Tabbouleh is a boiled, crushed wheat that derives from the mountain range that lies between Lebanon and Syria. Tabbouleh, meaning "seasoning" in Arabic, is normally served as an appetizer course known as "Meze" in Middle Eastern cuisine. One of the main ingredients of Tabbouleh, bulgar wheat, is whole wheat that has been soaked, steamed, and then dried so that a more flavorful taste and aroma may develop. This method of fabrication also extends the shelf life of the wheat. Tabbouleh is definitely a part of a healthy meal. The Bulgar wheat used contains high fiber and protein, while low in fat, yet still contains a small amount of potassium. Tabbouleh also contains Parsley in most of its traditional recipes. Parsley contains more Vitamin C than most vegetables and fruits, for example: Parsley
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Falafel is said to have first been made in Egypt. Israelites claim that Falafel originated in Lebanon and the Egyptians "stole" their creation while Israelite Jews were enslaved to the Egyptians back in 2000 B.C. However, the Egyptians used Fava beans instead of chick peas. Some theories even claim that the enslaved Jews learned from the Egyptians how to make Falafels. While another theory claims that an Egyptian merchant traveled through Israeli and shared Falafel with the natives. Falafels can be made into the shape of a ball or even flat like a burger and are traditionally deep fried in oil.
People in the Middle east use Greek yogurt which is really strained yogurt, popular in Eastern Mediterranean, Near East, and South Asia countries. Greek yogurt is strained which removes whey, watery solid like a curdle, from milk. It is used primarily as a byproduct of making cheese, but is now considered as a great source of protein these days. Less whey brings a thicker yogurt and more protein. People use not only beet, but also other fresh vegetables to make a dipping for their flat bread or others in middle
Falafel is said to have first been made in Egypt. Israelites claim that Falafel originated in Lebanon and the Egyptians "stole" their creation while Israelite Jews were enslaved to the Egyptians back in 2000 B.C. However, the Egyptians used Fava beans instead of chick peas. Some theories even claim that the enslaved Jews learned from the Egyptians how to make Falafels. While another theory claims that an Egyptian merchant traveled through Israeli and shared Falafel with the natives. Falafels can be made into the shape of a ball or even flat like a burger and are traditionally deep fried in oil.
People in the Middle east use Greek yogurt which is really strained yogurt, popular in Eastern Mediterranean, Near East, and South Asia countries. Greek yogurt is strained which removes whey, watery solid like a curdle, from milk. It is used primarily as a byproduct of making cheese, but is now considered as a great source of protein these days. Less whey brings a thicker yogurt and more protein. People use not only beet, but also other fresh vegetables to make a dipping for their flat bread or others in middle