Aug 4, 2008

سلطة تبوله- Tabbouli, Tabbouleh

ثلاثة أكواب من البقدونس مفروم - حوالي ثلاثة ضمم كبيرة

حبة بصل مفروم ناعم

ثلاث أو اربع حبات بندوره متوسطة الحجم ، مقطعه الى مكعبات صغيرة

كوب واحد من البرغل الناعم

كوب واحد من عصير الليمون لنقع البرغل ,يمكنك ان تضيفي المزيد فى وقت لاحق ، حسب الذوق

قرن من الفلفل المفروم الحار-اختياري

نصف كوب من زيت الزيتون ، او اكثر ، تبعا لذوقك

الملح والفلفل الأسود
بأمكانك أضافة النعنع الأخضر المفروم, أختياري

انقعي كوب واحد من البرغل مع كوب واحد من عصير الليمون لنحو عشرين دقيقة.قطّعي البندوره مكعبات صغيره نظّفي البقدونس من الشوائب و اغسليه, قومي بهذه الخطوه بوقت سابق كالليله السابقه مثلا. قطعي البصل الى قطع صغيره أضيفي المكونات مع إضافة الملح والفلفل ، زيت الزيتون و اخلطيها جيدا. يمكنك اضافة المزيد من عصير الليمون وزيت الزيتون, حسب الذوق أخلطي المكونات حوالي نصف ساعه على الأقل قبل التقديم للسماح للمكوناتبأختلاط النكهات الطيبه. يقدم مع اوراق الخس او الملفوف وشرائح الخيار.







3 cups of finely chopped flat-leaf parsley- about 3 big bunches cleaned and sorted, take off the long stems at the end.
1 medium onion, finely chopped
3-4 ripe, medium size tomatoes, chopped into small cubes
1 cup of fine burghul (cracked wheat)
1 cup lemon juice to soak the burghul with and to dress the tabbouli – You may add more later, depending on how lemony you like it!
1 jalapeno pepper,chopped fine (optional)
½ cup good olive oil , or more, depending on your taste
Salt and Pepper
Soak 1 burghul in 1 cup lemon juice for about twenty minutes. No need to drain the burghul since the lemon juice will be all absorbed
Chop the tomatoes (small dice).
Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
Cut the onion, small dice.
Add the burghul and tomato in a large bowl. Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno.
Taste for seasoning. If too dry, you can add additional lemon juice and olive oil
Mix well. Let your Tabouli rest for half an hour before serving, this will allow the flavors to mix and taste better - you can cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.
Serve with cabbage or lettuce leaves and sliced cucumber - scoop some tabouli into a leaf and enjoy
!

5 comments:

vb said...

Delicious! Fresh and light, perfect for summer weather.

Summer said...

vb, thanks for your comment. i love tuabbouleh any time of the year, not just in the summer time...it is very refreshing and delicious, easy to prepare too.

Blue Rose said...

I love Tabbooleh so much!! Thank you Summer..

Here in Japan we usually use French Parsley not the usual one (italian or Baladi) because it is really rare to find it and also very expensive, so French parsley is more convenient and has the same taste ;)

Summer said...

blue rose, thanks for your comment!long time ago when i first moved to the states, flat leaf parsley was not widely available, so i used to use the curly kind, and it worked just as good. but i like the taste of flat leaf parsley, i think it has a better taste than any other! but "necessity is the mother of all inventions" and we do our best to do stuff as authentic as we can, right?

Blue Rose said...

yea you're totally right!! It happens here so often since our food is totally different from the Japanese!! (^_^:)