- Servings : 6
A delicious “starter” salad, full of vitamin c. It is also part of the Lebanese mezzeh.
- 4 big bunches of fresh parsley (preferably with flat leaves - mediterrenean)
- 1 big bunch of fresh mint
- 1 medium white or red onion
- 5 medium tomatoes
- Juice of 1 lemon (or more if needed)
- 1/2 cup of bulgur (burghul)
- 5 big spoons of olive oil
After cutting the big stems of the parsley that has already been washed, cut the remaining parsley very fine (arrange in small bunches for easy cutting) and put aside.
Remove the mint leaves from the stems and cut it very fine. Then add it to the parsley.
Peel and cut the onion in very small cubes. Rub with salt and allspice and put over the parsley.
Cut the tomatoes also in very fine cubes and add to the above mix.
Add the lemon juice (depending on your taste), the olive oil, the salt and the burghul. Mix everything together and refrigerate for 30 minutes.
Please note that the burghul is a pre cooked crushed wheat, therefore you can add it as it is or, if you prefer, use it after it has been soaked in water for a while.
Serve the tabbouleh with whole lettuce leaves on the side. The salad leaf is used to "spoon" the tabbouleh and eat together... this, if you like.