tabbouleh
Tabbouleh (also Tabbouleh or Tabbouleh ; Arabic تبولة, DMG tabbūla ) is a salad from the Arabic and especially the Lebanese and Syrian cuisine . In the German-speaking world, it is also known as bulgur salad . The Turkish variant is called kısır ( Kisir ).
Tabbouleh consists of flat leaf parsley and fine bulgur (or couscous ) as well as tomatoes , spring onions or shallots , olive oil , a little water and lemon juice . Tabbouleh is seasoned with fresh peppermint , salt and pepper .
For preparation, the bulgur is soaked in cold or lukewarm water, and excess water is squeezed out. The parsley, spring onions and mint are roughly cut, the tomatoes are scalded and cut into small cubes. For the dressing , lemon juice is mixed with olive oil, salt and possibly dry mint, then it is mixed with the bulgur and the other ingredients, the salad is seasoned and served.
Tabbouleh is as starters ( mezze ) or as a snack served, sometimes it comes as a side dish , such as fish, can on the table and as a main course offered. Traditionally, the salad is eaten on romaine lettuce leaves , less often with bread or alone.
Individual evidence
literature
- “Tabuleh” In: Bettina Matthaei, Mohamad Salameh: Mezze - A magical pleasure. Gräfe and Unzer, Munich 2013; P. 32. ISBN 978-3-8338-3606-0 .
- "Tabouleh" In: Barbara Lutterbeck, Jürgen Christ: Orient - Cuisine and Culture. Gräfe and Unzer, Munich 2002; P. 35. ISBN 978-3-7742-2790-3 .
