{"id":17492,"date":"2022-12-05T09:25:00","date_gmt":"2022-12-05T08:25:00","guid":{"rendered":"https:\/\/bistrobadia.de\/winter-taboule\/"},"modified":"2024-01-16T14:31:45","modified_gmt":"2024-01-16T13:31:45","slug":"winter-tabouleh","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/winter-tabouleh\/","title":{"rendered":"Winter taboul\u00e9"},"content":{"rendered":"\n

Taboul\u00e9 is one of my absolute favorite salads in summer as well as in winter<\/strong>. But especially in the cold season I also like to have something warm in my stomach – and then I prepare this delicious winter taboul\u00e9<\/strong>.<\/p>\n\n\n\n

Taboul\u00e9 with a difference!<\/h3>\n\n\n\n

In Lebanon, winter tanoul\u00e9 is also called “tabbuleh suchneh” – which simply means “hot taboul\u00e9”. While the ratio of parsley to bulgur is 9:1 in the summer version, this is reversed in the hot version.<\/p>\n\n\n\n

A few other ingredients and spices are also added, such as chickpeas, dried mint and cumin. But for most, one ingredient is particularly surprising: minced meat! Yes, yes… my vegetarian friends were not amused… But luckily the recipe also works great with vegetable mince!<\/p>\n\n\n\n

I stole the recipe for winter taboul\u00e9 from my mother some time ago during one of my visits. I gave her the idea to cook winter taboul\u00e9 and then wrote diligently. I had to really hurry when writing, because her handles are so fast that I barely kept up.<\/p>\n\n\n\n

She could not tell me quantities, she just always cooks by feel. So I paid attention to the proportions of the ingredients and then cooked the recipe at home. Measuring cups and scales were my best friends.<\/p>\n\n\n\n

I have changed one thing in the recipe.<\/h5>\n\n\n\n

Classically, you boil half a white cabbage in salted water and then drain it. Once the winter taboul\u00e9 is ready, take one cooked cabbage leaf at a time and pick up the hot taboul\u00e9 with it. Similar to what you would do with a pita bread<\/a>.<\/p>\n\n\n\n

Instead, I took a pointed cabbage, chopped it up and used it directly in the dish. I think that gets the winter taboul\u00e9 quite well. When I told my mom about it, she was quiet at first and then suddenly said “You changed my recipe?!?”. I was a bit irritated and unsure, until she continued “That’s great! I’m going to try that out too!”. Phew… Lucky!<\/p>\n\n\n\n

But you can also omit the pointed cabbage and take a classic white cabbage, cook it and simply use the cabbage leaves as a substitute for flatbread or cutlery as described above.<\/p>\n\n\n\n

If you ever want to recreate the recipe, be sure to serve creamy yogurt with it. I like to use 10% yogurt. The combination is simply unbeatable! Enjoy your meal!<\/p>\n\n\n\n

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Recipe for winter taboul\u00e9<\/h2>\n\n\n
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\"Winter<\/div>\n \n<\/div>\n\n
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