Tabbouleh is a fresh Middle Eastern salad traditionally made with finely chopped parsley, bulgur wheat, tomatoes, and mint. Its bright, herb-forward flavor comes from a simple dressing of lemon juice and olive oil. Often served as part of a mezze spread, this dish has roots in Levantine cuisine and is enjoyed in many Jewish communities.
Making Tabbouleh:
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Traditions and Heritage of Tabbouleh
Tabbouleh
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Frequently Asked Questions
What is tabbouleh?
Tabbouleh is a fresh Middle Eastern salad made primarily with finely chopped parsley, bulgur wheat, tomatoes, mint, onion, and seasoned with olive oil, lemon juice, and salt. It's a popular dish in Jewish cuisine, especially among Sephardic and Mizrahi communities.
Is tabbouleh kosher?
Yes, traditional tabbouleh is inherently kosher as it's made from plant-based ingredients like parsley, bulgur, and vegetables. However, as with any food, it's important to ensure all ingredients are certified kosher if following strict kosher dietary laws.
What's the difference between Israeli salad and tabbouleh?
While both are Middle Eastern salads, Israeli salad (salat katzutz) is primarily diced cucumbers and tomatoes with lemon and olive oil, while tabbouleh features parsley as the main ingredient with bulgur wheat. Tabbouleh has a more herbal, grain-based texture.
Can you make tabbouleh for Passover?
Yes, with modifications. Traditional tabbouleh contains bulgur (wheat), which isn't kosher for Passover for Ashkenazi Jews. Sephardic Jews who eat kitniyot can use bulgur, or you can substitute with quinoa or omit the grain entirely for a Passover-friendly version.
How long does homemade tabbouleh last in the fridge?
Freshly made tabbouleh is best eaten within 1-2 days as the parsley wilts and tomatoes release water. For best texture, store in an airtight container and drain any excess liquid before serving leftovers.
