Salads and appetizers
How to Make Lebanese Tabbouleh
Tabbouleh is one of the most famous Lebanese salads. Along with fattoush, it is a staple in any Lebanese kitchen, and every woman adds her own touch to it; some even add very finely chopped lemon zest.
Total time85 min
Prep45 min
Cook40 min
Yield4 servings
DifficultyMedium
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Recipe tags
Salads and appetizersLevantVegetarianNut freeEgg free
Ingredients
- 2 bunches parsley
- a bunch mint
- a bunch of green onions
- 4 tomatoes
- 2 tablespoons fine bulgur
- juice of 1 lemon
- Salt
- Olive oil
Method
- We begin by preparing the parsley: clean the two bunches, remove any yellow leaves, wash them, and place them in a colander. Wash the mint and green onions and leave them in the colander.
- It is important to wash the vegetables well and dry them before chopping.
- Finely chop the parsley, mint, and green onions. Finely chop the tomatoes as well and add them to the vegetable mixture.
- Soak the fine bulgur with a little water or lemon juice until it becomes soft.
- Add the soaked bulgur to the vegetables. Add the oil, lemon juice, and salt to taste. You can also add 1 teaspoon of pomegranate molasses, if desired.
- Mix the ingredients and serve the tabbouleh immediately. It is best to wait until just before serving to mix it so the vegetables stay fresh and crisp.
- Serve the tabbouleh with lettuce or cabbage leaves, if desired.
