Greek Style Tabbouleh


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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

Around 4,000 BC a nation called Canaanites, from their city of origin Canaan, inhabited the coastal areas and forested mountains of East Mediterranean coast, exactly where Lebanon is found today. During ancient ages Canaanites showed a very intensive trade activity throughout the Mediterranean Sea. Back at those ages Mediterranean Sea was experiencing heavy traffic from Greeks Canaanites and generally all people around it.
Greeks called these people Phoenicians which meant “red”, in reference to the purple dye they produced from murex seashells. That name remained and they have been called that way ever since. The Phoenicians were excellent navigators and dominated the Mediterranean Sea trade for over 500 years.

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It was the Phoenicians who invented the alphabet around 1,600 BC and passed it to the Greeks and that led further to the Latin one.
Tabbouleh derives from the Arabic word taabil and it means seasoning. Tabbouleh is a vegetarian dish very popular in the Arab world and the Middle East. It is made with bulgur, tomatoes, parsley, mint, onion and a dressing of olive oil and lemon juice. Of course there are quite a few variations and I believe each home cook has her own recipe.
I was in a salad mood and since summer is approaching fast and temperatures here have climbed to the 30’s C, I thought that a light meal is more appropriate plus we have a figure to preserve. Now that, clothes are not as heavy as during winter, our figures show more precisely and any additional kilos are quite difficult to hide.

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Having all these in mind and having a ton of cracked wheat in my pantry, begging to be used, I decided to make a tabbouleh salad only a bit differently. I wanted it to be a full meal so my son could eat it as well and get all the necessary ingredients out of it. This salad in its original form is a completely vegan meal, but I decided to infuse a bit of feta cheese and make it from vegan to vegetarian. I also decided to add a few olives so as to be a combination of Greek salad and a tabbouleh.
The experiment was extremely successful and I can tell you that if you want a light yet filling meal for the summer this salad is the one for you. Packed with green flavors from the mint and parsley, filling from the cracked wheat, protein rich from the feta cheese and loaded with vitamins from tomatoes, this salad has it all. If you decide to make it with cracked wheat, you can follow my instructions. If you want to use bulgur, you don’t have to boil it, just let it soak its water for about 20 to 30 minutes.

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5.0 from 13 reviews
Greek Style Tabbouleh
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Salad
Cuisine/ Κουζίνα: Fusion/Middle Eastern
Ingredients/ Συστατικά
  • 200 gr. / 7 oz. cracked wheat or bulgur (see above for instructions)
  • 700 ml / 24 fl oz. water
  • 1 large or two small tomatoes, diced
  • 1 large scallion or two small, chopped
  • 1 small cucumber or half large, diced
  • A bunch of parsley, finely chopped
  • A bunch of mint leaves, finely chopped
  • 60 gr. / 2 oz. feta cheese, grated
  • 5 olives, chopped
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
For the Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp sugar
Instructions/ Εκτέλεση
  1. In a pot put the cracked wheat and water in high heat.
  2. Bring to boil and let it boil for two minutes.
  3. Remove from fire and let it stay until it absorbs all the water and cools down.
  4. It must be firm outside and soft inside.
  5. If you see that it needs more, boil it for a minute with a one to two tbsp. of water.
  6. In the meantime prepare the vegetables, the feta and the olives.
  7. Once the cracked wheat has absorbed the water, drain it in a fine sieve.
  8. Place it in a deep bowl and add the cumin, salt, olive oil and lemon juice.
  9. Mix to incorporate.
  10. Add the vegetables and mix to incorporate as well.
  11. Finally add the salt, sugar and cumin and pour the olive oil and lemon of the dressing.
  12. Mix and put in the fridge for about half to one hour so the flavors of the vegetables will be released.
  13. Serve with pita bread or any other bread or as a side dish to meat.

