Light, lemony and refreshing!
Probably the most famous green salad, worldwide, from Levant countries but of Lebanese roots. Mostly made from parsley by 75%. If Aleppo peppers are available it will give you a more authentic twist, otherwise use black pepper. Sumac is another spice to be used that enhances the lemony character of this salad.
Go with as much lemon as you like and be sure to finely chop the parsley without bruising the leaves for a crispier Tabbouleh.
Tabbouleh
Be sure to finely chop the parsley without bruising the leaves for a crispier Tabbouleh.
Tabbouleh
Servings: 6 People
Ingredients
- 2 bunches fresh Parsley , leaves only, about 400 grs, finely chopped
- 60 grs Bulgur
- 1 Tomato , deseeded and finely chopped
- 1 Red Onion , finely chopped
- 1 smal bunch fresh Mint , leaves only, about 60 grs, finely chopped
- 1 teaspoon Aleppo Peppers , grinded
- 1 tablespoon Sumac
- 1 teaspoon Sea Salt
- 50 ml Lemon juice , or as much as you like
- 5 tablespoons EVOO , (Extra Virgin Olive Oil)
Instructions
- Place bulgur in a bowl with cold water double its volume. Soak for 1 hour then place in a fine sieve and gently squeeze to remove the extra water.
- Put in a large bowl all the ingredients and toss. Season with the salt and add as much lemon as you like.
