Salads and appetizers
ChefOla Faour
How to Make Tabbouleh
Authentic Lebanese tabbouleh. Eat it wrapped in cabbage or lettuce leaves or with a spoon — it’s perfect with fries and all kinds of grilled meats.
Tabbouleh — more famous than fire on a flagpole… from the Lebanese kitchen to yours, wherever you are :)
Ingredients
Start here, then move straight into the method.
- 3 bunches parsley, washed well and thoroughly dried
- 1/4 bunch fresh mint
- 1/4 bunch green onions or 1 small dry onion
- 3 firm red tomatoes
- 2 tablespoons fine bulgur, washed and drained
- 2 lemons, or to taste
- Olive oil
- A pinch of black pepper
- To make steak and vegetables from Rasmiya, here is the link Steak with vegetables
- For more delicious salads, here is Potato salad
Method
Follow the cooking sequence without leaving the page.
- Wash the vegetables well and dry them very thoroughly, then finely chop them.
- Add the salt, pepper, lemon juice and oil and mix well.
- Finally add the bulgur and mix again.
- Serve the tabbouleh with various chicken dishes, red meats, fish or with fried foods.
- To make steak and vegetables from Rasmia, here is the link: Steak with vegetables
- For more tasty salads, here is Potato Salad
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Chinese rice with fish fillet
- Steak with vegetables
- Potato salad
