresh Parsley
- Olive oil
- Red or White Wine Vinegar
- Sirene (white brine cheese, 3.5oz/100g)
- Chop the tomatoes, cut the cucumber in slices and cut the roasted pepper in stripes.
- Finely chop the spring onion and parsley.
- Mix all the ingredients. Add salt, olive oil and vinegar according to your preferences and stir.
- Finally grate cheese over the salad.
- If you can't find sirene, you can also use sheep cheese as a replacement.