Tuesday, August 21, 2012

Arab Tabbouleh

I got the first hand experience of Tabbouleh in Turkey. Its Turkish variation is called Kisir locally. A fantastic cold mezze to start of your meal. Super simple and full of nutrition. Today I am sharing a kisir's recipe. Like hummus, baba ghanouj, pita and other elements of Arab cuisine, tabbouleh has become popular all over the world.

Tabbouleh  is Arab salad traditionally made of bulgur, tomatoes, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt, although there are various other variations such as using couscous instead of bulgur.Traditionally served as part of a mezze in the Arab world. Mezze has roots in antiquity, the word and usage came from Turkey. A meze is not a meal course like an appetizer (although meze dishes can be served as appetizers), but rather a dish, hot or cold, spicy or savory, often salty, that is served, alone or with other mezethes, as a separate eating experience.The purpose of the meze is two-fold: to complement and enhance the taste of the drink (wines, ouzo, raki, etc.), and to provide the backdrop for a social gathering.

Bulgur:                    1 cup
Boiling water:          1cup
Tomato paste:         4table spoon
Hot chili paste:        2 table spoon
Cucumber:              1 Cup (diced in small cube without seed)
Green onion:           1/2 Cup (finely sliced)
Green Parsley:        1/2 Cup (finely chopped)
Banana Pepper:      1/4 Cup (finely chopped)
Chili flakes:             1/4 tea spoon
Mint leaves:            1 small bunch ( finely chopped)
Salt to taste
Black crushed pepper:
Cumin powder:        1/4 table spoon
Lemon Juice:           4table spoon
Olive oil:                  4table spoon
Romaine Lettuce
Cherry tomato

1) Melt tomato and chili paste with some salt in 1 cup boiling water. Add bulgur and cover it with a kitchen towel. Keep it aside for 10 minutes.
2 ) Cut all the vegetable and herbs as suggested in ingredient section.
3) Fluff the bulgur using fork after 10 mins. Add all the vegetable, olive oil, cumin, chili flakes, crushed pepper and lemon juice.
4) Mix well and refrigerate it to cool. Kisir is usually served on a lettuce bed with slices of tomato on the side.


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