Tabbouleh salad (Belazu): Difference between revisions
From Cookipedia
mNo edit summary |
No edit summary |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title=Tabbouleh salad (Belazu) | |title=Tabbouleh salad (Belazu) a vegetarian recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#parsley #springonions #lemonjuice #oliveoil #mint #greenolives #burghul #preservedlemon #tomatoes #tomato #belazu | ||
|description=Tabbouleh, Syria's national dish, and very common in the Lebanon, is a Levantine dish | |hashtagrev=032020 | ||
|description=Tabbouleh, Syria's national dish, and very common in the Lebanon, is a Levantine dish | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo -->'''Tabbouleh''', Syria's national dish, and very common in the Lebanon, is a Levantine dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped [[parsley]], [[mint]], [[tomato]], [[spring onions]], and other [[herbs]] with [[lemon juice]], [[olive oil]] and various seasonings, generally including [[black pepper]] and sometimes [[cinnamon]] and [[allspice]]. It is similar to [[fattoush]], the main difference being [[fattoush]] is likely to contain fried [[pitta bread]] instead of [[bulgur wheat]] and the vegetables are roughly chopped. | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 316 | |||
|PortionCalories = 79 | |||
|DatePublished=10th December 2012 | |||
|Author=JuliaBalbilla | |||
|ImageComment = Tabbouleh salad | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 1 hour | |TotalTime = 1 hour 15 minutes | ||
|PrepTime = 1 hour 10 minutes | |PrepTime = 1 hour 10 minutes | ||
|CookTime = 5 minutes | |CookTime = 5 minutes | ||
|Image = [[Image:Tabbouleh recipe.jpg| | |Image = [[Image:Tabbouleh recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Not bad</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.7</span>/5</span> | |||
<span class="reviewDesc">Not sure about the mint thouhg?</span> | |||
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 150g fine [[Burghul|burghul]] (or [[Barley|barley]] [[Couscous|couscous]]) | | 150g fine [[Burghul|burghul]] (or [[Barley|barley]] [[Couscous|couscous]]) | ||
| Line 30: | Line 46: | ||
| 2 bunches [[Parsley|parsley]] | | 2 bunches [[Parsley|parsley]] | ||
| 1 bunch [[Mint|mint]] | | 1 bunch [[Mint|mint]] | ||
| 2 tablespoons extra | | 2 tablespoons extra virgin [[Olive oil|olive oil]] | ||
| 2 tablespoons [[Lemon juice|lemon juice]] | | 2 tablespoons [[Lemon juice|lemon juice]] | ||
| ½ teaspoon [[Ground cumin|ground cumin]] | | ½ teaspoon [[Ground cumin|ground cumin]] | ||
| ½ teaspoon [[Cayenne pepper|cayenne pepper]] or [[Chilli powder|chilli powder]] | | ½ teaspoon [[Cayenne pepper|cayenne pepper]] or [[Chilli powder|chilli powder]] | ||
| 1 teaspoon [[Sea Salt|sea salt]] | | 1 teaspoon [[Sea Salt|sea salt]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 47: | Line 61: | ||
}} | }} | ||
(''Jill Dupleix in The Times'') | (''Jill Dupleix in The Times'') | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Belazu recipes]] | [[Category:Belazu recipes]] | ||
| Line 65: | Line 81: | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
{{Template:Belazu attribution}} | {{Template:Belazu attribution}} | ||
===Belazu products used in this recipe=== | ===Belazu products used in this recipe=== | ||
* [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon] | * [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/parsley|#parsley]] [[Special:Search/springonions|#springonions]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/mint|#mint]] [[Special:Search/greenolives|#greenolives]] [[Special:Search/burghul|#burghul]] [[Special:Search/preservedlemon|#preservedlemon]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/tomato|#tomato]] [[Special:Search/belazu|#belazu]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 07:57, 28 September 2022
Tabbouleh, Syria's national dish, and very common in the Lebanon, is a Levantine dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, spring onions, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice. It is similar to fattoush, the main difference being fattoush is likely to contain fried pitta bread instead of bulgur wheat and the vegetables are roughly chopped.
| Tabbouleh salad (Belazu) | |
|---|---|
 |
| Tabbouleh salad | |
| Servings: | Serves 4 |
| Calories per serving: | 79 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 1 hour 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 10th December 2012 |
|
Best recipe reviewNot bad 3.7/5 Not sure about the mint thouhg? |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150g fine burghul (or barley couscous)
- 2 spring onions
- 2 tomatoes
- 6 Belazu green olives with chilli
- 1 Belazu preserved lemon
- 2 bunches parsley
- 1 bunch mint
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper or chilli powder
- 1 teaspoon sea salt
Method
- Rinse the burghul, then soak in cold water and cover for one hour until swollen.
- Finely chop the spring onions. Cut the tomatoes in half, squeeze out and discard the seeds and juice, and cut the remaining flesh into small dice. Finely chop the green olives. Rinse the preserved lemon (discard the flesh if salty) and finely slice the rind.
- Pick off the parsley and mint leaves, wash and dry them thoroughly, then roughly chop the leaves.
- Drain the burghul and squeeze dry. Toss with the parsley, mint, spring onions, tomato, green olives and preserved lemon. Mix the olive oil, lemon juice, cumin, cayenne and sea salt, and pour over the salad. Toss well, and serve.
(Jill Dupleix in The Times)
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
This recipe originated from the recipe section of Belazu.com
All Belazu products shown can be purchased online or obtained from their network of stockists:
Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
Belazu products used in this recipe
#parsley #springonions #lemonjuice #oliveoil #mint #greenolives #burghul #preservedlemon #tomatoes #tomato #belazu