Tabbouleh Kazabeh/Lying Tabbouleh/ Boiled Tabbouleh.  This bulgur salad from my friend Rima Hamad is beloved throughout Akleem Al Tifah region in southern Lebanon and specifically in Jbaa village, Nabatieh district!  Hearty exciting bulgur recipes are big part of southern Lebanese cuisine, and this bulgur salad sums up the healthiness, cleanliness and freshness of the region. Tabbouleh’s major ingredient is parsley scattered with a little amount of bulgur. Surprisingly, the star of the show in tabbouleh kazabeh/Lying tabbouleh, is bulgur! Mint leaves, parsley and green onions do add a pleasant dimension to the dish, but the main ingredient is definitely the bulgur.
Tabbouleh kazabeh (Lying Tabbouleh)/ Boiled Tabbouleh
Some tend to think about bulgur salads as downright boring, but when they are treated well, results are flavorful just like the authentic tabbouleh, tomato kibbeh, and mafroukeh.
Some tend to think about bulgur salads as downright boring, but when they are treated well, results are flavorful just like the authentic tabbouleh, tomato kibbeh, and mafroukeh.
I would add this bulgur salad to the repertoire of my favorite vegan dishes. Sometimes simple ingredients make the best results – hearty enough to consider it a meal in itself!! Not only this salad is scrumptious, but also rich in minerals and fibers and will keep you full for long.
I had the pleasure of eating this enticing bulgur salad at my friend Rima’s house where she prepared a phenomenal spread of Lebanese dishes. Everything that came out of her kitchen tasted so good. Rima was kind enough to share her recipe with me. Many thanks Rima!
Boiled cabbage water may sound unusual to soak bulgur with, but surprisingly it is part of developing bold flavors and adding extra zing to the dish, sometimes few simple details can make a huge difference. If you want a bit of excitement, adding crushed Habaneros or red chilies can only be a great addition. Rest assured you are in for a treat!
Tabbouleh kazabeh / Lying tabbouleh is best eaten by hand scooped up with boiled cabbage leaves to compliment the flavors or simply enjoy it on its own. Give this dish a go – you won’t regret trying it!
Tabbouleh kazabeh (Lying Tabbouleh)
Description
Ingredients
- 1 cup fine bulgur
- 1 large red onion diced
- A bunch of parsley stems removed
- A handful of fresh mint leaves
- ½ cup of green onions
- 2 tablespoons tomato paste
- ÂĽ cup olive oil
- 1 medium head of cabbage
- 3/4 cup of boiled cabbage water
- ½ teaspoon salt or to taste
- Crushed chili or Habanero to taste, optional
- A drizzle of pomegranate molasses optional
Instructions
- Boil water in a pot, large enough to accommodate a medium sized cabbage head.
- Carve out the stem of the cabbage and add to the boiling water. Leave it to boil about 15 minutes until the leaves are soft and pliable. Remove the cabbage with a slotted spoon and set aside to cool down. Save the boiled cabbage water, you will use some of it to hydrate the bulgur.
- Place the bulgur in a bowl and add ½ cup of the cabbage water and stir well. Keep aside for 20- 25 minutes.
- Meanwhile, finely chop the mint leaves, green onions and parsley leaves.
- Heat olive oil in a skillet over medium heat, add the diced red onion and stir constantly just to slightly change its color, you don’t need to thoroughly brown the onion. Add the tomato paste and stir well to infuse it with the onion, keep stirring for about 20 seconds. Remove from heat and add it to the soaked bulgur.
- To the bulgur,add the chopped mint leaves, green onions, parsley and crushed chili or Habanero, if used. Adjust salt to your taste preference. Fluff it with a fork, add a drizzle of pomegranate molasses if you wish and serve it with the boiled cabbage leaves! Happy eating!!
Notes
