Best 7 Tabbouleh Wrapped In Romaine Leaves Recipes

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

TABBOULEH (LEBANESE PARSLEY AND LEMON SALAD)

Steps:

• Wash the bulgur wheat in a colander. In a medium bowl, soak the bulgur in very hot water for 15 minutes. Drain very well in a colander and then squeeze the bulgur wheat by hand to get rid of any excess water. Put aside.
• Chop the parsley very fine. Put in a bowl.
• Chop the mint very fine and put it in the bowl mixing it with the parsley to prevent the chopped mint from turning to black.
• Chop the tomatoes into small cubes and pour them with their juice on the parsley-mint mix.
• Mince the onion very fine. Season with pepper and salt. Leave it for 30 seconds then squeeze the chopped onion by hand to get rid of its water. Put over the tomato mixture.
• Add the bulgur and season with salt.
• Now add the lemon juice and olive oil and mix.
• Usually, tabbouleh is tasted before being served to see whether it needs more salt or lemon based on personal preferences.
• For best results, cover the tabbouleh and refrigerate for 30 minutes before serving. Transfer to a serving platter.

TABBOULEH WRAPPED IN ROMAINE LEAVES

Steps:

• Soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain.
• Shorter time the more chewy the bulgur.
• Combine minced onion with allspice, pepper and salt in a large bowl.
• Add parsley, scallions, tomatoes, fresh and dried spearmint and preserved lemons.
• Add cucumber peas and or chickpeas.
• Gently fold in the soaked or rinsed wheat.
• Stir lemon juice and oil together and stir into salad.
• Refrigerate to chill before serving.
• Check seasoning and adjust to taste.
• Garnish with Olives and feta cheese.
• Surround salad with small romaine leaves.
• Use them to scoop up the salad.

TABBOULEH I

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

LEBANESE TABBOULEH

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

TABBOULEH

Steps:

• Clean all of the vegetables thoroughly. Pour the bulgur into a large mixing bowl and add water until just covered. Let sit 15 minutes or until water has been absorbed by the bulgur. While waiting for the bulgur to absorb water, clean the heads of romaine lettuce separating into individual leaves and set aside. Keep at least one of the Romaine hearts whole and set aside. Finely chop tomatoes, cucumbers, scallion and parsley, mix with the bulgur in the large mixing bowl until thoroughly mixed. Mix the olive oil with the lemon juice and use to dress the salad. Season to taste with sea salt and black pepper. Toss the salad, place Romaine heart vertically in the center of the bowl and serve with the whole leaves of Romaine.

TABBOULEH

Steps:

• Place cracked wheat in a bowl and cover with water. Set aside for approximately 30 minutes until wheat has swelled and softened. Drain wheat, squeezing it in your hands to expel as much water as possible.
• Place the wheat in a large salad bowl. Add parsley and mint and mix well. Add scallions, onions and tomatoes, using a wooden spoon or your hands to press the vegetables slightly so that they give up their flavors.
• Add olive oil, lemon juice and salt, if desired. Taste, and add more lemon juice if necessary. The lemon taste should be definite but not overpowering. Set aside, covered, in a cool place for an hour or so until ready to serve.
• Serve the tabbouleh on a tray lined with crisp romaine lettuce leaves. Diners should use the leaves to scoop up the tabbouleh.