Lebanese recipe
How to make Tabbouleh
Tabbouleh (تبولة)
Mountain villages of Lebanon and Syria
A bright green salad that is mostly finely chopped parsley, with a little mint, tomato, onion and fine bulgur wheat, dressed with lemon juice and olive oil.
Ingredients
- 3 large bunches of flat-leaf parsley
- 1 small bunch of mint
- 3 firm tomatoes
- 3 spring onions
- 2 tablespoons fine bulgur
- Juice of 2 lemons
- 5 tablespoons olive oil
- Salt, and a pinch of allspice or seven-spice if you like
Method
- Rinse the bulgur, cover it with a little lemon juice and leave it to soften for 10 minutes.
- Wash the parsley and mint and dry them very well. Pick off the leaves and chop them finely with a sharp knife, so they stay fresh, not bruised.
- Dice the tomatoes small and slice the spring onions thinly.
- Just before serving, mix everything with the lemon juice, olive oil and salt. Serve at once, with lettuce leaves on the side.
Made it at home? Tick it off and it goes into your kitchen passport.
In Lebanon tabbouleh is a parsley salad with a little bulgur, not a bulgur salad with a little parsley. Some families eat it with crisp lettuce or cabbage leaves as spoons.
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