Quantcast

French Fridays: Tabbouleh from My Paris Kitchen

Tabbouleh from My Paris Kitchen on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was tabbouleh. Proper Lebanese-style tabbouleh which is more herbs than anything else.

In this post on his site, David says:

Much of what gets called Tabbouleh bears little resemblance to what Lebanese Tabbouleh is. When I moved to France and began eating in traditional Lebanese restaurants, I was served bowls heaped with fresh herbs, a few tomato chunks, and very, very few bits of bulgur (cracked wheat.) Unlike what is served as Tabbouleh in many places – which is often a bowl heaped with bulgur with a few tomatoes and bits of parsley and mint flecks in it – the cracked wheat is meant to be more of a garnish, and I’ve come to love traditional Lebanese Tabbouleh, which is a green, herbal salad with a touch of spices.

I am familiar what the traditional dish is supposed to be like – curiously, one of the places I used to often go for dinner when I was at university in Adelaide was a Lebanese restaurant that did really authentic food so I ate a lot of proper tabbouleh in my early 20s! When I moved to Paris, I discovered the much less authentic version which is typically made with couscous and is more grain than vegetable heavy and definitely only has a touch of parsley and mint. It’s easily available in supermarkets and traiteurs in France and I always have some in my fridge when I am there. I actually love this version a lot and even included a recipe for it in my book!

It’s been a while since I’ve had proper tabbouleh (though we have a great Middle Eastern restaurant in walking distance which serves it) so I was interested to have a go at making my own. What I found this time around was that it was a little too parsley-heavy for my (clearly tainted) palate! I guess it’s a matter of personal preference – but also I was eating this salad as a side to less-than-traditional foods (when it’s part of, say, a falafel bowl or pita sandwich, it works better). I made 1/2 the recipe (and found it was enough for around 6 serves, personally) and actually tripled the amount of bulghur I used and still could have used more.

The flavours of this are beautiful and fresh though and it’s a gorgeous looking salad. Definitely one to make as per the recipe them play around with the ratios that work for you!

Get the recipe for David Lebovitz’s Tabbouleh on page 96 of My Paris Kitchen. There’s also a version here.

MyParisKitchenDavidLebovitz

Buy My Paris Kitchen on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

__________

MY BOOK! In the French kitchen with kids is out now! Click here for order details.

In the French Kitchen with Kids cover on eatlivetravelwrite.com

, , , , , , ,

7 Responses to French Fridays: Tabbouleh from My Paris Kitchen

  1. Mr. Neil November 30, 2018 at 08:26 #

    Oh, and it just screams for a lively New Zealand Sauvignon Blanc, or perhaps a Clare Valley Riesling to match.

  2. Andréa November 30, 2018 at 10:05 #

    Your salad looks delicious! I thought the recipe was wrong with the small amount of bulgur and added some more. Ha, ha, but I’ve never had it before, so I wasn’t familiar with this dish. I loved it with a little more bulgur as you did.

  3. Shirley @EverOpenSauce November 30, 2018 at 12:04 #

    I was forced to make half a recipe since I didn’t get enough parsley for the dish. Now, I’m a believer in this herby salad.

  4. Emily November 30, 2018 at 23:25 #

    Mardi,

    I was planning to make a couple of recipes from your book in December, looks like I need to make that three dishes now!

    David’s tabbouleh is definitely a repeat recipe (and I went and bought a box of Bulger wheat), a delightful green salad, and no cooking required!

  5. MARY H HIRSCH November 30, 2018 at 23:25 #

    I could have written your comment or you could have written mine. I more than halved the recipe and was overwhelmed by the parsley. Substituted Quinoa for bulgar but put in more than David suggested. However, I was glad to read his well-written post and learn about the real deal. I do think it is a palate problem for me – am just not used to a totally herbal salad.

  6. Cheznana December 1, 2018 at 16:54 #

    Considering that I am from New York and worked in Manhattan with all their many different ethnic restaurants, I am just not familiar with Lebanese foods. I think the first time Jim and I ate couscous was in Paris on one of our trips. I do enjoy a lot of the recipes, just not with so much parsley. But, as I look at the dish that Mary prepared everything seemed to work out well. Good luck with your interview with Dorie next week, looking forward to seeing it. You must be so exciting and so proud.

  7. Katie December 2, 2018 at 11:06 #

    Looks great, Mardi! I do the exact same thing when in France, purchasing the pre-made tabbouleh at the grocery store and have it on hand for eating. Granted, that was during grad school when I was having to eat on the cheap, so it really was a staple for me. I enjoyed doing something a bit different for this Extra Edition!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.