AUTHENTIC TABBOULEH

The queen among all salads, tabbouleh is a vitamin bomb, an expression I learned in Germany when talking about super healthy food. Parsley is an excellent source of folic acid and vitamins A, C and K!

Key ingredients: Parsley

An authentic tabbouleh is prepared with lots of parsley and little bulgur, and not the other way round! My first encounter with “fake” tabbouleh was during my first visit to the States in 1985.

After weeks of pizza, burgers, and fried chicken, fajitas and spring rolls, I was desperately craving Lebanese food! And there I was, coincidentally passing by a small snack bar that offered tabbouleh in Boston. You can imagine my disappointment when I spotted that bowl of bulgur with a hint of parsley behind the counter!

As I haven’t been spared that sight in many bars and restaurants in Germany either, tabbouleh has become the first salad I introduce in my beginner courses! Many have had tabbouleh before, they tell me! Big is their surprise when they see the bunches of parsley they must rinse and chop!

The perfect tabbouleh

It is one thing to make a delicious tabbouleh, it’s another thing to write a perfect recipe. Is there a perfect recipe at all? Tabbouleh is an individual experience. Yours will be good with your own twist, as your taste buds are special. If you are a tabbouleh beginner, you will soon add your personal touch to my recipe, I bet on that, and that’s no crime!

Just make sure to buy aromatic tomatoes. I, for myself, only make tabbouleh in summer when tomatoes and young parsley are actually in season. In Germany, I also prefer the more aromatic cocktail tomatoes. A delectable tabbouleh is zesty and shines. It will hit the spot when the flavours are bright and well balanced, not too lemony, and not too oily.

Sahtein!

Dina Kohl

Authentic Tabbouleh

Lebanese zesty tabbouleh

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Prep Time 1 hour hr

Servings: 6 servings

Course: Mezze, Salat, Starter

Cuisine: Lebanese

Ingredients Method Notes

Ingredients

  

• 1 big bunch flat-leaf parsley 300 g, leaves stripped off, rinsed well, drained and finely chopped
• 500 g tomatoes rinsed and finely chopped
• 150 g spring onions trimmed, rinsed and thinly sliced
• 50 g fine-grain bulgur
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 pinch of allspice
• A few fresh mint leaves rinsed and chopped or 1 teaspoon dried mint leaves
• 75 ml extra-virgin olive oil
• 75 ml lemon juice

Method

 

1. Rinse bulgur with cold water and soak for 5 minutes in a small bowl. Drain over a sieve and squeeze excess water with your hands. Combine the tomatoes and the bulgur in a small bowl and let soak for 10 minutes.
2. Add the parsley and the onions to the large bowl. Sprinkle with the salt, pepper, allspice and the mint, by crushing the leaves between the palms of your hands.
3. Add the bulgur with the tomatoes, the lemon juice and the olive oil and mix well. Season to taste. Serve immediately.

Notes

All images and text © Dina Bayoud Kohl