Tabbouleh with crab meat and fennel
8 servings
30 minutes
Tabbouleh with crab meat and fennel is an exquisite dish of Turkish cuisine that embodies freshness and rich flavors. Traditionally, tabbouleh is a light, refreshing salad made from bulgur and greens, but in this recipe it gains a more refined touch thanks to the crab meat and aromatic fennel. Fennel adds a delicate anise note to the salad, while crab meat brings a light sweetness and marine freshness. The harmony of zucchini, pepper, cherry tomatoes, and greens makes the flavor bright and rich, while toasted fennel and cumin seeds add an Eastern flair. This salad is perfect for a light dinner or festive table, especially in hot weather when you crave something fresh yet flavorful.
1
Mix bulgur and quinoa in a 4:1 ratio. You can cook them separately or together.
- Quinoa: 0.1 glass
- Bulgur: 0.5 glass
2
Boil the quinoa and bulgur mixture according to the package instructions and cool to room temperature.
- Quinoa: 0.1 glass
- Bulgur: 0.5 glass
3
Drain the liquid from the can of crab meat and flake it with a fork.
- Canned crabs: 1 jar
4
Grate the fennel on a fine grater.
- Young fennel: 1 piece
5
Finely chop zucchini, bell pepper, and cherry tomatoes. The smaller, the better.
- Fresh yellow pepper: 1 piece
- Zucchini: 0.5 piece
- Cherry tomatoes: 150 g
6
Remove the stems from mint and parsley, remove the roots from cilantro, the stems of cilantro can be used as they are soft enough.
- Fresh cilantro (coriander): 1 bunch
- Parsley: 1 bunch
7
Chop all the greens, including chives (which can easily be replaced with regular green onions, but chives fit better in the tabbouleh ideology) very finely. The key here is not to rush. Tabbouleh was invented by people in the East, who are not prone to haste.
- Fresh mint: 1 bunch
- Chives: 1 bunch
8
Remove the artichokes from the oil and chop them finely
- Marinated Mini Artichokes: 50 g
9
Combine all the herbs, crab meat, tomatoes, peppers, zucchini, fennel, and finely chopped greens in a large salad bowl.
- Canned crabs: 1 jar
- Fresh yellow pepper: 1 piece
- Zucchini: 0.5 piece
- Cherry tomatoes: 150 g
- Young fennel: 1 piece
- Fresh mint: 1 bunch
- Parsley: 1 bunch
- Chives: 1 bunch
10
Size matters, there will be a lot of interference.
11
Roast fennel and cumin seeds in a dry pan until fragrant. It's better to do this over low heat to prevent burning.
- Fennel seeds: 1 tablespoon
- Cumin seeds (jeera): 2 tablespoons
12
Grind the seeds in a mortar with a pinch of salt and green peppercorns.
- Fennel seeds: 1 tablespoon
- Cumin seeds (jeera): 2 tablespoons
- Green peppercorns: 5 piece
13
For the sauce, squeeze the juice from half a lemon and mix it in a glass jar with olive oil and cumin.
- Lemon: 1 piece
- Olive oil: 50 ml
- Cumin seeds (jeera): 2 tablespoons
14
Close the jar with a lid and shake it well.
15
Add bulgur and quinoa to the vegetables and greens, drizzle with dressing, and mix well.
- Quinoa: 0.1 glass
- Bulgur: 0.5 glass
16
Put the salad in the fridge for 1-2 hours to let it soak in the dressing.