Monday, August 23, 2021

Tabbouleh from @TinaKashian1

 Hello from TINA KASHIAN! During the summer months, I enjoy eating salad as a meal or as a side dish. Tabbouleh salad is perfect when my garden is overflowing with tomatoes, cucumbers, parsley and mint. Tabouleh uses a lemon and olive oil dressing and is healthy, flavorful, and bursting with color. You can even change the recipe to include more or less of what you like. I’m sharing my family’s recipe with you today. Tabbouleh uses fine bulgur (cracked wheat) or bulgur number 1. You can find bulgur in the international aisle of any supermarket. I talked about the different types of bulgur in a previous post you can find here: 

 


Ingredients:

½ cup fine bulgur (cracked wheat)

4 cups flat leaf parsley, finely chopped

½ medium sized onion, finely chopped

2 cups tomatoes, chopped

2 tablespoons dried, crushed mint or ½ cup freshly chopped mint

1 English cucumber, finely chopped

½ cup extra virgin olive oil

½ cup lemon juice

Salt and pepper to taste


 

Directions:

I find it very useful to use a food processor to chop the parsley and onions. It saves time! Also, some tabbouleh recipes require you to rinse and soak the bulgur for a half hour, then to drain and squeeze out the excess moisture. My family recipe skips this step. Instead, we refrigerate the tabbouleh salad overnight and allow the dressing to soften the bulgur. I’m following my family recipe here.

In a large bowl combine the bulgur, chopped parsley, onions, tomatoes, cucumber, and mint. Give it a light toss. Then add the lemon juice and olive oil. Mix well. Add salt and pepper to taste. Cover with plastic wrap and refrigerate overnight. Enjoy this healthy salad!

 

Do you enjoy salad as a meal? What is your favorite type of salad? Please share!


 

Hummus and Homicide is the first book in my Kebab Kitchen mystery series.

http://amzn.to/2ADDHqr


When Lucy Berberian quits her Philadelphia law firm and heads home to Ocean Crest, she knows what she’s getting—the scent of funnel cake, the sight of the wooden roller coaster, and the tastes of her family’s Mediterranean restaurant. But murder wasn’t on the menu…

Things are slow in the off-season in this Jersey Shore town, but Lucy doesn’t mind. She doesn’t even mind waitressing at the Kebab Kitchen. Her parents have put in a new hummus bar, with every flavor from lemon to roasted red pepper. It’s fun to see their calico cat again, and to catch up with her old BFF, who’s married to a cop now.

She could do without Heather Banks, though. The Gucci-toting ex-cheerleader is still as nasty as she was back in high school…and unfortunately, she’s just taken over as the local health inspector. Just minutes after eating at the Kebab Kitchen—where she’s tallied up a whole list of bogus violations—she falls down dead in the street. Word on the grapevine is it’s homicide, and Lucy’s the number one suspect…

Recipes Included!

Please visit www.tinakashiancom to sign up for my newsletter, find out what I’m working on, and to enter my monthly giveaways of one of my books and books from other authors.

 

Tina Kashian is an attorney and a former mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

Please visit her website at www.tinakashian.com to join her newsletter, receive delicious recipes, enter contests, and more!

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram:
https://www.instagram.com/tinakashian/

 

13 comments:

  1. This looks like the classic tabbouleh recipe I've been looking for, Tina! Appreciate the tip to allow the dressing to soften the bulgur, rather than soaking it.

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  2. I absolutely love tabbouleh! Bookmarking this to try later. Thanks, Tina!

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  3. I like the idea of having the overnight in the fridge take care of the bulgur.
    Looks fresh and tasty.

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    1. Hi Libby, It's definitely easier. I found squeezing the excess water out of the bulgur hard and it left a bit too much water.

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  4. I haven't made this in ages-time to go for it!

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    Replies
    1. Hi Peg! It's not hard to make and I hope you enjoy it, too!

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  5. Thanks for this, Tina. I love taboulleh.

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  6. Count me in for your tabbouleh, Tina! Parsley is so good for us, and I love this way of enjoying it. Thank you for sharing! ~ Cleo

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  7. Tabbouleh is one of my favorite summer go-to salads, and I always put in LOTS of lemon juice. Thanks so much for the tip of soaking the bulgur in the dressing. Will definitely be trying it that way ASAP!

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  8. My favorite summer salad is plain potato and egg with mayonnaise as dressing. I add chives and salt and pepper. Nothing else. I know people add lots of other things but I like it plain and cold.

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