Tabbouleh is not just a salad - it is an experience. It is rightly considered Lebanon ’ s national salad and originating from its mountain region. From there, it has spread across the Middle East and the world. My Lebanese mother, grandmother, great-aunt, were all ‘ tabbouleh queens. ’ I have known this salad all my life and always looked forward to eating it. The bright fresh green bowl of parsley, diced tomatoes, spring onions, and tangy vinaigrette dressing, made this a taste sensation. What I thought could only be found in my family home started to show up in restaurants and in the deli section of many supermarkets. Admittedly, the commercial version lagged behind the fresh, home-made tabbouleh, yet the proliferation testifies to its popularity. Tabbouleh is often served as part of the mezze. a selection of small dishes that serve as an appetiser before the main meal. Other dips like hummus (chick pea dip) and baba ghanouj (eggplant dip) are also part of a traditional ...
'The Road Ahead' looks at some of the world trends issues and future forecasts from a Biblical worldview.