Tabbouleh or tabouli has become a quite popular dish around the world in the past few years. It’s considered a health food as its high in fiber.
Tabbouleh is originally from the Levant cuisine so you can find it in Palestine, Syria, Lebanon, Jordan and Iraq. We use a lot of bulgur in our food so it’s not surprising to find it in salads too.
The main ingredients in a tabbouleh salad is parsley, tomato and bulgur. In my version of the recipe, I don’t cook the bulgur, instead I soak it. This will result in a more flavorful salad.
You will need:
- Fine Bulgur, 1/2 cup
- Lemon juice, 1/2 cup
- Olive oil, 1/2 cup
- 250 grams italian parsley, finely chopped, about 6 cups
- 2 rip big tomatoes, finely chopped
- 3 tablespoons green onion finely chopped
- 1 tablespoon dried mint, or 2 tablespoons of fresh chopped mint.
- 1 teaspoon all spice
- salt and pepper
These are the main ingredients for soaking the bulgur.
In a bowl, mix the olive oil, bulgur, lemon juice, dried mint, all spice, salt and pepper.
PS. If using fresh mint, don’t add it here. Add it later with the parsley.
Mix well and let it soak for at least 2 hours. The bulgur will absorb all the lemon juice and the flavors. If you want to make it ahead, you can leave the bulgur to soak over night too.
Soaking the bulgur, instead of cooking it, will result in a more flavorful salad.
While waiting for the bulgur to soak, finely chop the parsley, tomatoes and green onion.
In a large bowl, mix all the ingredients including the bulgur mix (Taste the bulgur and see if it has opened up. It shouldn’t be crunchy. If it’s still crunchy, then soak it a little more)
Mix it all well, then give it a last taste and see if it needs salt or pepper.
PS. This is a large quantity. You can half or quarter it to your own needs.
Happy cooking, and as we say in Arabic “Sahha Wi Afia”