Authentic Tabbouleh

Name: Authentic Tabbouleh
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 4 large bunches flat-leaf parsley; 1/4 cup fine bulgur wheat; 3 firm ripe tomatoes, very finely diced; 1 bunch fresh mint leaves; 4 spring onions, finely sliced; 1/3 cup fresh lemon juice; 1/3 cup extra virgin olive oil; 1/2 tsp ground allspice (optional); Salt, to taste

30mPrep0mCook6ServesMediumDifficulty

Real tabbouleh is a parsley salad, not a bulgur salad. This surprises people. It should be overwhelmingly green, fresh and sharp, with the bulgur playing a supporting role. Chopping the parsley finely by hand is non-negotiable - it is a labour of love, and worth every minute.

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Ingredients

●4 large bunches flat-leaf parsley
●1/4 cup fine bulgur wheat
●3 firm ripe tomatoes, very finely diced
●1 bunch fresh mint leaves
●4 spring onions, finely sliced
●1/3 cup fresh lemon juice
●1/3 cup extra virgin olive oil
●1/2 tsp ground allspice (optional)
●Salt, to taste

Method

1
Rinse the bulgur, cover with cold water and soak for 10 minutes. Drain well and squeeze dry.
2
Wash and thoroughly dry the parsley - wet parsley makes soggy tabbouleh. Strip the leaves and chop very finely by hand.
3
Finely chop the mint leaves and slice the spring onions.
4
Dice the tomatoes as small as you can and let them sit for a moment; the bulgur will soak up their juices.
5
Combine parsley, mint, spring onion, tomato and drained bulgur in a large bowl.
6
Dress with lemon juice, olive oil, allspice and salt just before serving. Toss gently and taste - it should be sharp and fresh.

Teta's Tips

✦A sharp knife and hand-chopping is essential. A food processor bruises the parsley and turns it to mush.
✦Dress only just before serving so it stays vibrant and green.
✦Serve with crisp baby gem or cabbage leaves for scooping - the traditional way.

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From the cookbook