The mother of all Lebanese salads. Looking for a healthy Mediterranean and flavorful salad? Go no further. Parsley is known as an excellent blood purifier and high in minerals like calcium, potassium, magnesium, copper and zinc and has a high amount of antioxidant that delays the signs of ageing! How wonderful it is to have a tasty and healthy food at the same time!!
The most time-consuming part of making tabbouleh, is washing, drying, and finely chopping the parsley (of course hand chopping).Tabbouleh is besteaten by hand scooped up with a fresh vine leaf/cabbage leaf /romaine lettuce leaf. Use red ripe but firm tomatoes for best results!
If you are pomegrante molasses lover like me,drizzle some on your tabbouleh – it adds a zing of tartness.
I recommend you give the parsley leaves a good washing. Place in a sink of water, submerge the leaves, add a pinch of salt and agitate. Let the leaves soak for 5 minutes and drain. Then rinse with clear running water until all signs of soil are removed.
Wash the parsley leaves and transfer a colander to dry out. Parsley should be dry before cutting. Make sure to use a sharp knife. A sharp knife slices through the leaves, preserving flavor and avoiding a mushy tabbouleh
Parsley should be dry before cutting. Finely chop the parsley leaves, using a sharp knife.A sharp knife slices cleanly through the leaves, preserving flavor and avoiding a mushy tabbouleh
A last important factor is to remember that tabbouleh is a way of eating parsley not bulgur, so there should be very little bulgur.
- 3 bunches or about 4 cups parsley, finely chopped
- 5 medium-sized tomatoes, finely diced
- 7 leaves fresh mint
- 1 medium-sized white onion, finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup of freshly squeezed lemon juice
- Salt to taste
- 2 tablespoons fine bulgur (cracked wheat)
- A dash of allspice
- Remove and pick out any imperfect parsley leaves. Discarde the stems too.
- Place the parsley in salted water and soak for 5 minutes, then rinse with clear running water and drain in a colander. Set aside until the leaves are completely dry. Repeat with the mint leaves.
- Finely chop the parsley leaves, using a sharp knife.
- Finely chop the mint leaves.
- Mix the parsley, tomatoes, mint, and onion.
- Add the lemon juice, bulgur, olive oil, salt, and spice. Mix well.
- Pour into a serving dish and decorate with cabbage leaves.
Note: Parsley should be dry before cutting. Make sure to use a sharp knife to chop parsley. A sharp knife slices cleanly through the leaves, preserving flavor and avoiding a mushy tabbouleh. A last important factor is to remember that tabbouleh is a way of eating parsley not bulgur, so there should be very little bulgur. Enjoy!
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