The Perfect Tabbouleh
Tabbouleh is more than just a salad; it is a lifestyle. This is the original perfect recipe I grew up eating. Once you try this recipe, you’ll never prepare tabbouleh any other way.
- 4 bunches flat leaf parsley, or 5 ½ cups leaves and tender stems only
- 2 cups tomatoes, or 4 pcs
- ⅓ cup burghul
- ½ small onion or 70 g very finely chopped
- ¾ cup extra virgin olive oil
- ½ cup lemon juice
- 1 tbs dried mint
- 1 tsp salt
- ½ tsp salma’s spice
In a large bowl, soak burghul in lemon juice.
Chop tomatoes very finely and add to burghul mixture. Adding tomatoes before parsley ensures that the lemon juice gets mixed with juices from the tomatoes.
Remove parsley’s stems and chop very finely, add to the bowl.
Add salt and spice to the onion and squeeze the juices out, then add to the bowl.
Add dried mint and olive oil.
Mix really well and serve immediately with romaine lettuce.