Tabbouleh Wrapped In Romaine Leaves Recipes
LEBANESE TABBOULEH
We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, appetizer
Time 30m
Yield 6 appetizer spread servings, 4 salad servings
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams
MEDITERRANEAN TABBOULEH SALAD
Tabbouleh is a salad of herbs, vegetables, and bulgur wheat. It's easy to make, but does require a long chill time, so start early in the day to enjoy a hearty dinner full of vegetables. This is a vegetarian recipe, you can add chicken or other meat if you can't do dinner without it.
Provided by EmmyDuckie
Categories Grains
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chop parsley, seed and dice cucumber, Add to a large mixing bowl or salad bowl.
- Heat olive oil a wok, or wide pan with high sides, over medium high heat. Add onions, garlic, and zucchini, cook until onions start to turn translucent.
- Add broth to wok, bring to a boil, add bulgur, remove from heat and allow to stand, covered for 7-10 minutes, until liquid is absorbed. Drain any excess liquid, and add vinegar.
- Allow wheat mixture to cool slightly, mix with cucumber and parsley. Salt and pepper to taste. Chill for at least one hour, or overnight.
- Roughly chop tomatoes and stir into tabbouleh just before serving. Do not add tomatoes before chilling, as refrigeration makes tomatoes bland and mealy.
- Mix plain yogurt and black olive tapenade together. You should have a nice salad dressing consistency. If your yogurt is very thick, you may need to add a little water or milk.
- Tear romaine leaves into bite size, and divide onto plates. Drizzle with a little more oil and vinegar if desired. Place a generous scoop of tabbouleh on top of romaine, and top with yogurt/tapenade mixture.
Nutrition Facts : Calories 148, Fat 5.1, SaturatedFat 1.3, Cholesterol 4, Sodium 46.3, Carbohydrate 23.3, Fiber 5.6, Sugar 7.6, Protein 5.7
TABBOULEH
Provided by Nancy Harmon Jenkins
Categories salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place cracked wheat in a bowl and cover with water. Set aside for approximately 30 minutes until wheat has swelled and softened. Drain wheat, squeezing it in your hands to expel as much water as possible.
- Place the wheat in a large salad bowl. Add parsley and mint and mix well. Add scallions, onions and tomatoes, using a wooden spoon or your hands to press the vegetables slightly so that they give up their flavors.
- Add olive oil, lemon juice and salt, if desired. Taste, and add more lemon juice if necessary. The lemon taste should be definite but not overpowering. Set aside, covered, in a cool place for an hour or so until ready to serve.
- Serve the tabbouleh on a tray lined with crisp romaine lettuce leaves. Diners should use the leaves to scoop up the tabbouleh.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 362 milligrams, Sugar 2 grams
TABBOULEH
This cool refreshing salad is perfect to serve in warm weather. Bulgur blends deliciously with parsley, mint, tomatoes, onions and lemon juice. "My brother brought this great grain dish to a family gathering," explains Wanda Watson of Irving, Texas. "I loved the taste and texture so much, I had to have his recipe.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place bulgur in a bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. Drain and squeeze dry. Stir in the lemon juice, oil, onions, parsley, salt and mint. Cover and refrigerate for 1 hour. Just before serving, stir in tomato. Serve in a lettuce-lined bowl.
Nutrition Facts : Calories 129 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 399mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
TABBOULEH SALAD
Steps:
- Cover by 1 inch with cold water: 1/2 cup bulgur wheat.
- Soak for 20 minutes to plump the grains, then drain in a sieve. While the bulgur is soaking, prepare the other ingredients. Chop: 1 1/2 large bunches of parsley (about 1 1/2 cups, chopped), 1 bunch of mint (about 1/3 cup, chopped), 1 bunch of scallions, white and green parts (about 1 cup, chopped).
- Mix the herbs in a large bowl with: 2 ripe medium tomatoes, cored and diced small.
- With your hands, squeeze the soaked bulgur to remove as much water as possible and mix it into the chopped herbs and tomatoes, along with: Juice of 1 lemon, Salt, 1/4 cup extra-virgin olive oil.
- Mix well. Taste and add more salt, lemon juice, or oil if needed. Let rest for about 1 hour before serving to allow the bulgur to absorb the flavors. If you like, serve garnished with romaine leaves to use as scoops for eating the salad.
