Every Easter I serve a Traditional Lebanese Tabbouleh Salad as a side salad for my family’s Easter dinner. This year even with the Corona Virus Upset – I made our traditional Easter dinner spread which consists of herb roasted leg of lamb roast, Greek tzatziki sauce, green chile cheese grits, Lebanese Tabbouleh salad, ginger glazed roasted carrots, ambrosia salad, and for dessert lemon cupcakes with toasted coconut. I know it seems like a big spread considering I fed only four people in my home, but I did a few packaged deliveries to loved ones. I normally make deviled eggs for an appetizer, but I didn’t get around making an appetizer this year. My daughter colored some beautiful eggs see the image below.
All and all it was a peaceful quiet Easter. I am counting my blessings, especially the fact that we are all happy and healthy. Right now that is a lot to be thankful for. I hope you had a wonderful holiday weekend despite the social distancing and all that is happening in the world with the pandemic.
Traditional Lebanese Tabbouleh Salad
CeceliasGoodStuff | Good Food for Good People
- 3 cup hot water
- 1 cup medium cracked wheat
- 2 cups fresh curly parsley, minced
- 1/4 cup fresh mint leaves, minced
- 4 scallions, sliced
- 1/2 cup sweet onion, finely chopped
- 3 Roma tomatoes, diced and seeds removed
- 1 1/2 cups diced cucumbers (English or Persian)
- 1/2 tablespoons extra virgin olive oil
- 1/2 fresh lemon juice, or to taste
- 1 teaspoons sea salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried mustard
- ¼ teaspoon cinnamon
- In a large mixing bowl, pour the hot water over the cracked wheat and cover.
- Let stand about one hour or until wheat is tender and water is absorbed.
- Drain any excess water and towel dry.
- In a large bowl add the tabbouleh, chopped herbs and vegetables, mix well.
- In a small bowl combine the oil, lemon juice, salt, pepper, oregano, garlic powder, dried mustard, and cinnamon.
- Mix until fully blended.
- Pour dressing over wheat mixture.
- Mix all ingredients until fully coated with dressing.
- Taste and adjust salt or pepper.
- Cover salad and chill in refrigerator for about 2 hours before serving.
- Enjoy!
Bulgar wheat the base for the Tabbouleh Salad – Shirley always recommends using a Bulgar #2 – this is referring to the size of the wheat grain. It is a medium size wheat grain. No cooking necessary simply soak for an hour before making the salad. The key is to drain out all the moisture after soaking it.
Traditional Lebanese Tabbouleh Salad
CeceliasGoodStuff | Good Food for Good People
My dear friend Shirley taught me how to make this dish. She is Lebanese and very proud of her heritage. She has come to my home for about 25 years of celebrations. She normally brings the Tabbouleh salad. This Easter she wasn’t able to make it so I made her recipe for this amazing Traditional Lebanese Tabbouleh Salad. You will be sure to LOVE it. Seriously it is the best tabbouleh I have ever had. God bless you my sweet friend Shirley for sharing this recipe so many years ago – I can’t even remember exactly how many years ago you taught me how to make it. I want to say 25+ years ago. I only make it when she can’t bring it – she is now 92 years old. I have always said that one reason her Tabbouleh tastes so good is because she always puts so much LOVE into it. And in my books FOOD = LOVE
Traditional Lebanese Tabbouleh Salad
CeceliasGoodStuff | Good Food for Good People
Fresh Squeezed Lemon for the Tabbouleh Salad – this is what gives it a special kick! Fresh lemon juice and the spices in the dressing. These lemons were very small so I used two – you want about 1/2 cup of fresh lemon juice and a little more never hurt! Wink, Wink!
Traditional Lebanese Tabbouleh Salad
CeceliasGoodStuff | Good Food for Good People
Some of the key ingredients for the tabbouleh salad are fresh chopped herbs and vegetables like – fresh sliced scallions, tomatoes, and cucumber. Fresh is BEST when making a traditional Lebanese Tabbouleh Salad. Seriously this is the best ever recipe!
Traditional Lebanese Tabbouleh Salad
CeceliasGoodStuff | Good Food for Good People
Plenty of fresh parsley the key when making Tabbouleh Salad. I like using the curly leaf parsley. I feel like it gives the salad more texture.
Traditional Lebanese Tabbouleh Salad
CeceliasGoodStuff | Good Food for Good People
Shirley also brings a small container with extra Tabbouleh for me for the next day – she knows how much I love it. And honestly there is rarely any of her Tabbouleh salad left in the bowl at the end of our dinners. Since we are all restricted because of the Pandemic – I made a batch using her recipe.
Traditional Lebanese Tabbouleh Salad
CeceliasGoodStuff | Good Food for Good People
Katherine’s colorful Easter Eggs. She used brown eggs and neon egg die. With one teaspoon of vinegar in each cup of coloring dye. Since the eggs were brown we used extra coloring dye. WOW – it made for vibrant colored eggs. Don’t you agree?
CeceliasGoodStuff | Good Food for Good People
Friendship is not measured by age it is measured by unconditional LOVE. Shirley and I | Easter 2014
CeceliasGoodStuff | Good Food for Good People
I love sharing my passion for good food and creating recipes that will inspire you to cook and create memories with those you LOVE. Follow me on social media for new recipe ideas as well as garden and decorating inspiration. Wishing you LOVE, PEACE, HAPPINESS AND GOOD HEALTH!
Until next time – Bon Appetit!
Thanks for stopping by, Cecelia Dardanes – CeceliasGoodStuff.com | Good Food for Good People
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