Winter Tabbouleh-Explore the art of Palestinian cooking with a winter twist on the classic tabbouleh. Featuring maftoul, celery leaves, and preserved peppers, this recipe not only tantalizes the taste buds but also supports sustainable and ethical farming. 🌾

Embarking on a culinary adventure often transcends the simple act of cooking. It’s about weaving tradition with innovation, nurturing sustainability, and pushing the boundaries of our culinary creativity. My journey to Palestine five years ago, under the auspices of the Fair Trade Foundation and Zaytoun, was nothing short of transformative. It wasn’t just about the places and faces; it was a deep dive into the essence of Palestinian cuisine, a celebration of its rich heritage, and a lesson in the profound impact of sustainable practices on communities and the environment. 🌍

The Maftoul Marvel 🌾

In Jenin’s heart, a women’s cooperative taught me the traditional craft of making maftoul. This isn’t just any couscous; it’s a testament to the Palestinian spirit, hand-rolled from local organic wheat, demanding an hour’s dedication for just a kilo of this culinary gold. Steamed and sun-dried, maftoul carries the essence of Palestinian terroir in every grain.

Discovering maftoul was more than a culinary revelation; it was a bridge to understanding the importance of supporting sustainable and ethical farming practices. Every spoonful of maftoul is not just nourishment; it’s a connection to the land and its stewards.

Crafting Winter Tabbouleh: A Seasonal Ode 🥗

Moving beyond the traditional tabbouleh, I embarked on crafting a winter version that honors the essence of the original while embracing the bounty of the season. This recipe is a celebration of what the colder months offer, turning to celery leaves, roasted peppers, and leeks to bring warmth and complexity to the dish.

Ingredients for Innovation:

  • Maftoul (Giant Couscous): 100g, the star of the dish, offering a hearty base.
  • Celery Leaves: 50g, a fresh and aromatic twist.
  • Dark Green Leek Tips: 50g, adding a subtle, sweet depth.
  • Roasted Peppers: 100g, from a jar for convenience, lending sweetness and color.
  • Extra Virgin Olive Oil: 1 tablespoon, for that lush mouthfeel.
  • Lemon Juice or Cider Vinegar: 2 teaspoons, to brighten.
  • Dried Mint: 2 teaspoons, for a hint of freshness.
  • Sumac: 1 tablespoon (optional), for a tangy lift.
  • Sea Salt: To taste, to enhance and marry the flavors.

The Making:

  1. Prepare the Maftoul: Begin by rinsing the maftoul, then cook it with care until perfectly al dente. This forms the heart of your tabbouleh.
  2. Combine with Care: Chop your greens and peppers with love, mixing them with the maftoul, infusing every bite with seasonal joy.
  3. Dress to Impress: Anoint your tabbouleh with olive oil and lemon juice, then sprinkle with dried mint and sumac. This is where the flavors truly come alive.
  4. Season and Serve: Finish with a touch of sea salt, stir with affection, and serve a dish that speaks of lands afar and the warmth of home.

A Sustainable Spoonful 🌱

Incorporating Fair Trade ingredients like maftoul into our dishes does more than elevate our cooking; Winter Tabbouleh supports ethical farming practices across the globe. By choosing local and seasonal produce, we not only savor peak flavors and nutrition but also contribute to our local economies and step lightly on the earth.

In Conclusion

This winter tabbouleh is more than a recipe; it’s a narrative of tradition, sustainability, and culinary exploration. It’s a reminder of the stories behind our food and the global community we support with every bite.

For more on sustainable cooking and ethical eating, dive into resources at Food Revolution Network or explore Fair Trade Certified for insights into making conscious food choices. Join the conversation and enrich your culinary journey at,, and, and let’s continue to celebrate the world on our plates, one recipe at a time. 🌟