Salads and appetizers
ChefRina Abdullah
How to Make Tabbouleh
Tabbouleh is one of the most delicious salads that graces any table and tops the list of Lebanese appetizers and salads. Some love to add pomegranate molasses, while others prefer to stick to lemon. Either way, everyone who tastes it will love it :)
Tabbouleh... who doesn't love this wonderful and nutritious Lebanese salad?
Ingredients
Start here, then move straight into the method.
- 2 bunches parsley
- a bunch mint
- 3 green onions (scallions)
- 5 lemons or to taste
- Salt
- a pinch of fine bulgur
- Olive oil
- Lemon zest with a pinch of salt
- A pinch of black pepper or allspice
- 5 medium tomatoes
- For more Lebanese salads, see: Fattoush
Method
Follow the cooking sequence without leaving the page.
- Trim the parsley of yellow leaves and cut away stems that have no leaves, and remove the mint leaves from their stems.
- Wash the vegetables and drain them well.
- Finely chop the parsley, mint, and green onions.
- Cut the tomatoes into small cubes and place them over the bulgur so the bulgur softens.
- Combine the vegetables together.
- Sprinkle a little spice and salt, then add olive oil, lemon zest and lemon juice and mix well.
- Serve the tabbouleh with lettuce or cabbage leaves for wrapping/eating.
- Rina Abdullah
- For more Lebanese salads, see: Fattoush
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Fattoush
