How to make Tabbouleh
Today I am feasting with… Saint Dismas.
To celebrate his feast day, I’m making Tabbouleh, a traditional Middle Eastern dish.
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The Life of Saint Dismas
We don’t know much about the life of Dismas. Most of it is the subject of legend. A popular medieval legend surrounding Dismas’ life is:
While the Holy Family was fleeing to Egypt, they stopped to spend the night in a cave. Living in the cave was a family with a son about the same age as Jesus. Sadly, the infant had leprosy, which was a painful and contagious disease.
Mary told the mother of the child to bathe him in the water she had just used to wash our Savior. The mother did as Mary instructed and instantly cured the child.
The two boys grew up and learned the trade of their fathers. Jesus preached and went about His ministry. While the other became a thief, like his father. The two men met again on Calvary.
One of the thieves, traditionally called Gestas, mocked Jesus claiming if He really was the Son of God he could save Himself and them as well.
But Dismas rebuked him saying that they were thieves and received their punishment justly but Jesus was falsely accused.
Then turning to Jesus he apologized and asked, ” Lord, please remember me when you go into your kingdom.” Jesus replied, “Today you will be with Me in Paradise.”
Dismas died around 33 in the year of Our Lord.
Saint Dismas’ Feast Day is March 25 and he is the patron of prisoners (especially condemned) and repentant thieves.
Saint Dismas, pray for us!
Download Tabbouleh Recipe
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- 1 cup Water
- 1 cup Bulgur Wheat
- 1 cup Cherry Tomatoes, quartered
- 3 Green Onion, chopped
- 1 bunch Parsley, finely chopped
- 1 large English Cucumber, peeled and chopped
- ⅓ cup Olive Oil
- 4-5 Tablespoons Lemon Juice
- ½ teaspoon Salt
- Bring 1 cup of water to a boil.
- In a medium bowl, carefully pour boiling water over bulgur wheat and soak for 1 hour.
- After an hour, strain and discard water from the bulgur.
- Add tomatoes, green onion, parsley, and cucumber; toss to combine.
- In a small bowl, whisk together olive oil, lemon juice, and salt.
- Pour dressing over tabbouleh and toss until salad is evenly coated.
- Refrigerate at least 1 hour before serving.