Going Greek with Tabouli

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The ingredients for the Greek Tabouli Salad are as the following:
½ pound of bulgur wheat
3 cups of water
½ cup of olives
¼ cup of pine nuts
½ cup of fresh basil
½ 1 cup of fresh spinach
½ cup fresh parsley
¼ cup of chopped red onions
½ cup tofu
¾ cup white condensed vinegar
1 lemon,
6 tomatoes (cubed)
½ cucumber (sliced)
3 cloves of grated garlic
1 tablespoon tahini
1 cup of mint leaves

To every vegan's delight, meatless is not necessarily tasteless. World renowned tabouli is the main bearer of vegetable recipes all around high-end restaurants. The salad is not specific to a country or culture, but the origin of this dish is said to derive from the Mediterranean coastlines.

A fantastic forest of Greek Tabouli Salad is a must-have at weddings and other Greek social functions. The recipe for this dish is personalized according to individual preference and it is improved year after year. Any Yahiya (mother) would agree that there is no definite choice of ingredients for the great Greek Tabouli Salad. However so, there are some similarities and naturally a standard course of components for the toss is identified.


First, the bulgur wheat is boiled with water in a small pot of water. After approximately 25 minutes, remove the soft bulgur wheat and mix together with the crushed garlic, basil, olives, spinach, parsley, zest of lemon, red onions, tofu, mint leaves, pine nuts and white condensed vinegar. Make sure that the ingredients (except for vinegar) are rinsed thoroughly with running water.

Refrigerate the salad before serving. When serving, add cubed tomatoes, slices of cucumber and tahini to break summit with divine flavoring. Toss the ingredients to properly synchronize the ingredients into place.
The multiple colors of this dish resemble the exuberant content and wittingly magnify the Mediterranean's beautiful ambience.


Melissa Roy is president of Adern Media. Read kitchen stuff and products reviews at Appliance pulls and Satin nickel solid brass hardware and Baldwin brass Hardware

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