Tabouleh is one of my favorite mezze. I love the freshness and crispness of the parsley, the garlicy taste, and the contrast of sour lemon juice and salt.
It is a healthy “Levantine” dish, simply put from modern Middle East and often considered as a starter or salad. It is a mixture of finely minced (flat) parsley, tomatoes, garlic, and bulgur wheat (is a kind of dried cracked wheat- you can purchase a close variation from any local wheat shop). The mix is now dressed in lemon juice, salt, and olive oil. As I learned from my Lebanese chefs, tabouleh is not scooped with bread like hummus or moutabel, but it’s eaten plain with a spoon.
INGREDIENTS
- Chop parsley 2 cup
- Burgul 1 tbsp
- Onion chop 1 tbsp
- Chop tomato 2 tbsp
- Olive oil 2 tbsp
- Lemon juice 1 tbsp
- Salt 1/2 tsp
- White pepper 1/3 tsp
Method
- Soak burgul for 3-4 hours or over night.
- Take olive oil in a bowl and put salt and white pepper in it.
- Pour all the chop onion in the marinade and mix well.
- Leave the onions to soak in the marinade for 10-15 minutes.
- Add the parsley and tomatoes in it.
- Add the burgul and mix all ingredient lightly.
- Mix the lemon juice and serve tabouleh cold.
