{"id":2440,"date":"2019-07-03T15:00:24","date_gmt":"2019-07-03T12:00:24","guid":{"rendered":"http:\/\/test.thebitterolive.com\/?p=2440"},"modified":"2019-07-03T18:41:10","modified_gmt":"2019-07-03T15:41:10","slug":"the-perfect-tabbouleh","status":"publish","type":"post","link":"https:\/\/test.thebitterolive.com\/?p=2440","title":{"rendered":"The Perfect Tabbouleh"},"content":{"rendered":"\n

This has got to be one of the most popular middle eastern salads. It was very popular in my family and everywhere around. Tabbouleh is the salad that appeared in every birthday party and in all planned and unplanned family gatherings. Although we can now make it anytime of the year, it was almost exclusively a summer salad because tomatoes and parsley are both at their best during summer. <\/strong><\/p>\n\n\n\n

Each family had their own tabbouleh master and we had two! I always helped with preparing for tabbouleh, because picking and chopping parsley for 20+ people is time consuming \ud83d\ude0a especially when this salad is the main event and not a side dish. Also, women would always take pride in how finely chopped their tabbouleh veggies are, it is essential that parsley and tomatoes are very finely chopped. So, this was time consuming and took more than one person to prepare. <\/strong><\/p>\n\n\n\n

There are endless recipes for this salad\nonline. To be honest, I have seen and experienced a lot of versions of this\nsalad that are not remotely close to what we call tabbouleh. This has motivated\nme to create the perfect tabbouleh recipe. Unlike other recipes that call for\nrough measurements, I created a recipe with very precise measurements to\nrecreate the recipe I grew up loving and enjoying. <\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Let\u2019s get that tabbouleh on the table!<\/strong><\/h2>\n\n\n\n

Usually, people get the proportions of the ingredients\nwrong. Let\u2019s agree on something, tabbouleh is a parsley salad and not a burghul\nsalad. So, if your salad is rather white than green, then it is not tabbouleh. In\nthe recipe below, I will be using cup measurements to leave the guessing out of\nthe game.<\/strong><\/p>\n\n\n\n

Use the freshest ingredients possible and make\nsure your tomatoes are red and ripe, but still firm.<\/strong><\/p>\n\n\n\n

Wash your parsley well and allow it to completely\ndry, preferably overnight. Parsley\u2019s stems are usually left out and only tender\nstems and leaves are used for the salad.<\/strong><\/p>\n\n\n\n

Parsley, tomatoes and onions should be finely\nchopped, which might be time consuming. However, this is the way to achieve the\nright texture. People often ask if a food processor can be used to prepare the\nveggies. I\u2019d say, well it was never used in my house, but I think you can use\nit to prepare the parsley. You\u2019d still have to chop the tomatoes and onions by\nhand though.<\/strong><\/p>\n\n\n\n

Burghul should NEVER be soaked in water. Once\nsoaked in water, the burghul will absorb the water and will taste soggy.\nInstead soak in the lemon juice right before you start chopping the veggies. By\nthe time you\u2019re done, the burghul will be ready.<\/strong><\/p>\n\n\n\n

Salt and mixed spices are to be added to the\nfinely chopped onion. It should then be squeezed a few times to make sure that\nall the juices in the onions are out. Preparing the onions this way means that\nyou will not be annoyed by the raw taste of onions.<\/strong><\/p>\n\n\n\n

Make sure to use the best quality extra virgin\nolive oil. <\/strong><\/p>\n\n\n\n

You do need all the oil and lemon juice because\nno one likes to eat a dry tabbouleh.<\/strong><\/p>\n\n\n\n

Serving that delicious salad!<\/strong><\/h2>\n\n\n\n

Tabbouleh tastes best right after it is prepared.\nI have seen people suggesting that the longer it sits, the better it tastes. I\u2019d\nsay all people I know would certainly disagree with this.<\/strong><\/p>\n\n\n\n

Tabbouleh can be served as a salad next to grilled\nmeat and chicken. It can also be served as part of a mezze table. However, like\nI said above, you really do not need an occasion to make tabbouleh, it can be\nserved anytime of the day on its own.<\/strong><\/p>\n\n\n\n

Tabbouleh is served with small romaine lettuce\nleaves, which serve as scoops for the salad. My mum\u2019s favorite way of eating\nthough, is with fresh vine leaves. Tastes divine!<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n
\n\t
\"tabbouleh\"<\/div>\n\t
<\/div>\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t\n<\/div>\n

