Salads and appetizers
ChefJihan Liu
Lebanese Tabbouleh
Lebanese tabbouleh lovers know how to eat it and prepare it properly, and this tabbouleh recipe is made with a lot of love and in perfect tradition.
Ingredients
Start here, then move straight into the method.
- Fresh green parsley
- A bunch of fresh mint
- A bunch of green onions (scallions)
- 4 tomatoes
- 1 dry onion
- 4 lettuce leaves
- Lemon juice
- 1 cup olive oil
- Salt
- Lemon juice (the amount of lemon juice depends on personal preference)
- Note
- (For a tasty tabbouleh, all the vegetables should be dry; be sure to remove water from them after washing and then chop them.)
Method
Follow the cooking sequence without leaving the page.
- Chop the ingredients and place them in a bowl with half a cup of fine bulgur (the bulgur should have been soaked earlier in a small cup with a little tomato juice).
- Also add the olive oil and salt and mix the tabbouleh well.
- You can also add pomegranate molasses and garnish the tabbouleh as desired with mint leaves and fresh pomegranate seeds.
- When serving the tabbouleh, mix it with the liquid ingredients:
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
