Sunnyland Mills Tabbouleh Booklet - About Tabbouleh

Tabbouleh can be spelled: Tabouli, Taboule, Taboli, Tabouleh and probably many more ways.

Although no one knows the exact date when tabbouleh first came on the scene, it was probably several thousand years ago. We do know that bulgur wheat was used by the ancients approximately 4,000 years ago. It probably didn't take long for them to figure out that the addition of parsley, spices, vegetables and other ingredients would make a very tasty and nutritious meal. In fact, tabbouleh could be considered the ideal food of the Mediterranean diet. It contains whole grain bulgur wheat, greens in the form of parsley, olive oil, spices, tomatoes and in some cases, cucumber. The fact that all these items are part of the Mediterranean diet only contributes to the fact that tabbouleh has been around for centuries and was probably passed down from family to family for generations.

I personally have always liked the wholesomeness and the flavors that commingle in this combination of healthy greens and grains. I find it both very satisfying and highly nutritious. The traditional tabbouleh that I have tasted in Middle Eastern cuisine is a parsley salad with some bulgur wheat. The Americanization of the recipe creates a food item that is more bulgur wheat and less parsley. This is the recipe found most often in health food stores and delis.

One of the things that I have noticed in Middle Eastern recipes is that they lend themselves to crossing over into the American diet if they are made more to the liking of the American palate. A prime example of this has been the rapid increase in consumption of hummus after the introduction of multiple flavors to the base product (hummus with scallions, hummus with roasted red peppers, hummus with cilantro, etc.). The enclosed recipes do just that and, in fact, mimic what has occurred in the phenomenon of increased hummus use by adding a multitude of interesting and fun flavors to the traditional Middle Eastern tabbouleh.

You will find your taste buds enlivened with the combination of spices that we have infused into our recipes. For example, the Bravo Broccoli Tabbouleh enhances the original flavors by adding an Italian flare. The Cabo Tabbouleh is reminiscent of Mexican flavors and themes. The Tabbouleh Fresca with its blend of cranberry and pecan flavors is a showstopper. The chicken and lamb variations are an excellent way to add protein to tabbouleh and follow the themes of lettuce wraps used in many of the upscale Chinese eateries populating the US. As my friend and consultant, Bobbi Martini, says, "Let the flavors marry!"

- Mike Orlando

 

 

Our Memberships

AACC International, a non-profit organization of members who are specialists in the use of cereal grains in foods. Whole Grains Council Founding Member American Institute of Baking U.S.D.A. Organic KAMUT®  Khorasan Bulgur Wheat OU certified Kosher Company SEDEX SQF 2000 Code, Level 2 Accredited Global Food Safety Initiative