Salad "Tabule" is a classic Lebanese dish made from a special kind of wheat cereal - bulgur, fresh tomatoes, finely chopped parsley and onion, seasoned with lemon juice or olive oil. The remaining ingredients can vary. Very often in the "Tabula" add different spices and herbs. Bulgur is not boiled, it is poured hot water and insisted for several hours a couple. Greenery of parsley and other herbs on the "Tabula" goes very much. We usually use greens as a decoration for a dish and are used to it as a seasoning, but in the recipe for the Tabula salad it is the main ingredient. Do not be afraid to cook and taste this salad, because it is not only very useful and insanely delicious, it also prepares very easily. Sometimes, when preparing Tabula, bulgur is completely replaced with couscous. Couscous is made from very small semolina. It is first sprinkled with water, and then the grains are formed from the resulting mass, which are then sprinkled with flour or a dry poppy seed and sieved well.
Let's learn as soon as possible how to cook "Tabula" and please everyone with a useful and low-calorie dish!
Classic recipe for salad "Tabule"
Ingredients:
- bulgur or couscous - 100 g;
- parsley - 300 g;
- green onions - 150 g;
- mint leaves - 9 pcs .;
- bulb - 0.5 pcs .;
- tomato - 3 pcs .;
- lemon juice - 30 ml;
- olive oil - 2 tbsp. spoons;
- salt - to taste.
Preparation
How to cook a real "Tabula"? To begin with, we take bulgur or couscous and pour completely boiling water. Cover tightly with a lid and leave for about 1.5 hours to swell. Once all the water is absorbed, shift the bulgur into another bowl and let it cool. Then thoroughly under my cold water, all the greens: parsley, mint, green onions, dried and very finely shredded. The smaller you make it, the better the salad will turn out. We clean onions and cut into small cubes. With tomatoes, carefully peel and cut the flesh into pieces. In a deep salad bowl we put steamed croup, tomatoes, greens, season with olive oil, salt to taste, add a little lemon juice and mix everything thoroughly.
Directly in Lebanon, the Tabula salad is eaten with the help of grape leaves, lettuce leaves or lavash. Try and you, it will be much tastier.
This dish is perfectly stored in the refrigerator and always served only cold. This is a very light vegetarian dish, which is perfect for meat, boiled potatoes or buckwheat.
The recipe for a salad "Tabule" in Armenian
In Armenia, a little changed the classic recipe of the "Tabule" salad, but this did not make it worse!
Ingredients:
- pearl barley - 150 g;
- sun-dried tomatoes - 20 g;
- black olives - 20 g;
- pine nuts - 20 g;
- fresh cucumber - 1 piece;
- canned corn - 200 g;
- mint - 40 g;
- parsley - 100 g;
- basil - 40 g;
- goat cheese - 100 g;
- olive oil - 2 tbsp. spoons;
- lemon juice - to taste.
Preparation
Pearl croups are carefully sieved, washed and poured cold water for about two hours. Then we boil over low heat almost to the full, we throw it back in a colander and rinse it with cold water from the mucus.
The plate is heated to 200 ° C. Pour cedar nuts on a dry frying pan and fry them to a beautiful gently golden color.
While brewing a pearl barley, cut small cubes of tomatoes, fresh cucumber and black olives. Then we shift all the prepared ingredients into a deep salad bowl, add pearl barley, chopped greens, fill with olive oil and lemon juice, mix thoroughly. When serving, sprinkle the salad with crumbled goat cheese.