The Perfect Tabbouleh
Tabbouleh is more than just a salad; it is a lifestyle. This is the original perfect recipe I grew up eating. Once you try this recipe, you’ll never prepare tabbouleh any other way.
Servings 6
Ingredients
- 4 bunches flat leaf parsley, or 5 ½ cups leaves and tender stems only
- 2 cups tomatoes, or 4 pcs
- ⅓ cup burghul
- ½ small onion or 70 g very finely chopped
- ¾ cup extra virgin olive oil
- ½ cup lemon juice
- 1 tbs dried mint
- 1 tsp salt
- ½ tsp salma’s spice
Instructions
- In a large bowl, soak burghul in lemon juice.
- Finely chop the tomatoes and add to the burghul. Let the juices mix while you prep the rest.
- Cut parsley's thick stems and chop the leaves and tender stems very finely. Add to the bowl.
- Mix the onion with salt and spice, then squeeze it gently with your hands to release the juices. Add to the salad.
- Add dried mint and olive oil.
- Mix well and serve immediately with romaine lettuce or vine leaves.