In essence, the tabula is a salad of bulgur or couscous with finely chopped parsley and mint and sliced tomatoes, seasoned with olive oil and lemon juice. In the tabula also add finely sliced green onions, various spicy herbs and spices.
- raisins – 50 g
- lemon juice – 2 lemons
- boiled chicken fillet – 4 pcs.
- cilantro – 1 bundle
- olive oil – 100 ml
- parsley – 1 bunch
- couscous or bulgur – 400 g
- salt – to taste
- ground black pepper – to taste
In the menu, especially in eastern countries, taboule can often be found in the appetizers section. The fact is that in the East at the beginning of the meal it is customary to put on the table many, many different snacks, including tabula.
But the culture of salads in these countries has not received much distribution. It happens that the tabula is served not on a plate, but on lettuce leaves.
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Tabboule is cooked in the Arab countries of the Middle East and in Israel. Here is what Gil Hovav, one of the most famous chefs in Israel, says about the Israeli version of tabula: The Israeli version of the tabula is a converted Lebanese recipe.
Classic Lebanese salad is made from ground wheat grains with lots of greens. The Israeli version is much brighter and more saturated in terms of color, very ill-mannered and lazy, like the Israelis themselves.
We would never grind wheat grains, we use couscous.
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