Authentic Tabbouleh

Dina Kohl

Lebanese zesty tabbouleh

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Prep Time 1

Servings: 6 servings

Course: Mezze, Salat, Starter

Cuisine: Lebanese

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

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.
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.
Add the bulgur with the tomatoes, the lemon juice and the olive oil and mix well. Season to taste. Serve immediately.