 
5.0 from 13 reviews
Σαλάτα Ταμπουλέ
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Σαλάτα
Cuisine/ Κουζίνα: Μέση Ανατολή
Ingredients/ Συστατικά
  • 200 γρ. πλιγούρι
  • 700 ml νερό
  • 1 μεγάλη ή δύο μικρές ντομάτες, σε κύβους
  • 1 μεγάλο κρεμμυδάκι ή δύο μικρά, ψιλοκομμένα
  • 1 μικρό αγγούρι ή μισό μεγάλο, σε κύβους
  • Ένα μάτσο μαϊντανό, ψιλοκομμένο
  • Ένα μάτσο φύλλα δυόσμου, ψιλοκομμένα
  • 60 γρ. τριμμένο τυρί φέτα
  • 5 ελιές, ψιλοκομμένες
  • 1 κ.γ. κύμινο
  • 1 κ.γ. αλάτι
  • 2 κ.σ. ελαιόλαδο
  • 1 κ.σ. χυμό λεμονιού
Για τη Σάλτσα
  • 3 κ.σ. ελαιόλαδο
  • 2 κ.σ. χυμό λεμονιού
  • 1 κ.γ. αλάτι
  • 1 κ.γ. κύμινο
  • 1 κ.γ. ζάχαρη
Instructions/ Εκτέλεση
  1. Σε μια κατσαρόλα βάλτε το πλιγούρι και το νερό σε δυνατή φωτιά.
  2. Βράστε για δύο λεπτά.
  3. Βγάλτε από τη φωτιά και αφήστε το να μείνει μέχρι να απορροφήσει όλο το νερό και να κρυώσει.
  4. Πρέπει να κρατάει αλλά να μην είναι σκληρό.
  5. Αν είναι σκληρό βάλτε το πάλι στη φωτιά και βράστε το για ένα λεπτό με ελάχιστο νερό.
  6. Εν τω μεταξύ, προετοιμάστε τα λαχανικά, τη φέτα και τις ελιές.
  7. Μόλις το πλιγούρι έχει απορροφήσει το νερό, στραγγίστε το σε λεπτό κόσκινο.
  8. Βάλτε το σε ένα βαθύ μπολ και προσθέστε το κύμινο, το αλάτι, το ελαιόλαδο και το χυμό λεμονιού.
  9. Ανακατέψτε να ενσωματωθούν.
  10. Προσθέστε τα λαχανικά και ανακατέψτε ξανά.
  11. Τέλος, προσθέστε το αλάτι, τη ζάχαρη και το κύμινο και ρίξτε το ελαιόλαδο και το λεμόνι.
  12. Ανακατέψτε και βάλτε στο ψυγείο για περίπου μισή έως μία ώρα, για να δώσουν τα λαχανικά τα αρώματά τους.
  13. Σερβίρετε με πίτα ή οποιαδήποτε άλλο είδος ψωμιού ή σαν γαρνιτούρα σε κρέας.

 

43 Responses to Greek Style Tabbouleh

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  1. Fallya says:

    Great recipe Katerina! Try it also with quinoa, it is as delicious as it is nutritious and perfect for gluten free diets!!!!

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  3. Shri says:

    I loved this post and the recipe Katerina.

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  5. What a delicious light lunch/side dish! I think this looks amazing!! Pinning for later. p.s. always enjoy reading your blog, I always learn something new!

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  7. Sneha says:

    Such a gorgeous dish! Your photos make me want to dive into the screen with a fork of course. I’ve always wanted to make a tabbouleh because I grow a ton of parsley and mint every summer.i love the texture of cracked wheat and have always enjoyed tabbouleh–thanks for sharing a great recipe.. :)

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  9. Juliana says:

    I love tabbouleh, but always forget to make it at home…thanks for the recipe Katerina…as the warm weather season approaches, this salad will be perfect!

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  11. cquek says:

    Your recipes are always interesting and delicious. Thanks for sharing.

  12. 7
  13. Diane says:

    This looks so fresh! Tabbouleh is new to me. I have most of these ingredients and I’m so curious to try this beautiful salad!

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  15. Nicky says:

    This looks delicious. It combos the best of a Greek salad with Tabbouleh. Can’t wait to try it

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  17. I’m putting this dish on my “to do” list right now. Looks fantastic.

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  19. I love tabbouleh, this Greek style version sounds so good!

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  21. Such a gorgeous dish! Your photos make me want to dive into the screen with a fork of course!

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  23. Miz Helen says:

    I just love having the history of this dish that is so delicious. Hope you have a very special Mothers Day weekend and thanks so much for sharing with Full Plate Thursday this week.
    Miz Helen

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  25. Erlene says:

    This looks wonderful. I’ve never tried making my own tabbouleh. Thanks for the step-by-step instructionss

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  27. This looks so delicious. I love the history that you add to your posts.

