This is a delicious Middle Eastern salad, very refreshing and filling, as someone who struggles with weight issues this healthy option is a favorite of mine and might be my lunch believe it or not!
Out of curiosity I surfed the net to see how popular tabbouleh is, and I was shocked of how many posts, recipes, and videos where made with so many variations that I almost cried because it cannot be called tabbouleh after all! Don’t get me wrong I love creativity in the kitchen and I don’t think there should be any limitations when cooking, but for a middle eastern, tabbouleh is considered a childhood dish and a comfort food that evokes so many beautiful memories, so changing the essence of this recipe should be criminalized!
Ok let’s start with the ingredients, to make an authentic mouthwatering tabbouleh you will need:
- 5 Bunches of Parsley
- 10 Sprigs of Mint
- 5 Medium sized Tomatoes
- 1 Cup of Fine Bulgur
- 1 Small medium sized Onion/Shallot
- 1/2 Cup of Olive oil
- Salt to taste
- 3 Medium sized Lemons
- Start by washing your bulgur, then marinate in a juice of 1 ½ lemons and 4 tbs of olive oil and set aside.
- Finely chop your parsley, mint, tomatoes and onions.
- After chopping all of the ingredients you will notice that the bulgur have puffed up in the lemon and olive oil.
- Combine the chopped parsley, mint, tomatoes, onions, and the bulgur in a huge mixing bowl, season with lemon juice olive oil and salt, mix until well combined and adjust the seasoning to your liking.
- Refrigerate it for at least one hour, the flavors will marry and the bulgur will soak up all the juices and heavenly goodness of the vegetables.
- Serve with lettuce wraps it can’t get more traditional than this.
P.S I didn’t wait until I washed the lettuce I just devoured 2 plates and had a third one at night …