Wondering what to put on your menu for Iftar?
Break the Ramadan fast with a recipe that is fun and easy to make and yet will leave you and your guests with a happy healthy belly.
Follow our recipe to creating the perfect Tabbouleh dish!
First things, First! You’ll be needing:
- 1/2 of Bulgur (You could make it in quinoa and cracked wheat version too!)
- 1 Lemon
- 1 to 2 Large brunches of Flat Leaf Parsley – make sure it’s clean and dried
- 1 large bunch of mint – again, clean and dried
- 2 scallions
- 2 average sized tomatoes
- 1/4 cup of extra-virgin olive oil – divided
- 1/2 teaspoon of salt
- A few whole leaves of mint for garnish
- 1/4 teaspoon ground allspice
- 1 small cucumber
- 1 small and 1 medium sized bowl
- Knife and cutting board
- Measuring Cups and Spoons
Step by Step
1. Soak the Bulgur: Pour hot water (just off the boil kind of hot) in the small bowl of bulgur by 1/2 – inch. Set aside to soak the bulgur until softened but chewy – leave it for at least 20 minutes.
2. Prep the herbs and vegetables: While waiting for the bulgur to soften up, juice the lemon and start chopping the parsley and mint. You will need 1 1/2 cup packed of chopped parsley and 1/2 cup packed chopped mint for the amount of bulgur you have. Thinly slice the scallions to equal a pilling 1/4 cup. Medium chop the tomatoes; they will roughly equal to 1 1/2 cups. If you decided to add a cucumber, medium chop it to about 1/2 cup.
3. Dress the bulgur: 20 minutes is up! Now, drain off any excess water and place it in the larger bowl. Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and ½ teaspoon of salt. Mix to coat the grains. Then add the herbs and vegetables to the bowl together with the bulgur. Don’t use all the tomatoes! – we’ll be needing the half of it for garnish.
4. Season and Toss like Salt Bae: Add 2 more tablespoons of olive oil and another 1 tablespoon of lemon juice and the optional allspice to the bowl. Toss everything together, taste, and adjust seasonings as needed.
5. And lastly, Garnish: To serve, add the element of design with the reserved tomatoes and a few whole mint springs. Serve at room temperature with crackers, slices of cucumbers, fresh bread, or pita chips.
If you choose to make the Tabbouleh with Quinoa or Wheat, simply replace the bulgur with any of these two. Tabbouleh is a very flexible dish to make – be creative, feel free to add more or less of any ingredient based on your palate.