Lebanese tabbouleh salad
Tabbouleh salad is known as a summer, light salad in the eastern Mediterranean countries. There are different variations of this salad in different countries, but in general, this salad is made according to the same principles. The main component is chopped parsley and fine-grained bulgur, with green onions, mint, tomato, and pomegranate as additives. Lemon juice, freshly pressed olive oil, black pepper, salt, and sometimes cumin give the salad flavor.
In Lebanon, this salad is prepared in such a way that the green – parsley component of the salad is very predominant and therefore the salad looks beautiful green.
This salad is perfect for summer barbecues and weekend lunches and dinners, even in the Nordic countries.
Preparation time: 30 minutes
Level: Easy
Quantity: For two to four
Ingredients:
A large bunch of flat-leaf parsley chopped. It is preferred over curly parsley, and the parsley could also be tender and juicy. Supermarkets sell suitable parsley in pots.
4 tablespoons of fine-grained bulgur
A handful of chopped mint
A handful of chopped green onions
6-7 cherry tomatoes, chopped and drained of liquid
About 40-50 ml of freshly pressed good quality olive oil
Grated zest of 1 medium lemon
Sea salt and black pepper to taste
0.5 tsp of ground cumin
Preparation:
- To prepare this salad, bulgur is not boiled, but soaked in a mixture of lemon juice and olive oil. Squeeze the juice from the lemon, mix it with the olive oil, add the bulgur, mix, and let it stand so that the bulgur becomes a little softer.
- Finely chop the parsley, as well as finely chop the green onion and peppermint leaves.
- Chop the onion and drain as much liquid as possible on a sieve.
- To assemble the salad, mix all the components and season the salad with sea salt, black pepper, and ground cumin.
Serve immediately with grilled meat, fried fish, or any other food you like.
Ready!!
