Tabbouleh kazabeh (Lying Tabbouleh)
Eggless, High Fiber, Vegan, Vegetarian
Tabbouleh kazabeh (Lying Tabbouleh)/ Boiled Tabbouleh
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.
To Pin It
.
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!!
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
- ¼ 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
Directions:
- 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!!
Looking for more bulgur recipes, check our Bulgur Tomato Pilaf (Sayet)
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Hadia
Subscribe to Our Newsletter
Instructions
No Steps Found !
- Course : bulgur
- Recipe Type : LEBANESE RECIPES, MAIN DISHES, MAIN DISHES, RECIPES FROM AROUND THE WORD, SALAD, SALAD, VEGAN RECIPES
- Ingredient : Bulgur
12 Responses to Tabbouleh kazabeh (Lying Tabbouleh)
Leave a Reply to Denise Browning Click here to cancel reply.
Be Social
About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
Read more about this chef..
I’ve always been curious about Tabbouleh and I’m so excited to see that all of the ingredients are ones I am familiar with.
Thank you Karen, the tabbouleh here comes from rural villages in south Lebanon! A bit different than the classic one, Karen! But this tastes equally good! Ingredients are most probably found in all households! Xo xo
So Gourmet looking you truly make a great dish look even more spectacular.. Very talented with presentations.
oH, thank you Claudia, coming from a talented lady like you means a lot! Xoxo
Looks delicious, I love the variations on a relatively simple dish like this – this reminds me of a similar Turkish dish. All delicious, I’m sure!
Thank you Caroline, I guess you mean the Turkish kisir tabbouleh, I have had it in Alania, Turkey, ingredients are common in a way with the above tabbouleh, but flavors are a bit different! Xo xo!
It’s always great to have a healthy and tasty ‘salad’ on hand! I will be adding this to my recipe box! YUM! thanks!!
I hope you enjoy it, Diane, as much as we do, this is indeed healthy and delicious!! Xo xo!
Can’t wait to try it Hadia!
Thanks for sharing
Thank you Susan! I promise you will love it! Xo xo!
I love tabbouleh but have never heard of the lying one. I saw the recipe and seems to be quite easy and delicious. I was curious about the color and saw that it comes from the tomato paste. Interesting!
Thank you Denise, yes this a recipe that you won’t find on the menu of a Lebanese restaurants – it comes from rural villages of Lebanon, yes the red color comes from the tomato paste! Xo xo!