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This fresh, herby tabbouleh salad recipe is made of finely chopped parsley, mint, tomato, cucumber, green onion, and bulgur, all tossed in a lemony dressing.
Originally from the mountains of Lebanon and Syria, [14] tabbouleh has become one of the most popular salads in the Middle East. [15] The wheat variety salamouni [what language is this?] cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. [16]
Tabbouleh, a salad of finely chopped parsley, with tomatoes, mint, onion, and soaked bulgur, is one of the most popular Arab salads. Mixed vegetable salads, and salads of cooked eggplant or chick peas are common.
Bring a saucepan of water to a boil. Add the bulgur and cook until tender, about 10 minutes; drain. Transfer to a rimmed baking sheet. Prepare a medium bowl of ice water.
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In a large heatproof bowl, cover the bulgur with 2 inches of boiling water and let stand until softened, about 20 minutes. Drain and press out the excess water; let cool. Return the bulgur to the ...
A salad that originated in and named for the city of Nice and consists of tomatoes, native Nicoise olives, young raw fava beans, young raw artichokes, hard-boiled eggs, radish, green onions, green peppers and garnished with tinned anchovies. It is served with black pepper and olive oil. Olivier salad Russian salad: Russia: Potato and meat salad
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