TABBOULEH
This is a homely version of the very green parsley-and-mint salad with buff-colored speckles of bulgur wheat you find in all Lebanese restaurants all over the world. Like many items on the standard Lebanese restaurant menu, it was born in the mountain region of Zahlé, in the Bekáa Valley of Lebanon, where the local anise flavored grape liquor arak is produced. Renowned for its fresh air and its natural springs and the river Bardaouni, which cascades down the mountain, the region acquired a mythical reputation for gastronomy. In 1920 two cafés opened by the river. They gave away assorted nuts, seeds, olives, bits of cheese, and raw vegetables with the local arak. Gradually the entire valley became filled with open-air cafés, each larger and more luxurious than the next, each vying to attract customers who flocked from all over the Middle East with ever more varied mezze. The reputation of the local mountain-village foods they offered, of which tabbouleh was one of the jewels, spread far and wide and became a national institution. What started as a relatively substantial salad, rich with bulgur, was transformed over the years into an all-green herby affair. When the first edition of my book came out, I received letters telling me I had too much bulgur in that recipe. One letter from Syria explained that mine was the way people made the salad many years ago, when they needed to fill their stomachs. You see, many of my relatives left Syria for Egypt a hundred years ago, and that was how they continued to make it. The following is a contemporary version.
Yield serves 6
Number Of Ingredients 9
Steps:
- Soak the bulgur in plenty of fresh cold water for 10 minutes. Rinse in a colander and press the excess water out. Put the bulgur in a bowl with the lemon juice and the tomatoes. Leave for 30 minutes, to absorb the lemon and tomato juices and until the grain is tender. Mix gently with the rest of the ingredients.
- A traditional way of eating tabbouleh is to scoop it up with lettuce leaves.
- An Egyptian version adds 1 or 2 small diced cucumbers.
More about "tabbouleh wrapped in romaine leaves recipes"
TABBOULEH - SIMPLY LEBANESE
Prepare the vegetables by thoroughly washing them and set aside to fully dry. Once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and greens), mint leaves, and tomatoes. Combine in a large …
From simplyleb.com
From simplyleb.com
TABBOULEH - HADIAS LEBANESE CUISINE
Place the parsley in salted water and soak for 5 minutes, then rinse with clear running water and drain in a colander. Set aside until the leaves are completely dry. Repeat with the mint leaves. Finely chop the parsley leaves, …
From hadiaslebanesecuisine.com
From hadiaslebanesecuisine.com
LEBANESE TABBOULEH SALAD - FEELGOODFOODIE
Tabbouleh requires a lot of chopping – it’s really a labor of love. That includes a bunch (well technically 2 bunches) of parsley, tomatoes and green onions. Some people use a food processor to chop the parsley. But I …
From feelgoodfoodie.net
From feelgoodfoodie.net
TABOULI SALAD RECIPE (TABBOULEH) | THE MEDITERRANEAN DISH
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently. Now add the the lime juice and olive oil and mix again. For best results, cover the tabouli and …
From themediterraneandish.com
From themediterraneandish.com
EASY LEBANESE TABBOULEH RECIPE [VIDEO] - SWEET AND …
Wash parsley and mint leaves, drain well, remove stems and very finely chop. Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, and cover tightly with plastic wrap, let stand 15-20 minutes. …
From sweetandsavorymeals.com
From sweetandsavorymeals.com
TABOULI SALAD (TABULAH/TABBOULEH) - AMIRA'S PANTRY
If you are serving it right away (not recommended): Let it set for about 30 minutes. Add salt and oil, mix everything well together and refrigerate for at least an hour. Cover and refrigerate for at least 8 hours. Before serving by …
From amiraspantry.com
From amiraspantry.com
TABBOULEH | MY JEWISH LEARNING
Ingredients. 5 scallions, chopped. 1 pt grape tomatoes, chopped. 2 teaspoons ground cumin. 1 Tablespoon kosher salt. 3-4 lemons juiced. 3/4-1 cup fine bulgur soaked in hot water for 10-15 minutes, drained
From myjewishlearning.com
From myjewishlearning.com
100% LEBANESE TABBOULEH | THE SPLENDID TABLE
Tear off the dark green leathery parts of the outer leaves and layer them one on top of the other. Tightly roll them up into a cigar shape and finely slice. Reserve the light crisp romaine leaves. Place the tomatoes in a …
From splendidtable.org
From splendidtable.org
MEDITERRANEAN VEGETABLE TABBOULEH SALAD - FAMILYSTYLE FOOD
Add the bulgur and cook 5 minutes. Turn off the heat and let sit for 15 minutes. Drain, transfer to a shallow bowl or spread on a baking sheet to cool completely. Layer the ingredients into your bowl or container: Start with about 1/2 cup of the tomatoes, followed by the same amount of bulgur, cucumber and chickpeas.
From familystylefood.com
From familystylefood.com
TABBOULEH (LEBANESE PARSLEY AND LEMON SALAD) - MEDITERRANEAN …
Mince the onion very fine. Season with pepper and salt. Leave it for 30 seconds then squeeze the chopped onion by hand to get rid of its water. Put over the tomato mixture. Add the bulgur and season with salt. Now add the lemon juice and olive oil and mix.
