by Ashley Williams

 

Dina Choucair, a Ball State University student whose family is from Lebanon, has been making the Middle Eastern dish, Tabbouleh, since she was in seventh grade.

 

She says the vegetarian dish, which her family prepares for holidays, is often served as an appetizer, similar to a salad. Their recipe has been in the family for years and she learned it while working in the kitchen with her mother.

 

“It’s like a passed down recipe from like way, way back," she said. "Our grandma’s have made it; their grandma’s - everybody. So it’s just more of a cultural thing. It’s just something that you’ve been taught since you were little how to make.”

 

Both of Choucair’s parents, as well as two siblings, were born in Lebanon; however, Choucair and three other siblings were born in the U.S.  The family currently lives in Michigan City.

 

Many of the Tabbouleh ingredients are basic foods that also are used in everyday meals. The family loves a fresh taste, leans toward natural foods and avoids anything fried or fatty. The specific ingredients may vary from region to region.

 

Choucair says her mom makes the best Tabbouleh.