Let us tell you the story of Tipili (Bulgur Salad), and how it arrived in our shores.
Immigrants from the Middle Eastern region, mainly from Syria, Palestine, Lebanon and Egypt came to the Dominican Republic and other Latin American countries in the late 19th and early 20th century.
At the time, most of the Middle East and parts of Eastern Europe were under Turkish rule as part of the Ottoman Empire until its defeat in the First World War. For this reason, Latin Americans of Middle Eastern origin are sometimes known by the generic label turco to this day, even though few or none actually came from Turkey proper.
As in other parts of Latin America where businessmen like Mexican telecommunications mogul Carlos Slim and former Argentine president Carlos Menem – both of Middle Eastern origin – are household names, the Middle Eastern community in the Dominican Republic has flourished, mostly in business with a considerable number in the arts and in politics. Although relatively small in numbers in terms of percentage of the population, their presence is highly visible. Prominent families in Dominican political, society and business circles include Lama, Dauhajre, Khoury, Raful, Haché, Najri, Sued, Abinader, Nader, Brache, Zaglul, and many more.
The Middle Easterners also brought over their culinary tradition with them, and several recipes have become embedded in the typical Dominican repertoire. The most visible is probably the kibbe, known in the DR as Kipe or quipe. This tasty oval fried snack made with meat and bulgur wheat is a popular street food and no Dominican buffet table is complete without it.
A baked meat pie called turco is a popular snack item in all bakeries, possibly named for María la turca’s famous bakery in the Colonial Zone in Santo Domingo, as is Arroz con Fideos – rice with fried noodles and Niño Envuelto (rice and beef cake wrapped in cabbage), both of Egyptian origins.
Tipili, (for some Tipile) the Dominican name for tabbouleh.
This is the Dominican version of an emblematic Lebanese salad made with bulgur wheat, tomato, onion and parsley, and is another favorite in the Dominican Republic. The Libanese version differs from this one in the amount of herbs it contains (the Libanese one is mostly parsley and mint), and that in the Dominican version mint is very rarely added.
Both have their fans.
- 1 cup of bulgur
- 6 cups of water
- 1 cup of diced tomatoes
- 1 medium onion diced into small cubes
- 1 bunch of parsley , chopped
- 1 sprig of mint , chopped (optional)
- 2 tablespoons of olive oil
- Juice from 1 lime
- 1 teaspoon of salt (or more, to taste)
Soak the bulgur in water for at least two hours.
Drain the water and squeeze the bulgur to get rid of as much liquid as possible.
Mix the bulgur with the tomatoes, onion, parsley, mint, oil and lime juice.
Season with salt to taste.
Bulgur is sometimes sold under the name Coarse Bulgur Wheat. It would not be hard to find in Middle Eastern and Latino communities.