The Perfect Tabbouleh<\/h2>\n
<\/div>\n
Tabbouleh is more than just a salad; it is a lifestyle. This is the original perfect recipe I grew up eating. Once you try this recipe, you\u2019ll never prepare tabbouleh any other way.<\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Salad<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>30<\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>6<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 4<\/span> bunches flat leaf parsley, or 5 \u00bd cups<\/span> leaves and tender stems only<\/span><\/li>
  • 2<\/span> cups<\/span> tomatoes, or 4 pcs<\/span><\/li>
  • \u2153<\/span> cup<\/span> burghul<\/span><\/li>
  • \u00bd<\/span> small onion or 70 g<\/span> very finely chopped<\/span><\/li>
  • \u00be<\/span> cup<\/span> extra virgin olive oil<\/span><\/li>
  • \u00bd<\/span> cup<\/span> lemon juice<\/span><\/li>
  • 1<\/span> tbs<\/span> dried mint<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> salma\u2019s spice<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a large bowl, soak burghul in lemon juice.<\/div><\/li>
    • Chop tomatoes very finely and add to burghul mixture. Adding tomatoes before parsley ensures that the lemon juice gets mixed with juices from the tomatoes.<\/div><\/li>
    • Remove parsley\u2019s stems and chop very finely, add to the bowl.<\/div><\/li>
    • Add salt and spice to the onion and squeeze the juices out, then add to the bowl.<\/div><\/li>
    • Add dried mint and olive oil.<\/div><\/li>
    • Mix really well and serve immediately with romaine lettuce.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      This has got to be one of the most popular middle eastern salads. It was very popular in my family and everywhere around. Tabbouleh is the salad that appeared in every birthday party and in all planned and unplanned family gatherings. Although we can now make it anytime of the year, it was almost exclusively […]<\/p>\n","protected":false},"author":1,"featured_media":2441,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[33,32,42],"tags":[],"yoast_head":"\nThe Perfect Tabbouleh - TheBitterOlive<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/test.thebitterolive.com\/?p=2440\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Perfect Tabbouleh - TheBitterOlive\" \/>\n<meta property=\"og:description\" content=\"This has got to be one of the most popular middle eastern salads. It was very popular in my family and everywhere around. Tabbouleh is the salad that appeared in every birthday party and in all planned and unplanned family gatherings. Although we can now make it anytime of the year, it was almost exclusively […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/test.thebitterolive.com\/?p=2440\" \/>\n<meta property=\"og:site_name\" content=\"TheBitterOlive\" \/>\n<meta property=\"article:published_time\" content=\"2019-07-03T12:00:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-07-03T15:41:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/thebitterolive.com\/wp-content\/uploads\/2019\/07\/3_tabbouleh_50-1024x681.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"681\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data1\" content=\"4 minutes\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/thebitterolive.com\/#website\",\"url\":\"https:\/\/thebitterolive.com\/\",\"name\":\"TheBitterOlive\",\"description\":\"Recipes from the Middle East & beyond\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/thebitterolive.com\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/test.thebitterolive.com\/?p=2440#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/test.thebitterolive.com\/wp-content\/uploads\/2019\/07\/3_tabbouleh_50.jpg\",\"contentUrl\":\"https:\/\/test.thebitterolive.com\/wp-content\/uploads\/2019\/07\/3_tabbouleh_50.jpg\",\"width\":2856,\"height\":1899,\"caption\":\"tabbouleh\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/test.thebitterolive.com\/?p=2440#webpage\",\"url\":\"https:\/\/test.thebitterolive.com\/?p=2440\",\"name\":\"The Perfect Tabbouleh - TheBitterOlive\",\"isPartOf\":{\"@id\":\"https:\/\/thebitterolive.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/test.thebitterolive.com\/?p=2440#primaryimage\"},\"datePublished\":\"2019-07-03T12:00:24+00:00\",\"dateModified\":\"2019-07-03T15:41:10+00:00\",\"author\":{\"@id\":\"https:\/\/thebitterolive.com\/#\/schema\/person\/5a8da8165bd884933997208b7ed3aadf\"},\"breadcrumb\":{\"@id\":\"https:\/\/test.thebitterolive.com\/?p=2440#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/test.thebitterolive.com\/?p=2440\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/test.thebitterolive.com\/?p=2440#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"item\":{\"@type\":\"WebPage\",\"@id\":\"https:\/\/thebitterolive.com\/\",\"url\":\"https:\/\/thebitterolive.com\/\",\"name\":\"Home\"}},{\"@type\":\"ListItem\",\"position\":2,\"item\":{\"@id\":\"https:\/\/test.thebitterolive.com\/?p=2440#webpage\"}}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/thebitterolive.com\/#\/schema\/person\/5a8da8165bd884933997208b7ed3aadf\",\"name\":\"Ayah\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/thebitterolive.com\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/3ce0f44a7422a3123ea9c2abcc6e1e23?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/3ce0f44a7422a3123ea9c2abcc6e1e23?s=96&d=mm&r=g\",\"caption\":\"Ayah\"},\"url\":\"https:\/\/test.thebitterolive.com\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=\/wp\/v2\/posts\/2440"}],"collection":[{"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2440"}],"version-history":[{"count":3,"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=\/wp\/v2\/posts\/2440\/revisions"}],"predecessor-version":[{"id":2450,"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=\/wp\/v2\/posts\/2440\/revisions\/2450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=\/wp\/v2\/media\/2441"}],"wp:attachment":[{"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.thebitterolive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}