• تبولة •
Most associated with Lebanese cuisine, tabbouleh is a very simple dish eaten in different variations all over the eastern Mediterranean region. My version of this mouthwatering salad is true to the Lebanese original and is an absolute must for any Middle Eastern mezze platter.
First things first, the real star of this dish is the parsley and the other ingredients, especially the bulgur wheat, are used in less quantity proportional to the parsley. There’s a Lebanese saying that asserts that you can judge a cook’s generosity by the greenness of his or her tabbouleh, since a tabbouleh that is full of bulgur requires much less washing, prepping, and chopping parsley. While that is debatable, the verdant taste of a parsley-rich tabbouleh is unquestionably delicious.
While a food processor makes this recipe a bit quicker, I urge you to hand chop all the ingredients to get the right texture. Using a sharp knife, slice the parsley into the thinnest possible slivers. The easiest way to achieve this is to grab bunches of your washed, dried, and stemmed parsley leaves, clump the leaves together, and slice thin shreds.
It is a dish that is truly greater than the sum of its parts and, to me at least, tabbouleh will always be a quintessential party food. For every birthday party or get together, my mom or grandmother would always make a huge bowl of it. It always shared the table with good company: spinach pies, stuffed grape leaves, and, of course, hummus. This juicy, tangy, and refreshing salad is a real hit that is sure to make you celebrate, too.
- 6 cups shredded parsley
- 1½ cups shredded mint
- 2 cups diced tomato
- 2 scallions, finely chopped
- 4 Tablespoons fine bulgur wheat (sometimes labeled as size #1)
- 2 Tablespoons lemon juice, or more to taste
- 5 Tablespoons extra virgin olive oil
- ½ teaspoon sea salt, or more to taste
- ¼ teaspoon ground allspice
- Rinse the bulgur wheat and soak it in a bowl of lukewarm water for 20 minutes.
- While the bulgur is soaking, prepare the parsley by washing it well, drying it, and removing the leaves from as much of the stems as possible.
- Shred the parsley into slivers by clumping handfuls between your hand and the cutting board and slice thinly. Do the same with the mint leaves. Add both to a large mixing bowl.
- Dice the tomato and finely chop the scallion and add both to the herbs.
- After 20 minutes, drain the soaked bulgur well and add to the mixing bowl.
- Add the olive oil, lemon juice, salt, and allspice to the salad and mix thoroughly.
- After well blended, taste the tabbouleh for seasoning and adjust accordingly.
-You can easily find bulgur wheat in any Middle Eastern or Turkish grocery store. Many health food markets also carry it. If you can't find it, substitute whole wheat couscous. For a gluten-free option, use cooked quinoa or millet.