Thursday, 11 September 2014


In our trip around the world let’s visit Jordon today. Wondering what I am talking about? Then we at Blogging Marathon are dishing up the world in the next thirty days, aptly named “Around the world in 30 days!’ Join us and enjoy this trip…. Today in Jordan!

I am tired of all the street food (that is my daughter’s chosen theme for me) my family has been gorging on I will like a nice salad.  So this Tobbouleh fits in my scheme of food.

Now this salad uses a lot of parsley but we are not too great fans of the herb, guess we are not used to it so I used a small bunch of parsley and a lot of palak/spinach. Please feel free to use parsley if you enjoy the taste.

Also I did not fancy paying through my nose for bulgur wheat, for  I will have to order for it, then pray that it gets delivered in time at my local supermarket  and then pay up whatever is charged hence  used jada rava.

Actually this is actually a Levantine vegetarian dish adopted by Cypriots, variations of it are made by Turks and Armenians, and it’s popular as ethnic food in Western cultures.


Recipe Source: Food Recipes 
  • 1 ½ tblspn   bulgur wheat (Substituted with Jada Rava)
  • 2 tomatoes, large
  • A bunch of palak/ spinach (optional), washed, dried and cut in ribbons
  • Bunch parsley, leaves only, washed, dried, finely chopped
  • A small bunch fresh mint leaves, washed, dried, and finely chopped
  • 1 small onion, peeled, finely chopped
  • 2-3 tbsp freshly squeezed lemon juice
  • 2-3 tbsp extra virgin olive oil
  • Salt 

  •  Roast the rava till you get a lovely aroma. Measure the volume.
  • Boil double the volume of water.
  • Place the rava into a small bowl and cover with boiling water.
  • Stir, then set aside for 20 minutes, or until the jada rava has absorbed all of the water.
  •  Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl.
  • Add the palak if using, parsley, mint and onion to the tomatoes and mix well until combined.
  • When the rava( in my case) has absorbed all of the water, fluff it using a fork until the grains are separated.
  • Add the jada rava to the tomato mixture.
  • Drizzle over the lemon juice and olive oil and season to taste.
  • Mix well to coat the ingredients in the liquid.
  • To serve, divide the Tabbouleh equally among four serving plates.
  • Since Tabbouleh  is best served fresh make it just before eating.

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  1. Archana next time you can use dalia..I do that..dalia of a fine quality. .its perfect. The salad is nutritious but somehow can't adapt to its taste.

  2. I like this salad. Very filling and healthy. Like your substitutions too

  3. This is one salad that I have read so many times, yet never came around making..very nice pictures.

  4. An excellent salad, love this salad very much and quite a routine at home..Nutritious salad.

  5. I once made it with cream of wheat and it tasted fine. I am not a big fan of parsley but do not mind some in the salad. Even I cut down the quantity of parsley when I made it.

    I like the plate you served the salad in.

  6. Such a refreshing and delicious salad.

  7. wow such an colorful and tempting salad :) I haven't tried this salad with bulgur wheat yet will try it next time :) very refreshing one, colors have popped up so well in this salad !!

  8. first the picture is amazing , second i was wondering the subtitute for bulghur wheat for so that you have tried let me use it asap


  9. This has been on my list for so long but never got around to making it.Your substitution sounds great.And I love your plate :)

  10. new version with spinach - very healthy

  11. What a refreshing salad. I have seen this is so many Master Chef series. It looks so colourful..

  12. Salad is tempting & colorful. I made it few months back & loved the flavors in it.

  13. Very colorful salad archana!! Add some pita bread, it becomes a complete meal!!! :)


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