Lebanon’s pride and joy, tabouli is the unofficial national salad. It might be the official national salad, I’m too lazy to check. Packed with parsley goodness, tabouli is a healthy and hardy salad that goes with everything (according to every single Lebanese person you will ever meet). Also, Lebanese people love telling non-Lebanese people how good tabouli is for eyesight – in fact they even remind each other.

 

2 bunches flat leaf parsley, finely chopped⁣
1 large tomato, seeded and diced ⁣
3 green onions, finely chopped⁣
1/4 cup fresh mint, finely chopped⁣
1/4 cup bulgur (#1 super fine)
3 tablespoons fresh lemon juice ⁣
1/4 cup extra virgin olive oil ⁣
Salt to taste ⁣
Romain lettuce for decoration ⁣

Start by rinsing the bulgur wheat under running water. Drain excess water off and add a squeeze of fresh lemon juice, set aside.⁣


Remove any yellow-ish parsley leaves from the bunch before chopping. ⁣


Cut off most of the parsley stems and discard them. ⁣

Chop the parsley leaves as finely as your chopping skills will allow. ⁣If you were thinking of doing this in a blender to save time, please don’t. The blender will bruise the parsley and release more liquid, it will change the taste, trust me I’ve tried. ⁣

Place the chopped parsley in a bowl and soak in water for a few minutes. Drain into a colander and rinse again. Set aside to dry a little. ⁣
Deseed the tomato and dice into tiny pieces. Finely chop the mint and the green onions.⁣


Make the tabouli about half an hour before you’re going to eat. ⁣
Place the parsley, tomatoes, green onions, and mint in a bowl. Add the bulgur wheat, olive oil, lemon juice, and pinch of salt to the bowl and mix well. ⁣
Serve with lettuce. ⁣

 

 

Traditional Lebanese Tabouli (Tabouleh)

Traditional Lebanese Tabouli (Tabouleh)

Lebanon's pride and joy, tabouli is the unofficial national salad. It might be the official national salad, I'm too lazy to check. Packed with parsley goodness, tabouli is a healthy and hardy salad that goes with everything (according to every single Lebanese person you will ever meet). Also, Lebanese people love telling non-Lebanese people how good tabouli is for eyesight - in fact they even remind each other.

Ingredients

  • 2 bunches flat leaf parsley, finely chopped⁣
  • 1 large tomato, seeded and diced ⁣
  • 3 green onions, finely chopped⁣
  • 1/4 cup fresh mint, finely chopped⁣
  • 1/4 cup bulgur (#1 super fine)
  • 3 tablespoons fresh lemon juice ⁣
  • 1/4 cup extra virgin olive oil ⁣
  • Salt to taste ⁣
  • Romain lettuce for decoration ⁣

Instructions

  1. ⁣Start by rinsing the bulgur wheat under running water. Drain excess water off and add a squeeze of fresh lemon juice, set aside.⁣
  2. Remove any yellow-ish parsley leaves from the bunch before chopping. ⁣
  3. Cut off most of the parsley stems and discard them. ⁣
  4. Chop the parsley leaves as finely as your chopping skills will allow. ⁣
  5. If you were thinking of doing this in a blender to save time, please don’t. The blender will bruise the parsley and release more liquid, it will change the taste, trust me I’ve tried. ⁣
  6. Place the chopped parsley in a bowl and soak in water for a few minutes. Drain into a colander and rinse again. Set aside to dry a little. ⁣
  7. Deseed the tomato and dice into tiny pieces. Finely chop the mint and the green onions.⁣
  8. Make the tabouli about half an hour before you’re going to eat. ⁣
  9. Place the parsley, tomatoes, green onions, and mint in a bowl. Add the bulgur wheat, olive oil, lemon juice, and pinch of salt to the bowl and mix well. ⁣
  10. Serve with lettuce. ⁣
http://www.foodosopher.com/tabouli/