Tabulé: the salad árabe más famous

Did you see when one makes a sofrito with time and desire?, did you see that a short, slowly the onion, the garlic, the chili pepper, with patience?, did you see that feeling of heat the oil, think of the time of each ingredient? That is love.

I have the theory that the arabs put on the salads the love that other cultures put in the sofrito.

The tabbouleh is perhaps the salad, Arabic most well-known. It has ingredients very common for us, it's worth knowing it. And it is more profitable to make it with love and patience. Is exquisite.

Here, one of the many variants:

I Atenshon!

One of the secrets of a good tabbouleh goes for understanding the role of parsley in the salad. In this case it is not, as we tend to use typically, a condiment. The parsley here is as the protagonist as the tomato. You have to put a lot. When you've put enough, ponele more. In the color of the salad, the green will be critical and not just a touch.



they are fairly simple

  • 1/2 cup of bulgur
  • 3 tomatoes
  • 1 cucumber
  • 1 small onion or 1/2 large
  • 1 bunch large leaf parsley (1 cup approx.)
  • 1 bunch small mint (more or less 1/4 of what we put in parsley)
  • Salt, lemon and olive oil


Recipe Tabbouleh

will the bullet, atajala

1. The first thing is to soak the bulgur: barely cover with hot water and leave for a 1/2 hour. If there is excess water, remove it, it has to be as dry as possible.

2. Cut the cucumber, the onion and the tomatoes, I like them in very small cubes, but it can be another way.

3. Chop the parsley and mint so rude, not too small.

4. Mix everything well mixed up and season with salt, enough lemon juice and olive oil.



This is the tabbouleh

he still could have put more parsley