Authentic Zahle Tabbouleh

Ingredients

• 3 bunches parsley
• half a bunch fresh mint
• or
• 1 tablespoon dried mint
• 5 green onions (scallions)
• 1 large dry (brown) onion
• 3–4 large tomatoes
• fine bulgur — a very small cup or about 1/4 cup
• salt to taste
• 1/2 teaspoon seven-spice (baharat)
• 1 teaspoon ground sumac
• olive oil
• 3 lemons
• Note:
• If using a dry (brown) onion: after chopping, sprinkle the sumac and dried mint over it and rub them together so the onion doesn't wilt.
• Authentic Zahle tabbouleh from a friend and the site's cook
• Nothing goes better with tabbouleh than crispy fries

Method

1. Pick through the parsley and wash it well, as well as the other vegetables.
2. Let them drain and dry completely — do not chop until they are dry.
3. Chop the tomatoes and onion very finely.
4. Soak the bulgur in water for only five minutes.
5. Drain the bulgur and finely chop the parsley and mint
6. Layer all the ingredients on top of each other in a bowl and refrigerate without mixing them
7. Half an hour before serving, mix the Zahle tabbouleh thoroughly
8. Keep it refrigerated until serving