2018 Food Trends | Tabbouleh Salad Recipe

The trends for 2018 are healthy and vegan recipes. One of the best cook books our Red Deer-based chef, Chef Sue, has recommended is Jerusalem by Yotam Ottolenghi and‎ Sami Tamimi.

There is also certain wines and pairings that are trending for 2018 and we’ll further elaborate on them in a separate blog post in the future.

The trends also include using spices to flavor foods such as zaatar or fresh berries with meat to keep it fresh.

The Detox Salad recipe below is one of Chef Sue’s favorite recipes from the cook book, Jerusalem.

 

Tabbouleh Salad Recipe

Ingredients

1/3 cup bulgur wheat
2 large tomato ripe diced
1 shallot fine diced
3 tablespoon fresh squeezed lemon juice
4 large bunches of parsley flat style
2 bunches fresh mint
2 tablespoon ground all spice
1 teaspoon Baharat spice see recipe below
1/3 cup high quality olive oil cold pressed preferred
Salt and pepper to taste

Baharat Ingredients

1 teaspoon black pepper
1 teaspoon coriander
1 cinnamon stick chopped
½ teaspoon whole cloves
½ teaspoon ground all spice
1 teaspoon green cardamom pod
½ whole nutmeg grated

Directions

Place bulgur wheat in a fine sieve and run under cold water until clear . Transfer to a bowl. Dice tomato, and shallots and lemon juice stir well. Chop parsley fine and add to the above mixture. Pick mint leaves, chop fine and add to mixture. Finally add all the spices, olive oil and lemon juice if needed and season to taste.

Ottolenghi, Y. and Tamimi, S. (2012). Jerusalem: A Cookbook. Appetite by Random House, p.85.

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