Authentic Lebanese Tabbouleh
Description
This authentic Lebanese tabbouleh recipe is a refreshing parsley salad made with finely chopped parsley, fresh mint, tomatoes, onion, a little fine bulgur, lemon juice, and extra-virgin olive oil. Bright, zesty, and full of fresh flavors, traditional Lebanese tabbouleh is perfect as part of a mezze spread or alongside grilled meats and other Middle Eastern dishes. Serve it with crisp romaine lettuce or cabbage leaves for scooping.
Ingredients
- 3 large bunches of parsley or about 6 cups, finely chopped; stems removed, using only the leaves
- 5 medium-sized tomatoes finely diced
- 7 fresh mint leaves
- 1 medium-sized white onion finely chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- Salt to taste
- 1 tablespoon fine bulgur cracked wheat
- A dash of allspice or seven-spice
Instructions
- Remove and pick out any imperfect parsley leaves. Discard the stems as well.
- Place the parsley in salted water and soak for 5 minutes. Then rinse with clean 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 spices. Mix well.
- Pour into a serving dish and decorate with cabbage leaves.
Video
Notes
Parsley should be dry before chopping. Make sure to use a sharp knife to chop the parsley. A sharp knife slices cleanly through the leaves, preserving their flavor and preventing the tabbouleh from becoming mushy.
One last important thing to remember is that tabbouleh is a way of eating parsley, not bulgur, so there should be very little bulgur.
High Fiber, No refined sugar, Vegan, Vegetarian
High Fiber, No refined sugar, Vegan, Vegetarian
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