Loading ...
My neighbor, Shala, is passionate about the food from her native Syria. Several times a month, she shares another delicious dish that is exotic to us but home cooking to her. Our family favorite is her delicious version of tabbouleh which she tells me is favorite picnic food in Syria. And when she offered to show me she makes her it, I jumped at the chance. And this is your lucky day, chickens, because you get to see too.
It’s a bit hard to see. This is bulghur mixed with tomato paste in a red bowl.
Now, we’ll start putting it all together.
October 22nd, 2008 at 9:45 am
Thanks for this. I love tabbouleh — and bulgar wheat in general. The lettuce scoops are a great idea, but I love to just spoon it in. Can’t wait to try it.
October 22nd, 2008 at 4:52 pm
Francie- I love your blog. Love the pictures, love the recipes, and your about section is a killer! You’re on my feed!
Ciao!
Vanessa
October 22nd, 2008 at 6:59 pm
I am so hungry now. HOw is this different from regular taboolah? We have two Lebanese eateries and one has a peasant salad and the other one is more like this but I don’t think they spice it much.
Now if only I could find garlic sauce recipe (the garlicy it is the better) and Tomato Kibbie (vegetarian). I could live one this stuff.
October 22nd, 2008 at 11:07 pm
It’s good to know that I’m not alone when it comes to writing articles about quality, good food. And I love sharing good recipes too. You could check https://www.technocooks.com if you want a different “menu.”
I’ll better check the archived posts from your site. Ciao!
Love the pics too!
October 22nd, 2008 at 11:15 pm
You just gave me a craving.
October 23rd, 2008 at 4:19 am
Jan,
I believe the dish in the background is Tomato Kibbie. I’ll get the recipe for you!
October 23rd, 2008 at 4:48 pm
That tabbouleh and this just has enough twists to make it different from the Lebanese one I love! I can’t wait to try this!
October 23rd, 2008 at 8:43 pm
I have never tried tabbouleh or ever cooked Wheat bulghur before but I want to try this!
Newbie question… if the Wheat bulghur cooked in step one or is it just mixed up plain?
Thank you,
Kevin
October 24th, 2008 at 7:32 am
Shala says not to cook it. Just let it soak in the lemon juice and tomato paste for a couple hours. You must use the #1 FINE bulghur for this to work.
October 24th, 2008 at 9:28 am
Thank you very much for the info! Looks like I have something new to try this weekend!
October 29th, 2008 at 8:11 am
ooooh! I’m liking your blog! I am looking forward to digging around your site!
Thank you for your comment on my political blog! I’m with you on tighter regulations and was sorry to hear about your Mom.
November 12th, 2008 at 11:16 am
i love using bulgar! i make a similar recipe, but i omit the dried mint and lettuce and usually top it with chicken and call it a meal! sometimes i add chopped cilantro too!
November 16th, 2008 at 10:18 am
Wow that is a very healthy meal. Thanks for sharing your recipe. I will try doing it. Yummy!
December 15th, 2008 at 6:13 pm
Wow, I’ve been looking for a great tabouleh recipe!! Looks like I just found it. Bookmarked! Thanks
March 30th, 2009 at 1:07 pm
Judy,
There is no such thing as Lebanese tabbouleh or a Syrian tabbouleh basically it is one cousin in that region that has subtle differences between towns, believe it or not, You will find the cousin of northern Lebanon closer to the cousin of the costal towns in Syria than the cousin of the rest of Lebanon. That is very understandable since Lebanon did not exist before and it was a product of the french clonization of that region in the 1900s.
May 16th, 2009 at 4:10 am
Anyone have a tomoto kibbie recipe?
May 16th, 2009 at 5:34 am
Elaine,
Here is Shala’s Kibbe recipe.
For the kibbeh:
2 cups burghul
1/2 lb. minced lamb
1 medium onion finely chopped
1 tsp sumac
Bunch fresh chopped parsley
2 tablespoons tomato paste
1 tsp cumin powder
1/2 glass water
For the filling:
1 lb. minced lamb
1-2 tablespoons of olive oil
1 medium onion finely chopped
1 tbs pine nuts
1 tsp sumac
Salt & pepper
To make the kibbeh: Place burghul in bowl, cover with hot water and stand for 15 mins. Drain burghul and squeeze in hands to soften. Place the lamb in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
To prepare the filling: Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the center using your thumb, and put a little filling inside. Shape kibbeh into ovals. Fry in hot oil (in batches) until browned all over and cooked.