Tabbuleh
2 servings
60 minutes
Tabbouleh is a light and refreshing salad from the Levant that has become an integral part of Turkish cuisine. Its base is tender bulgur that absorbs the aromas of fresh herbs and vegetables, creating a harmony of flavors. Crunchy cucumbers, juicy tomatoes, and fragrant parsley add freshness to the salad, while mint adds subtle notes of coolness. The dressing made from olive oil and soy sauce enriches the taste with a slight tanginess. Tabbouleh is not just a dish but a true symbol of Mediterranean hospitality, perfect as a side dish, appetizer, or standalone meal for those who appreciate flavor and health.
1
Pour bulgur into an airtight container, add boiling water, close the lid, and let it sit for 40 minutes to fully absorb the liquid. Bulgur can also be cooked in a multicooker by setting it to 'Keep Warm' for 1 hour.
- Bulgur: 1 glass
- Boiling water: 350 ml
2
Wash the vegetables and greens. If desired, remove the seeds from the tomatoes and cut them into medium cubes. Slice the cucumber into thin quarters. Chop the greens finely.
- Cucumbers: 1 piece
- Tomatoes: 1 piece
- Parsley: 1 bunch
3
In a salad bowl, combine bulgur, herbs, chopped vegetables, add mint, and dress with a mixture of olive oil and soy sauce. Mix and serve.
- Mint: 1 teaspoon
- Olive oil: 1 tablespoon
- Soy sauce: 1 tablespoon
