Tabbouleh with coriander
6 servings
90 minutes
Tabbouleh with coriander is a fragrant dish of Arab cuisine rooted in the ancient traditions of the Levant. It combines the freshness of greens, the tartness of lemon juice, and the nutty texture of bulgur. This is not just a salad but a culinary harmony of flavors: the delicate aroma of coriander and mint makes it refreshing, while the spice mix adds zest. Tabbouleh is perfect for a light dinner or as a side dish to meat dishes. It is widely used in the Mediterranean diet due to its healthy ingredients. Historically, this dish was a way to satisfy hunger on hot days when fresh greens and grains formed the basis of the diet. Today, tabbouleh remains versatile and beloved worldwide. It is served chilled, making it especially enjoyable in warm weather.
1
Thoroughly rinse the bulgur in several waters. Dry it. Place it in a bowl and soak in cold water (which should cover the grain by 2.5 cm) for an hour.
- Bulgur: 175 g
2
While the bulgur soaks, toast the coriander, cumin, and fennel seeds in a small pan for 1-2 minutes. Let them cool completely and grind them with cloves in a mortar or spice grinder.
- Ground coriander: 5 g
- Caraway: 3 g
- Cloves: 5 piece
3
Mix red onion, ground spices, and salt in a large bowl, and let it sit while the bulgur soaks for at least 30 minutes.
- Red onion: 175 g
- Salt: to taste
4
Drain the bulgur and squeeze it well. Add it to a bowl with onions and spices. Also add cucumbers, tomatoes, herbs, green onions, lemon juice, olive oil, and cayenne pepper. Mix everything well and season with salt. Serve immediately.
- Bulgur: 175 g
- Red onion: 175 g
- Cucumbers: 175 g
- Tomatoes: 175 g
- Cilantro (coriander leaves): 45 g
- Parsley: 40 g
- Fresh mint: 55 g
- Spring onion: 55 g
- Lemon juice: 55 ml
- Olive oil: 55 ml
- Ground black pepper: to taste
