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23 Feb 2008

Tabbouleh / Middle Eastern Salad

Ingredients and Method
Parsley chopped 1 cup
bulgur wheat / cracked wheat 1 cup
mint leaves / pudinayila 1/2 cup
tomato 2
onion 1
capsicum 1
cucumber 1
garlic powder 1 tsp
pepper powder 1 tsp
lemon 1

Wash and soak wheat in water for 1/2 hour. Drain and squeeze out the water. Chop all the ingredients finely. Mix all the ingredients with salt and lime juice. Serve with kubz / Arab roti and hummus.


  1. Hi Seena, just a suggestion - please have your blog listed in Taste of India - that way we won't miss your posts.

  2. Tabbouleh's awesome! Your version's a little different than what I've had before, but looks delicious. :)

  3. Wow! Looks so colourful...I don't like much this..But good for health.

  4. what a nice colorful salad. Have to try this out soon.

  5. Seena this is so funny because I have been cooking with bulgar wheat a lot lately and I never knew that you could soak it and eat it. I will give your tabbouleh recipe a try sometime and let you know how it goes.

    It looks really tasty and healthy, and you served it on that beautiful plate again.:-)

    Great recipe Seena I feel healthy juts looking at it, YUM!

  6. The salad looks lovely, Seena! I liked your coconut pancakes too!

  7. salad looks lovely and simple...Awesome entry seena..keep going..


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