The Falafel Recipes site invites you to try this Lebanese Tabbouleh vegetarian salad recipe. Learn how to make the best Lebanese tabbouleh dish. Tabbouleh is a Levantine salad dish. Traditionally a mountain dish from the Eastern Mediterranean, it has become one of the most popular Middle Eastern salads. Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.
2 bunches of common parsley (two good-sized bunches about 150g each)
a small bunch of mint (about 75g)
4 spring onions
1 large ripe tomato
1/2 glass fine bulgar wheat
the juice of 2 lemons
1/3 glass olive oil
salt and pepper
Romaine lettuce or white cabbage leaves to eat the tabbouleh with
- Clean the parsley and make it into bunches. Strip off the mint leaves. Wash the parsley, mint, tomato and onion, and leave them to dry well.
- For a non-crunchy bulgar version, wash the bulgar wheat, leave to drain, pour into a bowl and just cover with water to soak.
- Dice the tomato and add to the bulgar wheat.
- Finely chop the parsley, then the mint, and mix with the bulgar and tomato. Finely chop the onions, rub with salt and pepper, then add to the rest of the ingredients.
- Dress the tabbouleh with lemon juice, olive oil and salt as necessary. The tabbouleh should be juicy, without swimming in liquid. It is a fresh, slightly acidic salad, without extremes of flavour. Serve with fresh Romaine lettuce leaves or tender, crisp white cabbage leaves.
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