Tipili ( Tabbouleh Salad )

Hey guys!!!

Have you ever wondered what my favorite dish was? …here it comes the answer : ” Tipili ”

In the Middle East, specially Syria, Lebanon, Palestine, Israel, Jordan, and Iraq, it is usually served as part of a “meza”. The Lebanese use more parsley than bulgar wheat in their dish.
A Turkish variation of the dish is known as “Kisir”, while a similar Armenian dish is known as “eetch”.
In Cyprus, where the dish was introduced by the Lebanese “as my good friend Google told me”, it is known as “tambouli”.
In The Dominican Republic, #AKA where I come from, a local variation introduced by Lebanese immigrants in the late 19th, and early 20th century is called ” Tipili “.

It has been my favorite dish since I can remember.
I started making it when I was about 7 years young. Here is the recipe I have been loving all this time:

Ingredients

1 cup dry bulgar wheat
5 cups water
4 tomatoes, chopped
1/2 onion, chopped
1⁄4 cup fresh chopped mint (or cilantro)
1 cup fresh chopped parsley

DRESSING

1⁄4 cup lemon juice
2 Tablespoons olive oil
1⁄4 teaspoon salt

Directions

1. Place the bulgur in a large bowl and soak in the hot water until the water is absorbed, (I leave it overnight).
When it’s ready, drain any excess water.
2. Mix the dressing ingredients together.
3. Mix dressing and bulgar wheat.
3. Chop the vegetables and add to the prepared bulgur, and mix.
4. Refrigerate for a few hours, serve chilled.

I hope you guys enjoy it as much as I do. It taste great with pita bread.

¡¡¡Hola chicos!!!

¿Se han preguntado alguna vez cuál era mi plato favorito? … aquí viene la respuesta: “Tipili”.

En el Medio Oriente, especialmente en Siria, Líbano, Palestina, Israel, Jordania e Irak, por lo general se sirve como parte de una “meza”. Los libaneses usan más perejil que trigo en su plato. Una variación turca del plato se conoce como “Kisir”, mientras que un plato armenio similar se conoce como “Eetch”.

En Chipre, donde el plato fue introducido por los libaneses “como mi buen amigo Google me dijo”, se lo conoce como “tambouli”. En la República Dominicana, (principalmente al sur de la isla ) #AKA de donde vengo, una variación local introducida por inmigrantes libaneses a fines del siglo XIX y principios del siglo XX se llama “Tipili”.

Ha sido mi plato favorito desde que tengo memoria. Empecé a hacerlo cuando tenía unos 7 años de edad.

Aquí está la receta que he estado amando todo este tiempo:

Ingredientes

1 taza de trigo

5 tazas de agua

4 tomates

1/2 cebolla picada

1/4 taza de menta fresca picada

1 taza de perejil fresco o cilantro picado

DRESSING

1 / 4 tazas de jugo de limón

2 cucharadas de aceite de oliva

1 / 4 cucharadita de sal

Direcciones

1. Coloque el trigo en un tazón grande y sumérjalo en agua hasta que esta se absorba, (lo dejo durante la noche). Cuando esté listo, drene el exceso de agua.

2. Mezcle el aderezo y el trigo.

3. Corte las verduras, agregue al trigo preparado y mezcle.

4. Refrigere por algunas horas, sirva enfriado. ( Aunque yo por lo sirvo al momento y ya refrigero el resto ). Aveces me gusta acompañar esta receta con unos chips.

Posted by

I'm a model from The Dominican Republic. As a part of my job I constantly travel, and meet new people, which is amazing. I love to keep it up with a healthy lifestyle and some other things, and I've created this blog to share my day by day experience with you.

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