Brazilian recipe
Tabbouleh Salad (Tabule)
Tabbouleh is a vibrant and cooling salad celebrated for its abundance of fresh herbs and grains, making it the perfect side for a variety of dishes.
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Ingredients
45 g fine bulgur wheat (trigo para kibe)
200 g tomatoes, diced and seeded
1 onion, finely diced
2 cucumbers, diced
1 bunch fresh parsley, chopped
Fresh mint, chopped
Fresh cilantro, chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 teaspoon nutmeg
200 g tomatoes, diced and seeded
1 onion, finely diced
2 cucumbers, diced
1 bunch fresh parsley, chopped
Fresh mint, chopped
Fresh cilantro, chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 teaspoon nutmeg
Where to find ingredients
You can find bulgur wheat (trigo para kibe) in the grains or international aisle of major supermarkets in Barbados. Fresh herbs and seasonal vegetables are best sourced from local farmers' markets or the produce section of your local grocery shop.
Preparation method
- Place the bulgur wheat in a mixing bowl.
- Cover with water and let it soak for 2 hours to hydrate.
- Rinse the bulgur wheat under cold running water.
- Drain thoroughly using a fine-mesh sieve.
- Squeeze the bulgur with your hands to remove any excess moisture.
- Rinse the diced onion under cold water and drain well to mellow the sharpness.
- Combine the prepared bulgur, onion, and all other ingredients except the tomatoes in a large bowl.
- Set the tomatoes aside to add just before serving.
- Cover the bowl and refrigerate for at least 8 hours to develop the flavors.
- Gently fold in the diced tomatoes immediately before serving.
Observations
This recipe perfectly balances the texture of wheat with the brightness of crisp vegetables and aromatic herbs. Letting it chill in the refrigerator is essential to allow the flavors to meld together beautifully.
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