    I thought it interesting that the Bible tells that the first Christian convert in Europe was a woman from your area. She was known in the Bible as Lydia. She was a seller of purple. You can read about her in the book of Acts – Chapter 16.

    Have a wonderful day!

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  29. rebecca says:

    looks so good we love tabouleh at our house, have a lovely mothers day

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  31. I love learning something new and your post is filled with very interesting tidbits of history. Love the recipe, too!

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  33. Joanne says:

    Fresh flavors like this are just what I’m craving right now!

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  35. mjskit says:

    I’ve always wanted to make a tabbouleh because I grow a ton of parsley and mint every summer. However, I’ve never found a recipe I liked until now. I love this recipe! Looks like the right balance of ingredients and such pretty salad! Thanks for sharing Katerina!

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  38. Susan says:

    So beautiful and packed with flavor, Katerina! I love salads like this.

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  40. I am a big fan of this salad but never new the origins. And very nice twist on this Greek style one, love the fact that it is a full meal.

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  42. αγαπημένη σαλάτα το ταμπούλε!!
    εσύ πρόσθεσες και τις ελληνικές πινελιές και την έκανες ακόμα πιο ενδιαφέρουσα!
    φιλιά πολλά Κατερινάκι!

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  44. Απο τις πιό δροσερές σαλατες που εχω δοκιμασει!

    http://beautyfollower.blogspot.gr

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  46. Cecilia says:

    Hi Katerina, a big compliment to this great recipe. I’d say it will make its way into my personal cookbook. Thanks for sharing and inspiring.

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  48. Sissi says:

    What a creative idea, dear Katerina! You know, as someone who constantly looks for ways to use feta I keep on having in my fridge, I’m already preparing for this delicious version of tabbouleh (which, by the way, I love!). Thank you for constant inspiration!
    PS I had no idea Phoenician meant “red”. Haven’t learnt it on history lessons :-) One lives and learns…

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  50. Tara says:

    This is one gorgeous salad, I am in love with it!!

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  52. grace says:

    i love the texture of cracked wheat and have always enjoyed tabbouleh–thanks for sharing a great recipe!

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  54. Barbara says:

    What a beautiful (and healthy) summer salad, Katerina! I can’t wait to make it. It’s got all my favorite things in it and I love the lemony vinaigrette you serve with it.

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  56. Catherine says:

    Dear Katerina, what a beautiful and vibrant salad. My family would love this…a perfect accompaniment to any meal. xo, Catherine

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  58. What a beautiful healthy salad…can’t wait to try it.

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  60. Debra says:

    I love the idea of the feta and olives. I haven’t made Tabbouleh in a long time. There is a small city close to us that actually has a Tabbouleh festival in the spring. We have been once.

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  62. I love your beautiful photo and Greek Style Tabbouleh Katerina!

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  64. Your Tabbouleh looks so colourful and delicious, Katerina! I really like the sound of your recipe.

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  66. You are making me very hungry my friend! Beautiful photos as always!

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  68. Your photograph is fantastic and the salad looks amazing!

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  70. gloria says:

    This look delicious!

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  72. I just adore Tabbouleh and it is such a classic! Your photos are just amazing and can’t wait to pin these!

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  74. Ωραία και δροσερή σαλάτα, που φέρνει στο μυαλό μας το καλοκαίρι!
    Μου αρέσουν πολύ οι ελληνικές πινελιές!
    Δείχνει φοβερά λαχταριστή με τόσο όμορφα χρώματα!
    καλή εβδομάδα και καλό μήνα Κατερίνα μου!

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  76. marcela says:

    so yummy! your tabbouleh is awesome! I’m dying to give it a try!

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  78. This screams SUMMER! And I just love the freshness and flavour of this beautiful salad.

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  80. No one in my family likes tabbouleh but I love it. Feel like grabbing that bowl!

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  82. Ξανθή says:

    Η ωραιότερη σαλάτα.
    Καλή εβδομάδα.

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  84. Ola says:

    I also had a very similar dish last week-I think it maches perfectly with baked chicken for example:)

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