From mediterraneanliving.com
From mediterraneanliving.com
LEBANESE TABBOULEH - SWEET AND SAVOURY PURSUITS
Instructions. Combine parsley, mint, scallions, tomatoes and bulgur in a medium bowl. Add olive oil, lemon juice, salt and pepper, (and other spices if using) mix well, taste and adjust seasoning to your taste. Serve immediately or refrigerate if serving later.
From sweetandsavourypursuits.com
From sweetandsavourypursuits.com
TOFU TABBOULEH WITH PARSLEY, TOMATOES, CUCUMBER, CHILIES, AND …
Let sit for 5 minutes. In a large bowl, combine the tofu, parsley, mint, green onions, cucumbers, tomatoes, and spices. Gently mix. Add the lemon juice mixture, toss to mix. Add the extra virgin olive oil and ground black pepper. Tabbouleh can be served in the romaine leaves or in a bowl with the leaves on the side. Ingredients empty.
From plantforwardkitchen.org
From plantforwardkitchen.org
TABBOULEH RECIPE | THE RECIPE HUNTERS
1 heart of a head of romaine lettuce (just the juicy leaves in the center) small red cabbage (optional) 3 hard, red tomatoes. 1 bunch of green onions. Handful of fresh mint leaves.5 cup fine bulgur (wheat berries or spelt are also fine).5 cup of vinegar (white distilled) 1 shaved carrot (optional) extra virgin olive oil. juice from 2 lemons ...
From therecipehunters.com
From therecipehunters.com
TABBOULEH - SAVOR THE BEST
Place the bulgur in a bowl and pour in enough boiling water to cover it completely. Let the bulgur soak for 5 to 10 minutes, then drain through a sieve, pressing down to drain all the water. Fluff the bulgur with a fork. Reserve and allow to cool completely. After you chop the tomatoes, add them to a sieve and let the juices drain for 5 minutes.
From savorthebest.com
From savorthebest.com
TABBOULEH WITH ROMAINE RECIPE BY WESTERN.CHEFS | IFOOD.TV
HARISSA Shrimp - Smothered In A NORTH AFRICAN Chilli Sauce. By: Kravings.Blog Best Teething Cookie
From ifood.tv
From ifood.tv
THE BEST LEBANESE TABBOULEH - GUSS COOKS
Instructions. Rinse bulgur with warm water and then soak in a bowl with hot water for 15 minutes. Remove stems from parsley and finely chop with a knife. Chop mint leaves with same way. Drain and squeeze the bulgur well to remove any excess water. Add all ingredients to a salad bowl including tomatoes and onions.
From gusscooks.com
From gusscooks.com
️ AUTHENTIC TABBOULEH SALAD RECIPE | GOOD TASTY RECIPES
The first step is to mix the lemon juice with the bulgur and let it soak until it is soft and plumped for about 15 minutes. Prepare the vegetables by washing, drying out thoroughly. Now finely chop the tomatoes. It helps to utilize a bowl-shaped sieve to drain pipes the excess juice and place them in the fridge.
From goodtastyrecipes.com
From goodtastyrecipes.com
BURRITO TABBOULEH ROMAINE LETTUCE RECIPE VEGETABLE, LETTUCE, LEAF ...
Greek salad Caesar salad Wrap Bean salad Pasta salad, salad, vegetable salad, leaf Vegetable, food, recipe png
From klipartz.com
From klipartz.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
Nutrient Quantity; Energy (kCal) 1398.951: Total fats (g) 112.0324: Carbohydrates (g) 98.8994: Protein (g) 22.601: Vitamin D (D2 + D3) (g) 0.0000: Phosphorus, P (mg)
From cosylab.iiitd.edu.in
From cosylab.iiitd.edu.in
10 BEST ROMAINE LETTUCE WRAPS RECIPES - YUMMLY
vegetable oil, lime juice, cilantro leaves, soy sauce, ground chicken and 17 more Cheeseburger Lettuce Wraps Equally Delicious dried oregano, ketchup, slices american cheese, seasoned salt and 8 more
From yummly.com
From yummly.com
LEBANESE TABOULI RECIPE - ALPHAFOODIE
Lettuce – use romaine lettuce leaves to scoop up the tabouli into little lettuce cups. This is actually how it is mostly served in Lebanon one of the main mezze. Pita bread; Hummus; Baba ghanoush; Batata harra (a spicy potato appetizer) Dolmas (stuffed grape leaves) A falafel wrap, burger, or loose falafel as part of a mezze platter. Chicken ...
From alphafoodie.com
From alphafoodie.com
TABBOULEH WRAPPED IN ROMAINE LEAVES
the inner romaine leaves (for filling if desired or eat straight up!) Directions 1. Soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain. 2. Shorter time the more chewy the bulgur. 3. Combine minced onion with allspice, pepper and salt in a large bowl. 4.
