Tabbouleh | Lebanese Salad

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What is Tabbouleh?

Tabbouleh finds its roots in the rich culinary heritage of the Levant, specifically Lebanon. Traditionally served as part of the mezze spread, this salad has become synonymous with freshness and vibrant flavors. The name “Tabbouleh” is derived from the Arabic word “tabil,” meaning seasoning.

I brought this recipe to a family gathering, and it disappeared before the night was over. Unfortunately, I couldn’t bring any leftovers home! My intention was for everyone to enjoy it before I indulged, but with my luck—I ended up with just one spoon scoop left!

Key Ingredients:

Bulgur – An ancient grain that stands as the foundation for this iconic salad. This form of cracked wheat not only serves as the base but also brings nutritional benefits to the table. Bulgur is a dietary powerhouse, boasting high fiber content that aids in digestion and contributes to a feeling of fullness.

Parsley – There is a generous amount of parsley added into this dish. The parsley contributes to the salad’s vibrant green colors and introduces a burst of freshness with a unique herbal note to each bite.

Veggies – Chopped tomatoes, crisp cucumber, and the mild bite of spring onions are finely diced to give a harmonious blend of flavors in every mouthful.

Tabbouleh shares similarities with Kisir, but the main distinction lies in the dressing. Kisir incorporates red pepper paste, pomegranate molasses, and spices into the dish, while tabbouleh omits these ingredients, with the main flavors derived from parsley, olive oil and lemon juice.

Tabbouleh vs Kisir Food Feuds

Kısır is a traditional Turkish dish that is often considered a type of salad or meze. It is a popular item in Turkish cuisine, especially during summer months. The main ingredient in kısır is fine bulgur (cracked wheat), and it is typically mixed with finely chopped fresh vegetables, herbs (such as parsley and mint), tomatoes, green onions, and various spices. The mixture is then flavored with olive oil, pomegranate molasses, and lemon juice, giving it a tangy and refreshing taste.

In the latest installment of Food Feuds, “Kickin’ it with Sal” serves up a flavorful face-off between two culinary titans: Lebanese Tabbouleh and Turkish Kisir. This episode delves into the subtle yet significant distinctions in dressings and ingredient proportions that set these dishes apart.

The similarity in base ingredients between Tabbouleh and Kisir paves the way for an intriguing comparison, with the spotlight on the unique dressings that contribute to their individual character.

As with any Food Feuds episode, the review extends beyond mere taste, exploring the visual appeal, texture, and balance of each dish. Whether you’re a fan of the herbaceous brightness of Tabbouleh or drawn to the bold and robust flavors of Kisir, “Kickin’ it with Sal” provides a comprehensive sensory analysis to help you make an informed decision based on your flavor preferences.

The focus of the analysis is on a variety of factors, including visuals, taste, texture and the harmony of ingredients. Turkish Kısır, known for its vibrant colors and bold flavors, faces off against the classic Lebanese Tabbouleh, celebrated for its refreshing and herbaceous profile.

The sensory analysis involves a visual, taste, and texture exploration of these traditional recipes. The review concludes with a personal rating and recommendation, providing valuable insights into which dish may better suit your taste preferences.

Food Feuds analysis on Tabbouleh vs Kisir

@kickinitwithsal

Episode 5 of Food Fueds: Tabouleh vs Kisir…Which country makes the best version of “tabouleh?” Everything old is new again this year with ancient grains making a comeback this year. We will be seeing it trending up for its nutritinal content. Here is two dishes you can make with Bulgur! I’ll let you know which was the crowd favorite! #bulgur #ancientgrains

♬ Stolen Dance (Instrumental) – Milky Chance

Recipe

Ingredients:

• 1/2 cups of #1 fine bulgur wheat
• 1 cups of almost boiled water
• 1/2 of one yellow onion, finely diced
• 1 large bunch of finely chopped parsley
• 1 cup of tomatoes, diced
• 1 cup of cucumbers
• 1/4 cup of fresh mint
• 1/2 cups of Lemon Juice
• 1/2 cup of olive oil
• Salt and Pepper to taste

Directions

1. In a bowl, add bulgur, lemon juice, olive oil, and salt and pepper to taste. 20-25 mins so the bulgur can absorb all the juice.
2. When the bulgur is fluffy add in all the onions, parsley, tomatoes, cucumbers and fresh mint to the bowl and combine the ingredients.
3. Serve at room temperature or chilled. Enjoy!