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Tabouli, Taboule, Tabouleh, Tabbouli, Tabboule, Tabbouleh

a
alexdiana1 Apr 23, 2008 11:51 AM

I may have left out some spelling permutation. I am trying to find the brand names of some supermarket-available packaged tabouli salad. Not the dried stuff, but the plastic containers of prepared salad. Any ideas?

  1. s
    Sushiqueen36 Apr 23, 2008 09:13 PM

    It's so easy to make, why not make your own? It's just bulgur wheat (starts out dry whether you like it or not), lemon juice, olive oil, tomato, mint, salt, parsley... got to be something else in there... tastes much better than any of the prepared I've had and you can adjust the lemony-ness to your own personal taste. Just an idea.

    1 Reply
    1. re: Sushiqueen36
      Quine Apr 23, 2008 09:26 PM

      Agreed, and it holds well, improving even, so making a large batch is SO much better than store bought.

    2. q
      Querencia Apr 23, 2008 09:39 PM

      Yes, my idea is that you make your tabbouleh at home as it will be much, much better. I only make tabbouleh when I can get fresh mint. Soak the bulgur in cold water while you are chopping up parsley, scallions, and mint. Drain bulgur in a sieve and mash out all the water. Mix with the chopped stuff, salt it, and mix with a little lemon juice and olive oil. Cucumber and tomato optional. Skip garlic as it messes with the delicacy of the mint and lemon juice. Keeps for a week in the refrigerator. How hard was that?

      1. c
        cresyd Apr 25, 2008 10:01 AM

        If you're determined to buy it - I recommend moving this question to your region board and finding out where you can get locally made tabbouleh. It is not a dish that holds up for extensive periods of time - so if you're buying company made stuff, it's probably loaded with preservatives so that it stays moist long enough.

        The other thing is that if you get "more American" tabbouleh, it can be fairly heavy with the bulgar and light with parsley. And if you get "more Middle Eastern" tabbouleh, it's much heavier in parsley and light on bulgar. Because I like the parsley heavy version, I find making my own tedious - and I get get a pint of it from my local Middle Eastern "deli" (not quite grocery store, not an actual restaurant) for a few bucks and they make it fresh for me.

        I live in Cincinnati, and fresh "deli" made tabbouleh is found in a couple Middle Eastern based stores, a bagel place, and Whole Foods/Fresh Market have their version that I find bad. Regardless, there should be a variety of places to buy it from someone who's making their own on a fairly regular basis.

        2 Replies
        1. re: cresyd
          j
          jlafler Apr 25, 2008 10:30 AM

          Yes. And "parsley heavy" means that it's about half parsley by volume! A parsley salad with a little bulgur to give it some body.

          1. re: jlafler
            c
            cresyd Apr 25, 2008 12:01 PM

            I learned how to make tabbouleh from a friend who's parents are originally from Sudan. Her version of tabbouleh was more like 4 parts parsley to one part bulgar wheat. While I always love eating it, the parsley chopping action got old fast. If you do not have access to a food processor - I can entirely empathize with buying it. Especially since it's fairly easy for a deli to do well (if they make it the way you like), and can sometimes be cheaper to buy.

            The Middle Eastern deli (though the owners I suspect are actually Hindi Indians or have incredibly unexpected poor sense of geography for Muslims. I once asked for a phone card to Jerusalem, and they had no clue where it was.....regardless, 90% of the food is Middle Eastern) I go to makes their tabbouleh with lots of parsley, and very light with the olive oil and lemon juice. While this makes it very fresh and herby tasting, it also means that if it's not eaten in a week it quickly dries out.

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