Tabbouleh or tabouli is a vegetarian | vegan salad made with cracked wheat called bulgur. This wheat is cooked and cooled, then mixed with parsley, mint, tomatoes, onions, garlic, and mixed with a lemon olive oil dressing. It’s a staple in many Middle Eastern countries and is served alongside a variety of dishes. Hoppy Tabbouleh is my Beer Cuisine | Cooking with Beer riff on this staple recipe.
As tabbouleh is made with herbs like parsley and mint, the flavor of some hops, mimic these herb attributes. With lemon juice being a souring agent, in the dressing, that is mixed into this grain salad, hops can also play a roll in the flavor of the final recipe. I used dried hops, to bring the traditional flavors of citrus, while using an America IPA, to bring not just the citrus elements, but also the lower pH, that lemon juice would add to the salad. As the beer dressing isn’t cooked, the hop characters stay in balance, not intensifying as if the beer was cooked. This is especially important with an APA | IPA | DIPA, as brewers use a large amount of hops, in the boil, when brewing these beer styles, but in the whirlpool | hop back when chilling the wort, and dry hopping, as the beer ferments. These hop oils are very fragile and when exposed to heat, will become very bitter.
Adding crunch, texture and flavor, onions, tomatoes (in this version, I use sun-dried tomatoes for extra intensity and increased umami), garlic and extra virgin olive oil and combined with an IPA, to season this Hoppy Tabbouleh salad and create a delicious side dish, accompanying other Middle Eastern | Mediterranean dishes like Beer Hummus, Baba Ghanoush, Middle Eastern Falafel, Homemade Pita Beer Bread, Turkish Lamb Köfte with Stout, Middle Eastern Cucumber Salad, Za’atar Roasted Eggplant, and more recipes…
This recipe is a wonderful addition to a warm Summer feast, used to make a sandwich | shawarma, or used as a cold grain salad with other roasted | grilled vegetables.
Serves: 4 as a salad or 6 in a wrap | sandwich | shawarma