Tah-Boo-Lee!

I love Levantine cuisine.  Everything from the basic olives, Hummus and Shwarma to the more "adventurous" like Shashlik, Dolma and Kibbeh and if you have never tried Baklava you have never truly lived.  Often some of these foods can be difficult to prepare, I mean who has a Shwarma spit in their kitchen? (one day it will be mine, oh yes it will be mine!) However, one of my favorite dishes from the Levant region of the world is Tabbouleh.  Originally from the mountains of  Syria and Lebanon, tabbouleh has become one of the most popular salads in the Middle East. Traditionally made with bulgur wheat, Tabbouleh is a super easy and delicious salad that can be served as a main dish or a side.  One of the best things about it is that you can make a large amount, store it in the refrigerator in a tightly closed container and its flavors develop more and more as the days pass.  We are trying to reduce the amount of gluten we eat in casa DR and experiment with new grains and seeds so I have adjusted my usual tabbouleh recipe to use quinoa instead of bulgur, this give it a softer texture but I really like the taste and this recipe could be used to make tabbouleh with almost any grain.

Fun Fact!

The largest recorded dish of tabbouleh to date weighed 4,324 kg and was created on 13 November 2009 by the Yaldy Association at Alaayen Elementary School in the Arab town of Shefa-Amr in Israel.

Here is my recipe for a traditional tabbouleh with a few of my own tweaks.

So for this you will need:

1 cup dry quinoa*

3 ripe Roma tomatoes

1/2 long english cucumber

1/2 red bell pepper

1/2 yellow or orange bell pepper

1 bunch Italian Flat leaf parsley.

1 cup kalamata olives

1/2  red onion

2 cloves of fresh garlic

2 whole lemons

1 cup quality olive oil

1 tsp ground cumin

1/2 tsp sea salt

1/2 fresh ground black pepper

*You can make this with either cooked quinoa or raw sprouted quinoa.  To see how to sprout quinoa visit our post on sprouted grains  or if you are going to cook the quinoa, here is a great tutorial on how to do just that! If using cooked quinoa I recommend cooking it at least 3 hours prior to making the salad so that it has plenty of time to fully chill. The best is to let it cool in the fridge overnight.

To begin, put all your cooled quinoa in a large mixing bowl. Chop up all vegetables with the exception of the onion,garlic and cilantro in small cubes, I find the smaller cubes work better than large chunk vegetables to maintain a consistency of texture and to ensure you can get a bit of each ingredient in each bite! Add all chopped veggies to the quinoa.

At this point I attack my parsley.  Usually I will wash it and trim off the bottom third of the steams. Also pick through it and make sure there are no wilted, blackish bits...trust me, you do not want to get one of these in your bite..very foul! After I have made sure it is all good to go I bunch it up tightly together as if I am going to do a chiffonade of the bunch. The tighter you hold it the smaller pieces you can cut it in the first go around, otherwise it tend to explode and go everywhere!

Toss it in with the quinoa and veg. Now, on to the dressing which brings this all together in a mess of tangy freshness.  Combine your olive oil and lemon juice, add in the salt, cumin and pepper. Whisk well so that the lemon juice and olive oil combine.  Cut up onion in a small dice and mince both garlic cloves, add to lemon and oil mixture.  Whisk well to incorporate. At this point my mouth usually starts to water as the heady garlic and onion and the tart lemon scent hits me.  Pour dressing onto salad.

Slice up your olives and combine with your salad, mix well.  Now comes the best part...the taste test.  Take a big spoonful, close your eyes and..NOM!!  This salad just gets better as it sits so usually I will make it at least 1 hour ahead of time and cover it and put it in the refrigerator to chill and let the flavors mingle.  Drop me a comment and let me know how yours turned out and what, if any, adjustments you made.  Enjoy!!