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Salad "Tabule" with bulgur: recipe with photo

If you want to diversify your constant menu of cold snacks, it's time to pay attention to the popular recipes of other peoples. Some of them require pretentious frills and rare ingredients. For example, today we will master the Arabian salad "Tabule", which is quite exotic and at the same time simple in execution.

On the basis of what is this dish prepared?

Arabian cuisine often uses bulgur (steamed crushed wheat cereals, which does not require cooking), so in our recipe we will use it. Another "Tabule" is made from pearl barley, rice and couscous. Connoisseurs and fans of the dish, who were fortunate enough to taste it at once in several variations, in the majority of opinions are inclined to the variant of grits of bulgur.

How to prepare a salad "Tabula": recipe with a photo

To begin with, we will evaluate our capabilities and transfer them to our own needs. If we need an easy preparation, not a high-calorie, and besides a vegetarian dish, then such a salad is simply made for us. As ingredients we will need:

  • Groats of bulgur - half a cup;
  • 2 ripe tomatoes;
  • Onion pen - 100 g;
  • A large bunch of parsley;
  • Lemon - 1 piece;
  • Olive oil - 4 tbsp. Spoons;
  • salt.

Cooking process

Some lovers, preparing a salad "Tabule", still boil the bulgur, and then wash it. In this case, we will not depart from the Arabian tradition and still only wear the croup. And boiling water in the tank is enough to fill so much that the water hides grains only 1 cm. Very soon the mass swells and becomes usable.

At this very time, we begin to chop parsley. Parsley should be a lot, about half a kilogram, and in the finished form, the green mass should visually outnumber bulgur in its quantity. Shinkle parsley should be finely-finely, so we will arm the bowl of the combine and trust this process with the machine. Green onions, on the contrary, are traditionally chopped - with a knife. Aromatic rings will bring a taste aesthetics and a good addition to the appearance in the Tabula salad.

We take a salad bowl or a bowl, put there chopped parsley and onions, then the turn comes to the tomatoes. We will cut them as small pieces as possible, preferably if you peel off the round skin from the round vegetable before cutting. It is easier to do this when the tomato is placed in boiling water for a few minutes. Then the peel will crack and will be cleansed without any effort.

Sliced tomatoes are also sent to a bowl to green mass. We will add the swollen croup by a little bit, while stirring the salad all the time. Also, make sure that the amount of cereal does not exceed the amount of chopped parsley. If we have stuck too much bulgur, it can be taken to the refrigerator and subsequently used as a dressing in the soup.

All the ingredients are thoroughly mixed, salted, sprinkled with lemon juice and dressed with olive oil. The original Lebanese salad "Tabule" is almost ready, it remains to decorate it with several leaves of mint.

Some recommendations

Arab cuisine has its own subtleties, wisdom and tradition. To prepare a real Tabula salad with bulgur, it is necessary to strictly adhere to certain rules:

  • Use for salads only small bulgur - a variety, called coffeel.
  • Ingredients after washing are always dried, this applies to both greens and cereals.
  • Before steaming, a few drops of olive oil are added to bulgur, mixing the composition.
  • In all salads of Middle Eastern cuisine, the ingredients are cut as finely as possible.
  • Lemon juice is always sent to the salad in front of the olive oil. This is done so that the greens crunched on your teeth.
  • Salad "Tabule" with bulgur can be served as an independent dish, and as a side dish for meat delicacies.

Variations on the theme

The ardent devotees of the meat filling of dishes can sleep peacefully, while there is a French version of the snack. After all, it is cooked with fried chicken breast slices. Let's consider also such, more bourgeois recipe of preparation. This salad "Tabule" is based on couscous because this croup is most combined with meat ingredients. Previously, couscous was prepared from millet, now it has become popular to cook it from whole wheat grits.

As ingredients for a real bourgeois salad, we will need:

  • Chicken breast - 1 piece;
  • Couscous - half a glass;
  • Sweet blue onions - 1 piece;
  • One small eggplant;
  • One Bulgarian pepper (preferably red)
  • Lemon - 3 pieces;
  • Zucchini;
  • salt;
  • olive oil;
  • Spices (tarragon, basil, coriander).

As you can see, the French salad "Tabule", the recipe of which we are now considering, contains a sufficient number of herbs. Do not be lazy and find the whole list of ingredients in the store or on the market, and the result will surpass even the most daring expectations.

This dish is positioned as a special for true aesthetes and gourmets. The cooking time (due to the roasting of each ingredient separately from each other) is more than one hour.

We are going to fry vegetables

When the eggplant, onion, sweet pepper and zucchini are cleaned and cut, they must be fried (each ingredient separately) in a small amount of olive oil. Salad "Tabule", the recipe of which we now quote, does not tolerate in its composition the remaining oil from the frying. Therefore, throw away the fried vegetables in a colander and let the oil drain properly.

Steaming couscous

Groats, as well as in the previous recipe, we will not brew, but steaming with boiling water or broth. Before steaming couscous, add salt and a little olive oil to the pan, then mix everything.

Olive oil is back in business

Our bourgeois salad "Tabule" will not do without fried chicken breast slices. 10-15 minutes on a good fire, a little salt, olive oil and the participation of magic hands - and golden pieces will be ready to replenish a strange snack.

Simple salad dressing

The swollen couscous is ready to fill a salad bowl, vegetables have got rid of excess fat, and the meat has cooled down. It's time to start preparing the filling, especially since it consists of only three components. The juice, squeezed manually from cut in half lemons, is mixed with olive oil and salt.

It will only be to mix all the ingredients with each other, pour the Tabula salad with lemon dressing and decorate with fragrant herbs. Before serving, the snack can be cooled if desired.

Conclusion

Be sure to prepare a Lebanese version of the meal at home, which will force guests to rush to the table from the threshold. A thin and strong, fresh and fragrant mixture of aromas of mint, parsley and green onions will drive the crazy gourmet from mind. If the greens for salad has not just been ripped from the garden, it is better to additionally impregnate the moisture, lowering it into cold water for 15 minutes. Then dry it and let it go.

Bon Appetit!

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