Tuesday, July 21, 2009

Basic Tabouli, tealess but not tasteless

Tabbouleh or Tabouli, a Middle Eastern dish of Bulgur Wheat (steamed, dried and crushed wheat kernels) mixed with parsley, tomatoes, onions, mint, olive oil and lemon juice is served cold and usually with pita. One of my favorite vegetarian dishes that's nutritious and satisfying. Below is a photo of our final product created last week in culinary school. The one on the left, which I did, was 'cooked' a little longer with a little more water. It was also finished with a little more lemon and zest. A little more then half the class, including me, liked it better then the one on the right; softer, fluffier, zestier and  a little more refreshing. 

The following recipe is taken from
Professional Cooking by Wayne Gisslen (Le Cordon Bleu 6th edition), page 701.  My variations are highlighted in red.

Portions 12
Portion Size 4 oz

  • 12 oz Bulgur Wheat, medium texture
  • 1 oz olive oil
  • 1 lb English cucumber, peeled, seeded and dice
  • 2 tsp salt
  • 1.5 oz parsley, finely chopped
  • 1.5 oz scallions, sliced thin
  • 6 oz tomato, peeled, seeded & chopped
  • 3 fl oz lemon juice & zest from 1 lemon 
  • 2 tsp hot sauce (Cholula)
  • 3 fl oz olive oil
  • salt & pepper to taste
  1. Bring 28 oz  of water to a boil. Place bulgur wheat in a bowl. Pour boiling water over bulgur wheat. Add 1 oz olive oil.
  2. Cover and let stand until completely cool. The bulgur should have absorbed most or all the water and should be tender enough to eat. Drain & squeeze any extra water and fluff with fork.
  3. Add cucumber and 2 tsp salt to bulgur wheat and toss. Drain any extra moisture.
  4. Add parsley, scallions, tomatoes, lemon juice, zest , hot sauce and olive oil. Salt and pepper to taste.
  5. Garnish with lemon and parsley
  6. Serve with pita bread
Next week I will be making with dish with tea and serving it with Tea-Ta Chips...stay tuned, it is Simply Tea-licious...

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