Pomegranate Tabbouleh is an essential side dish of Middle Eastern Cuisines. Mainly originating from Palestine, Lebanon & Syria.
In this recipe I will show you how to use different layers of fresh garden herbs nd spice mixes to create a satisfying and suitable for any occasion side dish.
- 1/2 cup of course cracked Bulgar soaked in warm water
- 1 tablespoon of Baharat spice mix
- 1 tsp of freshly ground cumin
- 1 tsp of freshly ground black pepper
- 80ml of good quality olive oil (peppery and fruity flavour)
- 1 clove of garlic crushed (optional)
- salt and pepper
- 3 tbsp lemon juice
- 1 large bunch of parsley – discard the rough stalks — roughly chopped
- 1 bunch of fresh mint – pick the leaves – roughly chopped
- 3-4 stem of fresh dill – roughly chopped
- 2-3 stem of fresh coriander – roughly chopped
- 3 ripe Roma Tomato – deseeded and roughly chopped
- 1 large Lebanese cucumber – roughly chopped
- 1 red onion – finely sliced
- 1 pomegranate – deseeded
- Prepare the ingredients above.
- Fluff the Bulgar with some of the olive oil once the water is completely absorbed.
- Mix the dry spices, salt, lemon juice and olive oil in a separate bowl.
- Add the freshly chopped herbs, Bulgar, cucumber, onion, tomato & pomegranate seeds to a large serving bowl.
- Drizzle the olive oil mixture and gently toss the ingredients to combine well.
- Don’t bruise the leaves during chopping and mixing.
- Mix well the olive oil with lemon juice and spices
Delicious served with warm Turkish or flat bread. Serve on top of kebab or grilled meat.
|Israeli Moghrabieh||Rose & Pistachio Couscous|
|Rose & Pistachio Couscous|