Lebanon · Lebanon

Tabbouleh

Name: Tabbouleh
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Lebanon
Ingredients: flat-leaf parsley, tender leaves and stems 120 g; fresh mint leaves 15 g; firm ripe tomatoes 300 g; scallions 40 g; fine bulgur 40 g; boiling water 60 ml; lemon juice 50 ml; olive oil 30 ml; salt 3 g

Parsley leads this lemony salad with tomato, mint and a little fine bulgur.

35 minutes · 4 servings · Easy

Tabbouleh is the dish where the argument is about the herb, not the grain. Parsley is the majority and it is chopped by hand, which is laborious and is the reason many home versions taste flat. Only a little fine bulgur belongs in it, added to bind rather than to bulk, and the dressing is lemon with almost no oil.

Ingredients

flat-leaf parsley, tender leaves and stems120 g
fresh mint leaves15 g
firm ripe tomatoes300 g
scallions40 g
fine bulgur40 g
boiling water60 ml
lemon juice50 ml
olive oil30 ml
salt3 g

Directions

1
Cover fine bulgur with boiling water in a heatproof bowl for 15 minutes. Fluff and cool. Drain off any unabsorbed liquid.
Grains are tender with no hard centers.
2
Wash herbs, scallions and tomatoes. Dry herbs thoroughly, discard tough stems and chop very finely by hand. Dice tomatoes small and slice scallions thinly.
Herbs are fine and dry, not bruised into paste.
3
Toss herbs, tomato, scallion and cooled bulgur with lemon, oil and salt. Serve promptly.
The salad is predominantly green and lightly dressed. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content