From ritasonlineproducts.blogspot.com
From ritasonlineproducts.blogspot.com
TABBOULEH RECIPE - BELLY FULL
Place the bulgur in a medium sized bowl. In a small saucepan (or microwave safe bowl) bring the vegetable stock and 1/2 teaspoon of salt to a boil, then pour it over the bulgur. Let sit for 30 minutes. Drain any liquid that hasn’t evaporated. Add the olive oil and lemon juice to the bulgur and mix well.
From bellyfull.net
From bellyfull.net
EASY TABBOULEH RECIPE - LEITE'S CULINARIA
Directions. Cover a strainer with cheesecloth. Add the bulgur, place the strainer in a pot filled with cold water, and soak the bulgur for 10 minutes. Pull up the sides of the cheesecloth, encasing the bulgur, and squeeze out all the water. Dump into a large bowl.
From leitesculinaria.com
From leitesculinaria.com
OIL-FREE HUMMUS TABBOULEH WRAP | KATHY'S VEGAN KITCHEN
For a hot, toasted version, make the wrap and place it into a skillet on medium-low and cook until browned and rotate to cook the entire wrap. If avoiding bread, put the hummus, tabouli, and other ingredients into lettuce cups or eat it as a salad instead of a wrap. Choose a gluten-free wrap or pita or a gluten-free option.
From kathysvegankitchen.com
From kathysvegankitchen.com
TABBOULEH | CANADIAN LIVING
Set bowl of bulgur aside. -remove stems of parsley, and finely chop the leaves. (1-2 stems should give you about 1 1/2 cups of chopped parsley.)Place in a bowl. -remove stems of mint, and finely chop the leaves. (you want 1 tbsp chopped.)Place in bowl with parsley. -remove the outer peel of the onion, and cut into slices. cut each slice in half, and finely chop into little …
From canadianliving.com
From canadianliving.com
TABBOULEH WRAPPED IN ROMAINE LEAVES - PLAIN.RECIPES
Directions. Soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain. Shorter time the more chewy the bulgur.
From plain.recipes
From plain.recipes
TABBOULEH SALAD IN ROMAINE LEAVES | RECIPES | STLTODAY.COM
Dice bell pepper into 1/2-inch-square pieces. Drain excess liquid from bulgur; stir in the radishes, cucumber, green onions, bell pepper, all but 3 tablespoons of the parsley, lemon juice, vinegar ...
From stltoday.com
From stltoday.com
TABBOULEH WRAPPED IN ROMAINE LEAVES RECIPE - FOOD.COM
Tabbouleh Wrapped in Romaine Leaves. Photo by Deantini. Tabbouleh Wrapped in Romaine Leaves. Photo by Deantini. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And Drink • Special Diet • Healthy …
From pinterest.com
From pinterest.com
GOT ROMAINE LEAVES? TURN THEM INTO TABBOULEH- OR TUNA-CANNELLINI …
Into a salad bowl went chopped parsley, mint and those grape tomatoes (which I diced smaller than I would have an actual tomato), a little bulgur soaked briefly in boiling water and well drained, the spices, the juice of a lemon, a glug of …
From cookswithoutborders.com
From cookswithoutborders.com
TABBOULEH WRAPPED IN ROMAINE LEAVES RECIPE - FOOD.COM
Sep 5, 2013 - You can skip the preserved lemons(the salad will be just as good)! But be adventurous! Take time to finely cut all the vegies (confettied)! Serve as an appetizer, salad, side dish or main meal.
From pinterest.com
From pinterest.com
TABBOULEH SALAD (TABOULI) - EATING BIRD FOOD
In a large bowl, combine soaked bulgur, parsley, mint, tomatoes, cucumber, green onions, lemon juice, olive oil, sea salt, pepper and allspice, if using. Taste and add more salt or pepper if necessary. Serve chilled or at room temperature. Store covered in …
From eatingbirdfood.com
From eatingbirdfood.com
TABBOULEH SALAD RECIPE - SERIOUS EATS
Directions. Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 minutes. Reserve liquid. Season parsley with remaining 1 teaspoon salt and toss to combine. Transfer to a large mixing bowl lined with paper towels and let stand for 20 minutes.
From seriouseats.com
From seriouseats.com
TABBOULEH WRAP - THE GREEN FORKS
Bring quinoa and water to a boil in a medium saucepan over high heat. Cover and simmer for 15-20 minutes, until the water is absorbed. Remove from heat and fluff the quinoa with a fork. Let the quinoa cool, then toss in the rest of your ingredients in a large bowl except the dressing. Whisk together the lemon juice, olive oil, salt and pepper.
From thegreenforks.com
From thegreenforks.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-large-groups #appetizers #salads #beans #fruit #vegetables #african #vegan #vegetarian #moroccan #grains #dietary #chick-peas-garbanzos #citrus #lemon #pasta-rice-and-grains #greens #lettuces #number-of-servings #presentation #served-cold
You'll also love