1 March, 2016
Ingredients (7 servings)
- 4 bunches of Italian Parsley (or any parsley) chopped very finely
- 1 bunch of fresh green mint leaves chopped very finely.
- 5 medium sized tomatoes chopped as fine as possible.
- 1/2 small white onion chopped very finely.
- 1/4 cup of fine Burghul (fine cracked wheat #1)
- 1/3 to 1/2 cup of quality extra virgin olive oil
- 1/2 cup of freshly squeezed lemon juice
- 1/2 to 2/3 teaspoon of salt
- 1/3 tsp of Lebanese 7-Spices* or pepper.
* Lebanese 7-Spices contain equal proportions of the following ground spices: Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, Powdered Ginger
Rinse all vegetables and let dry, especially the parsley and mint.
Cut stems off parsley then chop really finely. (This may take some time). Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
Finely chop the mint leaves.
Chop tomatoes into small cubes of less than 1/2.
Finely chop onions and mix with 7-spices or the pepper. (Very important to mix spices with the onions).
Serving and Tips
Once mixed, Tabbouleh gets soggy rather quickly, so it’s best if you mix it immediately before serving. Moreover, make sure that when you add the chopped veggies to the mixing bowl, that they are dry of moisture and juice otherwise your salad turns soggy. Ideally you want the juice in the salad to be mostly from the lemon juice and olive oil. Use only freshly-squeezed lemon juice. So if you want to prepare the ingredients in advance, do the chopping, then dry with strainer/paper towels, then place ingredients side by side in a bowl or deep tray, and put in the fridge.
Once ready to serve, add the lemon juice on top of the dry Burghul, add the olive oil and salt all over the ingredients and then mix lightly with a fork and avoid over-mixing so it doesn’t turn soggy. Having the Tabbouleh served on a lettuce or cabbage leaf is a cool tradition.
Tabbouleh goes well with French Fries. We hope you enjoyed our recipe, and we’d love to hear your comments on it below.