Prep 25 mins
Cook 20 mins
Tabbouleh Libanaise. An authentic recipe for tabouli salad found on a Lebanese website (DownTownBeirut.com). Authentic tabouli is mostly parsley with very little bulgur at all.
- 59.14 ml bulgur, uncooked (fine cracked wheat)
- 473.18 ml finely chopped fresh parsley
- 453.59 g firm tomatoes, washed and finely chopped
- 118.29 ml finely chopped fresh mint leaves
- 59.14 ml finely chopped onion
- 118.29 ml lemon juice
- 4.92 ml salt (to taste)
- 118.29 ml extra virgin olive oil
- crisp lettuce leaves or fresh cabbage leaf
- When I make this, I find that I can reduce the salt, lemon juice, and oil quite a bit, but I've posted the original ingredients list above for you to modify as desired.
- Wash chopped mint and parsley and then drain well.
- Wash the bulgur several times and drain.
- Soak the washed bulgur in the chopped tomatoes for about 20 minutes.
- Rub the chopped onion with salt.
- Mix all the ingredients in a bowl. Add olive oil and lemon juice and toss the mixture well.
- Serve with crisp lettuce leaves or fresh cabbage leaves, for scooping up the salad.
This is so fresh and flavorful. I know that you normally use more parsley, but all of the mint makes it super tasty and distinct.
this was the first time I have made tabbouleh and it was great! i added spring onions instead of onions and a cucumber aswell - it was a light and fresh salad!
I am Lebanese.I agree :This is basically the tabboule recipe,but we usually use more parsely and less tomatoes and depending on the region the bulgur can be soaked or not.I usually use less bulgur than that.