Sunday, May 26, 2013

Crimson Tabbouleh

Tabbouleh is a salad that was originated from Syria and Lebanon and spread through the other Middle East countries.It is also popular in Haiti, because of Arab immigration. I will share a Tabbouleh recipe with tomato paste, that is why I call it Crimson Tabbouleh.

Note: This recipe is for two people.


  • 1 cup of Bulgar wheat 
  • 2 tablespoons tomato paste
  • 1/4 cup vegetable or sunflower oil
  • 2 green onions or one regular small onion
  • 1/2 tomato
  • Parsley
  • Fresh dill
  • Fresh mint
  • 2 pickles
  • 2 teaspoons Salt
  • 2 teaspoons black pepper
  • 2 teaspoons red flare pepper
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 1/2 lemon juice


Put Bulgar wheat in a a large bowl which has a lid. Add boiled water on it, the water should be 1/2 inch above the wheat. The amount of water you used for Tabbouleh is important, if you add too much water it will be juicy, but if you do not add enough water, it will be crunchy. After adding water, close the lid tightly.If you do not have a lid you can put a plate or tray on top of it.

The point here is wheat should suck all the water before it gets cold. After 15, 20 minutes open the lid and take wheat to a large plate or tray. Add tomato paste and spread all over the wheat until it gets red. Like in the picture.
Then add oil and all spices, spread them with your hand. You can use a spoon as well, but it is always better to do it with hand. After tomato paste and all spices are spread evenly, add chopped onion, tomato, pickles, parsley, dill and fresh mint. You can also add small pieces of lettuce, if you do not have enough green. Lastly add lemon juice. Your Tabbouleh is ready.


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