Tabbouleh
A salad of parsley — mostly parsley — with tomato, mint, spring onion and a little bulgur, dressed with lemon and olive oil.
What makes it tabbouleh
- Parsley is the salad, not the garnish.
- Fine bulgur, soaked, not cooked.
- Plenty of lemon.
Where it comes from
Abroad it's often made as a grain salad flecked with green; at home in Lebanon it's the other way round, a heap of finely cut parsley with bulgur as the accent. Lebanon marks a National Tabbouleh Day each July.
Be the first here
Start your own tabboulehNo one here has made tabbouleh yet. Start it as v1, and every version after is an experiment the next cook can learn from.
