When you type “taboule” in the search engine, you get endless recipes, some don’t even resemble the original one.
This recipe is the traditional lebanese taboule as it should be done!
- 4 medium bunch of parsley
- 2 medium tomatoes
- 1 small fine chopped onion
- juice of 2 lemons
- 1/2 cup of olive oil
- 1 tbsp of chopped mint
- 1 tsp salt
- 1/2 tsp sweet pepper
- 2 tbsp bulgur (aka burghul)
- lemon zest
Gather the parsley in small bouquets, easier to be chopped. Choose the tomatoes half ripe and cut in medium cubes
These parsley were sent to me overseas from lebanon, thanks to my father, knowing that i love taboule.
Add the mint, onion, salt and pepper to taste, lemon, olive oil and burghul.
Soak the burghul in room temperature water for 5 mns before adding them.
the lemon zest is not a main ingredient but it gives the zing flavor (mom astuce).
Mix all together and taste. You can always add salt or lemon depending on how sour you like it to be. Taboule is the healthiest salad ever. Some have it as an entree and others as a main dish since it’s a complete meal full of nutrients.
I like to eat taboule with lettuce, cabbage, vine leaves and even bread!
Sahtein! wishing you double health, the lebanese way 🙂
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This looks delicious. I can’t wait to try it.
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The first time I had tabouleh I actually hated it. Was not probably done the right way. Now I eat it all the time. But I have never prepared it myself because I keep messing up the parsley when I chop it 😦
Of course Hajar. When you gather the parsley in small tied bouquets ( as shown in the pic) it’s more controllable. Hold it the leafs side , meaning that the leafs should be gathered under you palm and start by cutting from the stems side 🙂
Thanks Jaymmy! I’ll try it.