Here’s authentic Syrian tabbouleh made the traditional way — take a look.

4 bunches fresh parsley

1 bunch fresh mint

3 spring onion stalks

2 ripe tomatoes

A pinch of fine bulgur

Lemon (to taste)

Salt

Olive oil

Pick through the vegetables, then wash them thoroughly.
Let them drain and dry completely before chopping. Chop finely or coarsely to your preference. Important: chop the parsley only once — avoid re-chopping already-chopped parsley to keep it from releasing excess moisture. In practice, run the knife over the parsley once and stop.
Add the olive oil, bulgur, salt and lemon juice to the chopped vegetables and mix.
Serve the Syrian tabbouleh wrapped in lettuce or cabbage leaves, on green grape leaves, with bread, or simply eat it with a spoon — as you like.

This recipe is from a friend and cook at Shu Tabkhin El Yawm

Click Georgina's name to visit her profile on our site

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Authentic Syrian Tabbouleh

Prep checklist