Dominican Tabouli (Tipiles Dominicanos)
There are those recipes that families pass on from generation to generation and this is one of them. People tend to think of comfort food as heavy, greasy, filling meals. They’re also the meals that we have the most memore tied to. Dominican tabouli is just that for me! It is a recipe of my paternal grandmother’s, that was passed along to my mother, who then shared it with me. This is a great appetizer or side dish that everyone is sure to love. Best part about it? You can make it the night ahead because it’s one of those dishes that gets better with time.
Here’s the scoop
This is one of those easy, peasy recipes. Just dice the ingredients and then mix everything together. Good to go! The dicing is the most tedious part but I love to put some music on and chop away.
This dish is light and delicious and, like I said, so versatile. You can eat it alone, as a dip with some tortilla chips, as a side dish. You name it. Recently, we were experimenting with our Hearty 3 Bean Chile Recipe. We decided to make some enchiladas and used the tipile and the chile together with some lettuce, topped with vegan cheese. So. Good. My Tío Alex once joked that you could even eat tipile with ice cream and, honestly, I’d try it! Break this out for your next get together or when you’re feeling snacky. Just be sure to give it at least 2 hrs in the fridge so that the bulgar wheat comes to life.
Dominican Tabouli
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 people
Ingredients
1 Red Pepper
1 Green Pepper
3 large Tomatoes
2 Sweet Onions
1 Red Onion
1 bunch Scallions
1/3 Head of Cabbage
9 oz Bulgar Wheat
1/2 bunch parsley (take off stems, use leaves)
6 limes (juice)
1 cup Olive Oil
Salt (to taste)
Instructions
Dice all of the vegetables (peppers, onions, scallions, cabbage, tomatoes, parsely) in small even squares.
Mix with the rest of the ingredients (juice of 6 limes, bulgar wheat, olive oil, and salt if necessary).
Refrigerate for 2 hours (until the bulgar wheat softens) and enjoy! Keep refridgerated.
Recipe Notes
This can be made ahead as it seems to get better with time! Usually stays good in the fridge for up to a week.
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