Recipe For Tabbouleh With Hemp Seed Oil Dressing

Traditionally, tabbouleh is made using bulgar wheat with tomatoes, onions, parsley and mint. In some regions there will be more parsley than bulgar in the salad. The salad dressing is part of the seasoning and usually uses olive oil as the base.

Tabbouleh
Tabbouleh

Head straight on to the recipe for Tabbouleh ♥

I spent some time in Israel when I was a teenager and I do not remember ever eating tabbouleh while I was there. I can recall a lot of great felafels, plenty of fresh cucumber with the best cream cheese I have ever tasted. That with the most delicious yoghurt and halva seems to have made up my food diet. I recall drinking a fair bit of Arak as well, but that is a story for another day. My first memory of tabbouleh was when I visited Australia. I can remember it being full of coriander, a herb I did not really like at the time. But I loved the freshness of the salad itself. I had it again when in Dubai and here I suspect I ate the first dish prepared in a traditional way. This was full of parsley and raw onions and delicious.

Today’s inspiration ♥ Recipe For Tabbouleh ♥ can be found on Lavender and Lime Click To Tweet

Since then I have gone off raw onions. Dave does not like them at all, and my taste buds have changed to be more in line with his. When I was tasked by Lemcke Fine Oils to make use of their new Hemp Seed Oil I immediately thought of tabbouleh. The dressing is an integral part of making the flavours meld. This cold pressed oil is green in colour and has a slightly nutty flavour. Perfect for the tabbouleh. It is also of great nutritional value being high in essential fatty acids. I have not made a traditional salad as I have left out the raw onions and substituted them with cucumbers. They remind me of the Middle East and seemed appropriate for my dish.

Hemp Seed Oil Dressing For My Tabbouleh
Hemp Seed Oil Dressing

Click on the links for conversions and notes.

5.0 from 2 reviews
Tabbouleh With Hemp Seed Oil Dressing
 
This is my take on a traditional Middle Eastern Mezze Dish
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Ingredients
for the tabbouleh
  • 60mls bulgar wheat
  • 180mls water
  • Pinch of salt
  • 6 baby tomatoes, quartered
  • Half a Mediterranean cucumber, cut in half and thickly sliced
  • 30g flat leaf parsley, finely chopped
  • 10g mint, finely chopped
  • 2.5mls baharat
  • Finely grated zest of 1 lemon
  • Salt and freshly ground black pepper to season
for the dressing
  • 60mls lemon juice
  • 90mls hemp seed oil
  • 2.5mls sumac
  • Salt and freshly ground black pepper to season
to serve
  • 30g pomegranate arils
  • A few cubes of beetroot gel (optional)
Method
for the tabbouleh
  1. Place the bulgar, water and a pinch of salt into a sauce pan
  2. Bring to the boil and then cover with a lid
  3. Turn the heat off and leave to steam for 45 minutes
  4. Place the bulgar into a bowl and add the tomatoes, cucumber, parley and mint
  5. Stir to combine before adding the baharat and zest
for the dressing
  1. Place the juice and oil into a jug and add the sumac
  2. Whisk to combine and then season to taste
for the salad
  1. Pour as much dressing as you want over the salad
  2. Mix and then season to taste
  3. Set aside in the fridge for at least 30 minutes to let the flavours develop
  4. Garnish with the pomegranate arils and beetroot gel (if using)
  5. Serve with extra salad dressing on the side

Disclosure: I was provided a selection of oils to use in a recipe of my own choice. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime November

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Rating: 4.5. From 2 votes.
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14 thoughts on “Recipe For Tabbouleh With Hemp Seed Oil Dressing

  1. Wonderful recipe which I cannot wait to recreate:)
    Hemp Factory sharing the blog ♥ Hemp and Almond Dusted Fish – Gluten FreeMy Profile

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    1. Hope you enjoy it!

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  2. This sounds super delish. Great recipe and I cannot wait to recreate:)

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    1. Thank you!

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  3. HI Tandy, love that you made this with hemp seed oil and bulgar, looks delicious!!
    cheri sharing the blog ♥ Shredded Brussels Sprouts with Prosciutto and Pine NutsMy Profile

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    1. Thank you Cheir 🙂

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  4. Coriander in tabbouleh does sound unusual (and I am Australian). Love your little beet gels. Add such pops of colour!

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    1. Thanks Pamela. I think the restaurant I tried it at used some ‘poetic license’ 🙂

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  5. I wish I didn’t love onions (raw and cooked) as much as I do! They make me cry a lot 🙂 This is a gorgeous looking salad Tandy!
    Lorraine @Not Quite Nigella sharing the blog ♥ Summer’s Almost Here With A Pineapple & Coconut Lunchbox Slice!My Profile

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    1. I am not a fan of cry onions either 🙂

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  6. How interesting!

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    1. Thank you for taking the time to comment Liz xox

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  7. Well that sounds like an adventure! I don’t ever recall seeing tabbouleh with coriander in Australia so you must have struck a chef that was free wheeling. Coincidentally, I made a similar recipe today for a lunch but as I had no cracked wheat, I used giant or ‘Israeli’ couscous and will be writing about it soon. I am can imagine that the hemp oil would be a deliciously nutty foil against the acid in the dressing.

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    1. I would love to find some Israeli cous cous here to experiment with 🙂

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