Traditional Lebanese Tabbouleh
Ah, tabbouleh! This Lebanese dish is so much more than a salad—it's a journey to the heart of the Middle East. When you make this recipe, you relive family meals where bowls of fresh tabbouleh are passed around generously. The finely chopped parsley, fragrant mint, juicy tomatoes and tender bulgur create a symphony of textures and flavors. Every bite is a burst of freshness, lifted by the lemon and olive oil. It's a light starter, perfect for a hot summer day or to accompany grilled meats. You'll love sharing this simple yet truly authentic dish!
Ingredients
- Fine bulgur100 g
- Flat-leaf parsley2 bunches
- Fresh mint1/2 bunch
- Tomatoes3 large
- Spring onions2
- Lemon juice4 tablespoons
- Extra virgin olive oil6 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
Nutrition
Instructions
- 1
Wash and dry the parsley and mint, then chop them very finely with a knife (do not use a blender to keep the texture).
- 2
Cut the tomatoes into small cubes after removing the seeds. Finely slice the spring onions.
- 3
Rinse the bulgur in cold water, drain well and press it in a cloth to remove excess water.
- 4
In a large bowl, mix the bulgur, parsley, mint, tomatoes and spring onions.
- 5
Add the lemon juice, olive oil, salt and pepper. Mix gently.
- 6
Let it rest for 10 minutes at room temperature before serving, so the flavors blend.
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