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Authentic Lebanese Tabbouleh
Tabbouleh is Lebanon's most celebrated salad and a source of national pride. Originating in the mountains of Mount Lebanon, it was traditionally prepared by women in village communities as a vital part of the mezze spread, distinguished by its incredibly fine chopping and bright lemon dressing.
Ingredients
- 400 grams Fresh flat-leaf parsley
- 50 grams Fresh mint
- 3 pieces Medium ripe tomatoes
- 4 stalks Spring onions
- ¼ cup Fine bulgur wheat (#1 grade)
- ¼ cup Fresh lemon juice
- ¼ cup Extra virgin olive oil
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- ¼ teaspoon Ground allspice (optional)
- Lettuce or cabbage leaves
Method
- 1
Prepare the Bulgur
15 minStart by preparing the bulgur. Place it in a small bowl, then pour enough warm water over it to fully cover. Let it soak for 15 minutes until it softens. Afterward, drain the bulgur very well, pressing gently with your hands to remove any excess water. You want it soft but not waterlogged.
- 2
Finely Chop Herbs
Next, wash the parsley and mint meticulously. It's crucial to dry them completely using a clean kitchen towel or a salad spinner; any leftover moisture will dilute your dressing. Remove the thicker stems from both herbs. Then, using a very sharp knife, finely chop the parsley and mint until they are almost minced. This fine chop is a hallmark of authentic tabbouleh.
- 3
Dice Tomatoes and Slice Spring Onions
Dice the ripe tomatoes into very small cubes, roughly 5mm. Thinly slice the spring onions, making sure to use both the white and green parts for maximum flavor.
- 4
Combine All Ingredients
In a large mixing bowl, gently combine the finely chopped parsley, mint, diced tomatoes, sliced spring onions, and the well-drained bulgur. Aim for the traditional ratio, where parsley is dominant.
- 5
Dress and Season Just Before Serving
Just before you're ready to serve, pour in the fresh lemon juice and extra virgin olive oil. Add the salt, black pepper, and ground allspice if you're using it. Toss everything together gently but thoroughly until well combined. Taste the tabbouleh and adjust the seasonings if needed; it should be vibrant, lemony, and wonderfully fresh.
- 6
Serve Immediately
Serve your tabbouleh immediately. Traditionally, it's presented in a beautiful bowl, often garnished with fresh lettuce or cabbage leaves around the edges, which guests can use to scoop up the salad. It's also delightful alongside warm pita bread or as part of a larger mezze spread.