Por
Master Receita Solta
"This Lebanese tabbouleh combines hydrated bulgur wheat with chopped parsley, fresh mint, tomatoes, and red onion. Seasoned with extra virgin olive oil and lemon, it is a fresh and nutritious herbal salad."
- The bulgur wheat for kibbeh must be drained and squeezed in the hands to eliminate excess water before seasoning. - Finely chopped fresh parsley is the star element that gives the dish its vibrant green color. - The emulsion of extra virgin olive oil with lemon juice hydrates the grains, accentuating the refreshing acidity.
Enxágue bem o trigo para quibe e deixe de molho em água por cerca de 30 minutos.
Drain and mix the wheat in a large bowl with salt, pepper, olive oil, and lemon juice.
Add the chopped parsley, mint, onion, and tomatoes.
Stir well until all ingredients are incorporated.
Taste and adjust the seasonings if necessary, adding more salt or lemon to taste.
Let the tabbouleh rest for at least 10 minutes before serving so that the flavors blend.
Serve in individual portions or on a large platter.
Decorate with mint leaves and lemon slices, if desired.
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- Tabouleh with cucumber: add 1 seedless Japanese cucumber cut into small cubes to reinforce the crunch. - Traditional Beirut tabbouleh: increase the parsley to two cups and reduce the wheat to a quarter cup. - With pomegranate: sprinkle fresh red pomegranate seeds over the salad for a bittersweet touch.
- Bulgur wheat can be replaced by cooked and cold quinoa to compose a totally gluten-free version. - Red onion can be replaced by thinly sliced green onions or shallots for a more delicate flavor. - Persian lime juice can be replaced with Meyer or Eureka lemon, lending a more floral citrus aroma.
Store the tabbouleh in a closed glass jar in the refrigerator for up to 2 days. As the tomato releases water with salt, gently drain the excess liquid from the bottom of the bowl before serving leftovers the next day.
It is not possible to freeze tabbouleh. Fresh tomato, mint, and parsley completely lose their crunchy texture becoming dark and softened, while the defrosted wheat acquires a spongy consistency.
Sirva tradicionalmente dentro de folhas crocantes de alface-romana usadas como concha comestível. Acompanha carnes grelhadas como kafta no espeto, quibe assado, homus cremoso e pão sírio quentinho.
Were the tomatoes added with seeds, or was the bulgur not squeezed well; remove the liquid pulp from the tomato before chopping.
No, the kibbeh wheat only hydrates in cold or warm water for 30 minutes, maintaining a pleasantly chewy texture.
A hortelã quebra o amargor vegetal da salsinha e traz sensação de frescor no palato que ameniza a acidez do limão.
You can hydrate the wheat and chop the herbs the day before, but add the tomatoes, salt, and lemon only 1 hour before serving.
Descubra a nossa releitura da salada Fattoush, uma explosão de frescor e textura em 20 minutos. Vegetais crocantes, chips de pita saborosos e um molho de romã irresistível fazem desta receita a pedida ideal para refeições rápidas e nutritivas.
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