How to make Middle Eastern Tabbouleh Salad -
Burghul and garden vegetables tossed in lemon dressing.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tomato (टमाटर), Cracked wheat (गेहूँ का दलिया)
Cuisine : Middle Eastern
Course : Salads
For more recipes related to Middle Eastern Tabbouleh Salad checkout Tomato and Potato Salad, Bomras Tomato Salad, Tomato and Goat Cheese Salad, Tossed Salad With Curry Vinaigrette . You can also find more Salads recipes like Chicken And Corn Salad Beetroot and Apple Salad Four Bean Salad Quinoa Sweet Potato and Orange Salad
Middle Eastern Tabbouleh Salad Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 26-30 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Middle Eastern Tabbouleh Salad Recipe
Tomato 1 medium
Cracked wheat 4 teaspoons
Spring onions 4
Fresh parsley 1 medium
Fresh mint leaves 6-8
Lemon juice 1 teaspoon
Salt to taste
White pepper powder to taste
Olive oil 2 teaspoons
Method
Step 1
Soak the burghul for about fifteen minutes. Drain. Clean, wash and roughly chop fresh parsley. Trim, wash and chop spring onions and greens separately.
Step 2
Clean, wash, dry and finely chop mint leaves. Wash and wipe dry tomato. Quarter it, deseed and cut into half inch sized cubes. Place burghul in a bowl.
Step 3
Add spring onions and mix, crushing onions slightly with your fingers. Add parsley and mix well. Add spring onion greens, mint leaves and tomato cubes.
Step 4
To make the dressing, mix lemon juice, salt and pepper. Add it to the salad and mix. Add olive oil, toss and chill salad before serving.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
