How to Make Middle Eastern Tabbouleh Salad Asian Cooking Recipe Cuisine

Middle East Tabbouleh Salad

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1/2 cup bulgur

4 bunches fresh flat-leaf parsley

1 bunch fresh mint

2 shallots, finely chopped

2 spring onions, finely chopped

3 firm tomatoes, diced

1/2 cucumber, diced

juice of 3 lemons

4 tbsp extra-virgin olive oil

salt and pepper to taste

Directions:

Soften the bulgur in cold water for about 30 minutes. Rinse and thoroughly dry the parsley and mint. Coarsely chop the parsley and mint leaves.

In a large bowl, add the shallots, spring onions, tomatoes, cucumber and chopped parsley and mint leaves. Drain the bulgur and add to the bowl. Toss to combine.


Add the lemon juice, olive oil, salt and pepper. Toss to combine and taste for seasoning, adding more salt if needed.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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