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Lebanese Tabbouleh

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25 min
Prep
0 min
Cook

Ingredients

  • 2 large bunches (200 g) flat-leaf parsley, finely chopped
  • 30 g (2 tbsp) fine bulgur wheat
  • 3 medium tomatoes, finely diced
  • 4 spring onions, finely sliced
  • 15 g (1/4 cup) fresh mint, finely chopped
  • 60 ml (1/4 cup) lemon juice
  • 60 ml (1/4 cup) olive oil
  • 5 g (1 tsp) salt
  • 2 g (1/2 tsp) black pepper

Method

  1. Soak the bulgur in cold water for 10 minutes, then drain thoroughly and squeeze out excess moisture.
  2. Finely chop the parsley, mint and spring onions by hand for the best texture.
  3. Combine parsley, mint, spring onions, tomatoes and drained bulgur in a large bowl.
  4. Whisk together lemon juice, olive oil, salt and pepper, then pour over the salad.
  5. Toss gently just before serving to keep the herbs from wilting.
  6. Serve with crisp lettuce leaves or vine leaves for scooping.

Introduction: A parsley-forward salad with just a touch of bulgur, tabbouleh is one of Lebanon's most internationally recognised dishes, with the country holding the strongest historical claim to its exact bulgur-light, herb-heavy formulation.

Cultural Background: A parsley-forward salad with just a touch of bulgur, tabbouleh is one of Lebanon's most internationally recognised dishes, with the country holding the strongest historical claim to its exact bulgur-light, herb-heavy formulation.

Tips: Chop parsley finely and by hand rather than in a food processor to avoid bruising. Dress the salad only right before serving to keep it fresh and vibrant.

Variations: A version with pomegranate seeds adds sweetness in autumn. Quinoa can replace bulgur for a gluten-free variation.

Storage: Best eaten fresh; if needed, refrigerate undressed components separately for up to 1 day.

Reheating: Not applicable; served cold.

FAQs:

Q: Why is my tabbouleh watery?

A: Ensure tomatoes are well-drained and bulgur is squeezed dry before mixing.

Q: Is tabbouleh mostly parsley or bulgur?

A: Authentic Lebanese tabbouleh is parsley-dominant with only a small amount of bulgur, unlike some Western adaptations.

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