The Exotic Travels of Tabbouleh

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The Exotic Travels of Tabbouleh

Tabbouleh, also known as Tambouli, Kisir, Tabouli and Eetch, is common fare in the Middle East. I wouldn’t doubt it if this dish had a passport or two more for other countries. This is a traditional salad served in a variety of ways. Its history goes back at least 4,000 years.

Bulgur wheat is a primary ingredient in Tabbouleh, along with mint, tomatoes, cucumber, spices and olive oil. This is a very healthy meal or side dish by itself. Bulgur is packed with nutrition for a grain, but it is outmatched by quinoa in caliber. Quinoa is a complete protein, whereas bulgur isn’t.

Recently I had a mind to use quinoa instead of bulgur and it resulted in a very tasty and eye-appealing version of tabbouleh. For presentation’s sake, I prefer to arrange the greens and other vegetables on a bed of quinoa. However, after serving myself a portion, I mix everything with a fork.

One of the biggest differences between Americanized tabbouleh and that found in Middle Eastern and Mediterranean countries is that American-style tabbouleh usually has more bulgur than vegetables and traditional tabbouleh is usually made with more vegetables than bulgur. A good source of information on Tabbouleh is, Sunnyland Mills Tabbouleh Booklet – About Tabbouleh

Sunnyland Mills offers an assortment of recipes for you to try. I’ve shared my own recipe for Quinoa Tabbouleh on HubPages

 

 


ABOUT THE AUTHOR

Tanya is a displaced Californian, living in Texas. She has a day job and she dabbles with writing. Along with other Squids, she migrated to Hubpages and continues to post articles there under the pseudonym, Arachnea. Tanya’s virtual life is more exciting than day-to-day-life. There are a few bright spots, however. The local symphony and arts community are two such bright spots and the occasional meet-up with friends makes for a third. Originally from California, she takes life as it comes in her temporary sojourn.


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