When the summer arrived I bumped into a Lebanese gourmet store that made me remember my mother’s cooking afternoons with her Middle Eastern friends; their afternoons cooking everything they could put their hands on. And even though I didn’t learn how to prepare anything at the time, I threw myself into the challenge to cook some of these delicacies in the following weeks.
I was curious and did some research, and it turns out this is a Syrian original salad, but highly popular in other countries nearby.
Tabbouleh
Fresh, delicious, and simple to accompany practically any Middle Eastern cuisine.
- Chopping board
- Chef's Knife
- Salad bowl
- Salad serving utensils
- Medium bowl
- Lemon Juicer
- Small bowl
- Fork or small whisk
- 200 g bulgur wheat
- 1 yellow onion (finely diced)
- 100 g fresh parsley (roughly chopped)
- 100 g fresh mint (roughly chopped)
- 4 tomatoes (diced)
- 1 lemon (juice)
- Salt and pepper
- 20 ml Olive Oil
- Soak the bulgur wheat in fresh water.
- In the meantime, chop the rest of the vegetable ingredients and put the in a salad bowl.
- Squeeze the wheat and incorporate into the salad bowl.
Season with the salt, pepper, lemon juice, and olive oil emulsified in a small bowl with the fork or small whisk.
- Personally I like serving it as a side dish to something else with labneh and hummus, but there are people who prefer serving in on a lettuce leaf or on top of vine leaves.
