#COOKFORSYRIA Part 3-Tabbouleh

November 16, 2017

Third times' a charm... and today it certainly is...allow me to introduce the third #COOKFORSYRIA post; and truth be told, I don’t see myself slowing down on this initiative anytime soon. More than learning a new cuisine and understanding the flavours and cooking ways of another culture, this initiative acts as a conscious and active reminder of the atrocities still ongoing in a pillaged and plundered Syria. Knowing that every week I am cooking to create awareness for a cause, means that I can’t forget (and shouldn’t) and that I should be grateful for everything that I have, because some don’t have basic necessities that we sometimes take for granted. In essence we are indeed amongst the fortunate.  

This week yours truly has whipped up a traditional Syrian Tabbouleh, which is essentially a bulgur wheat salad, accompanied by a burst of flavours brought forth by the accompanied dressing. Sometimes there is beauty in simplicity, and this is one of those times. Tabbouleh is the perfect compliment to your choice of main. Don't think twice about trying this recipe... and while you're at it say a little prayer for Syria.

  • Recipe Tabbouleh:


  • Ingredients:

  • 1 1/4 cups bulgur wheat

  • 2 cups cherry tomatoes

  • 1 handful of parsley

  • 3 spring onions (scallions)

  • 1 cup mint leaves

  • 2 tbs cranberry juice

  • 1 1/2 tsp tomato paste

  • 1 lemon zest and juice

  • 1 tbsp honey

  • 1/2 tsp paprika

  • 1/4 tsp cinnamon

  • 1/2 tsp salt and pepper

  • 6 tbsp olive oil

  • 1/3 cup pine nuts


  • Method:

  • Rinse the bulgur wheat well and pass through a sieve.

  • Add 1 1/2 cups of boiling water and set to a medium boil for about 10 minutes.

  • Once you see the wheat has absorbed most of the water, drain any excess their might be  and slowly comb with the fork to make it more fluffy. 

  • Chop the mint and parsley and place in a bowl, along with the spring onions and tomatoes, and lightly toss. 

  • Whisk together the tomato paste and other condiments, leaving the oil for last. Once you are ready to pour the wet ingredients into the dry, add the olive oil and pine nuts. If you want, you can lightly toast the pine nuts until fragrant then add to the salad. 

  • Bon apetit!



















Share on Facebook
Share on Twitter
Please reload