Do you know about Tabbouleh?

Question

I am making Lebanese Tabbouleh for a history project and I need to know how this dish reflects the culture of the Middle East.

Consider...

1. cooking methods

2. Ingredients

3. way food is eaten

4. when it is eaten

the main ingredients are Bulgur (finely ground wheat)

parsley, olive oil, lemon juice, mint and tomatoes

Any info on this dish would be great!

Answer 1

Cooking method; you soak the bulgar like cous-cous in boiling water to hydrate it, I generally add a bit of garlic, cayenne and salt to it so it has a bit of seasoning in it.

Ingredients; well you have covered,  there the one's I use, I do make up the lemon/oil and seasoning dressing and only add it when serving, this way the parsley does not discolour from the acid in the lemon juice, 30 minutes before as the addition is fine. For me a bit of onion adds a bit zip and hot peppers are an option to.

Way it is eaten; it is a side salad, it can be a sandwich filling additive, as part of a mixed plate with hummus, baba ganoush and other middle eastern delicacys with pickles/olive/hot peppers and pita is essential.

When it is eaten; it can be a lunch item a appetizer, a side veg and a dinner plate extra, there are no rule when eating  or times of the day.

Answer 2

A few minutes of research will help you more than asking here, but I'm happy to steer you in the right direction...

Bulgur is not "finely ground wheat"--we call that flour! See http://en.wikipedia.org/wiki/Bulgur. Bulgur has been partially boiled and then dried.

Also see http://en.wikipedia.org/wiki/Tabouleh. I would always always always include garlic, but that's my personal preference.

Answer 3

I use cooked and chilled Tabbouleh alongside my Greek Salads...and use pita bread to eat it with!!

OPA!!!!