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This recipe was uploaded by adelina174
From early on, I understood and learned from my Grandma not only about food, but about our culture. I learned that Armenians had a strong past and that lot of my Grandma’s cooking came from her upbringing. Growing up in Turkey and moving to Lebanon after the Armenian Genocide exposed her to lot of food that Armenians in Armenia were not accustomed to. When she came to Armenia in 1940′s, Tabbouleh was one of the dishes that came with her. She would serve her salad with whole Romaine Lettuce Leaves. She taught me to eat Tabbouleh by putting a big tablespoonful on top of a whole lettuce leaf. Until now, I love having this salad with lettuce leaves. It tastes so much better.
Tabbouleh was her history and what she grew up with and it has remained in my family’s kitchen thanks to her. Since she’s close to her 90′s now, my mom is our go to person for Tabbouleh and for lot of other great dishes.
It is a very simple salad to prepare with lot of flavor and “good for you” ingredients.
Although, I love my Grandma’s version, I wanted to change her recipe a little by incorporating sun dried tomatoes, roasted peppers and garlic. If you truly want her version, you can eliminate my additions and extra herbs. I just woke up one day and pictured this in my head and thought to give it a shot.
Usually, in my family we serve Tabbouleh with french fries, but you can serve it with meets, sprinkled feta cheese, or just simply on top of greens.
To prepare the salad, combine the next 7 ingredients in a salad bowl.
To prepare the dressing, combine the sun dried tomatoes, garlic cloves, lemon juice, red wine vinegar and process it until it forms a fine paste. Slowly add the olive oil, while the food processor is running.
To serve mix the Bulgur, salad and dressing together. Add salt and Aleppo red pepper to taste.