RAMADHAN RECIPES – TABOULEH LEBANESE HERBY SALAD

Karimah bint Dawoud, Muslim chaplain & well being writer.

There is a serious lack of fresh fruit and vegetables in our Ramadhan diet, I am noticing as I wear my nutritionist hat and speak with brothers and sisters already developing cold like symptoms. This fresh delicious middle eastern salad is perfect for iftar and full of the creators essential vitamins and minerals.

Tabouleh, Babaganoush &Humous
Tabouleh, Babaganoush &Humous

Tabouleh is a green salad that is quick and easy to make especially of you a have food processor or mini chopper. Many years prior to Islam I always seem to have Muslim friends, with their generous hearts they used to invite me and my friend to eat with them. I remember once going to an expensive Lebanese restaurant overlooking Green Park,Picadilly, this was the first time I experience the mezze of Lebanese food. Within the mezze is the tabouleh salad that adds a fresh citric refresher across the palate in contrast with the nutty meaty flavours of the other succulents. It is traditionally made with just parsley but I make it half and half, parsley and coriander, both herbs are high in nutritional properties and good for the mind and body. Of course there has to be fresh mint. Back to the soul, it was the respect and generosity of these people that attracted me to Islam and as I learnt more about the character of the prophet Muhammad (pbuh) and I realized that generosity is a big part of the Islamic heart

Ingredients
• 1 bunch of fresh washed& drained parsley (1 ½ cup chopped, with stems discarded)
• 1 bunch of fresh washed& drained coriander (1 ½ cup chopped, with stems discarded)
• 30ml/2 tablespoons of fresh washed& drained mint, chopped
• 1 medium onion, finely chopped
• 5 medium tomatoes, diced
• 5ml/1 teaspoon salt
• 5ml/1 teaspoon black pepper
• 120ml/1/2 cup bulgur,
• 75ml/5 tablespoons lemon juice
• 75ml/5 tablespoons extra virgin olive oil

Method

1. Cover the bulgur wheat with hot water 1//2 inch/2cm higher than the level of the wheat and leave to soak for at least 30 minutes
2. Squeeze out excess water from bulgur using a large square of muslin or clean tea towel.
3. Combine all the finely chopped parsley, except for salt, pepper, lemon juice, and olive oil.
4. Line serving bowl with grape leaves or romaine lettuce, and add salad.
5. Sprinkle olive oil, lemon juice, salt and pepper on top.
6. Serve immediately or chill in refrigerator before serving
This wonderfully healthy recipe is from my book “Heavenly Bites the best of Muslim home cooking”, avaible from Kube publishers, call them on Tel: 01530 249-230 and they will post it to you anywhere in teh world
OR
http://www.amazon.co.uk/Heavenly-Bites-Best-Muslim-Cooking/dp/1847740316
http://www.theislamicestablishment.com/1-7352-1-heavenly-bites-the-best-of-muslim-home-cooking.aspx
http://www.ebay.co.uk/itm/Heavenly-Bites-Best-Muslim-Home-Cooking-/390441558614
http://www.shopwiki.co.uk/l/HEAVENLY-BITES?sb=1

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