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| Tabbouleh salad |
Tabbouleh, also spelled tabouleh or tabouli, is a traditional Levantine salad. It is primarily made with finely chopped parsley, tomatoes, mint, onion, and soaked uncooked bulgur. The salad is seasoned with olive oil, lemon juice, salt, and sometimes sweet pepper.
Originating from the mountains of Lebanon and Syria, tabbouleh is a staple in Middle Eastern cuisine and is often served as part of a mezze12. Its refreshing flavors make it a popular choice, especially during hot weather
Ingredients:
1/2 cup fine bulgur wheat
1 cup boiling water
2 cups finely chopped parsley
1/2 cup finely chopped mint leaves
2 medium tomatoes, finely diced
1 small cucumber, finely diced
4 green onions, finely chopped
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
Instructions:
Prepare Bulgur: Place the bulgur in a bowl and pour the boiling water over it. Cover and let it sit for about 15 minutes until the bulgur is tender and the water is absorbed. Fluff with a fork.
Chop Vegetables: While the bulgur is soaking, finely chop the parsley, mint, tomatoes, cucumber, and green onions. Make sure the vegetables are chopped very finely for the best texture.
Combine Ingredients: In a large mixing bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, cucumber, and green onions.
Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour this dressing over the salad and toss well to combine.
Season and Serve: Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Let the salad sit for about 30 minutes to allow the flavors to meld. Serve chilled or at room temperature