Rosh Hashanah Tabbouleh Salad is a delightful and refreshing dish that can be a wonderful addition to holiday gatherings or any special occasion.
Rosh Hashanah is a significant Jewish holiday that marks the beginning of the Jewish New Year. During this time, families and communities come together to celebrate, pray, and partake in festive meals.
Traditional Rosh Hashanah foods often carry symbolic meanings and are meant to bring blessings for the upcoming year. Some common Rosh Hashanah foods include Pomegranates. Pomegranates are a symbol of abundance and prosperity in Jewish tradition. Their many seeds are believed to represent the many good deeds one can perform in the coming year.
Why You’ll Love Rosh Hashanah Tabbouleh Salad?
- Quick and easy: It requires minimal cooking
- Textural variety
- Loaded with nutrients
- Make ahead and portable
*The full recipe is in the recipe card below!
Bulgur: A type of wheat grain that has been parboiled, dried, and then cracked into smaller pieces. I recommend using fine bulgur for this recipe. It has a smaller grain size and cooks more quickly than the coarser types.
Dried cranberries: When choosing dried cranberries, check the product label to see if they contain any added sugars or other ingredients you may want to avoid.
Pomegranate seeds: Add a burst of vibrant color, juicy sweetness, and a delightful crunch. I buy the fresh, ready-to-eat pomegranate seeds that come in cups.
Parsely and mint: The ratio of parsley to mint can vary depending on personal taste and regional variations, but a classic tabbouleh recipe usually calls for a higher proportion of parsley to mint. It’s essential to chop the herbs finely to ensure they blend well with the other ingredients.
Oil: The base for the salad dressing. I recommend using high-quality olive oil.
Lemon zest and lemon juice: Its acidic nature helps balance the richness of other ingredients and adds a refreshing zing to the overall taste of the salad.
Pomegranate molasses or honey: To sweeten the salad dressing.
Tabbouleh is best stored in the refrigerator. Transfer any leftover salad into an airtight container and keep it in the refrigerator for up to 3 days.
If you plan to serve the stored tabbouleh later, give it a gentle toss before serving to redistribute the flavors and dressing.
Avoid Freezing: Tabbouleh is best enjoyed fresh, and freezing it is not recommended, as the texture of the vegetables and herbs may not hold up well after thawing.
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Rosh Hashanah Tabbouleh Salad
For the Burglar:
- 1 cup (200 grams) dried fine Burglar wheat
- 2 tablespoons (30 ml) olive oil
- 1/4 teaspoon salt
- 1 cup (240 ml) boiling water
For the Salad:
- 1/2 cup fresh pomegranate seeds
- 1/2 cup dried cranberries
- 1 teaspoon lemon zest don't skip
- 1 cup finely chopped herbs a mix of parsley and mint
- 1-2 Persian cucumbers finely diced
- Place the Bulgur wheat in a bowl with olive oil and salt, and pour the boiling water over it. Let it sit for about 15 minutes or until the Bulgur is tender and has absorbed the water. Fluff it with a fork.
- Combine the cooked Bulgur, pomegranate seeds, dried cranberries, lemon zest, chopped herbs, and cucumbers in a large mixing bowl. Mix well.
- Whisk together the olive oil, fresh lemon juice, pomegranate molasses (or sweetener of choice), and salt to make the dressing in a separate small bowl.
- Pour the dressing over the tabbouleh salad and toss until everything is evenly coated.
- Taste the salad and adjust seasoning if necessary.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.