Traditional Lebanese Tabbouleh

Ingredients

• Fine bulgur wheat100g
• Fresh flat-leaf parsley2 large bunches
• Fresh mint1 bunch
• Ripe tomatoes4
• Spring onions (scallions)3
• Fresh lemon juice3 tbsp
• Extra virgin olive oil4 tbsp
• Salt1/2 tsp
• Sumac powder (optional)1 tsp

Instructions

1. 1

   Rinse the bulgur in a fine sieve, drain well, then place it in a large bowl. Pour in the lemon juice and 2 tablespoons of olive oil, stir, and let it sit for 15 minutes.

2. 2

   Meanwhile, wash and thoroughly dry the parsley and mint (squeeze them in a clean cloth). Finely chop them with a knife – do not use a blender, which would make the salad too wet.

3. 3

   Cut the tomatoes into small dice, remove the seeds slightly if they are very juicy, and finely slice the spring onions (use the white part and a bit of green).

4. 4

   Add the chopped herbs, tomatoes, and spring onions to the bulgur. Season with sumac and salt, then drizzle with the remaining olive oil.

5. 5

   Gently mix with a fork to evenly distribute all ingredients. Taste and adjust seasoning (more lemon or oil to your liking). Serve immediately or let rest for 10 minutes for the flavors to meld.

6. 6

   Arrange on a plate or in small bowls, garnish with fresh mint leaves and lemon wedges. Enjoy with warm pita bread or as part of a mezze platter.