Tabbouleh
A classic Levantine salad of fresh parsley and mint with a touch of bulgur, generously dressed with lemon juice and olive oil.
Ingredients
- bulgur (fine)40 g
- fresh parsley150 g
- fresh mint15 g
- tomato3 pcs
- green onion4 stalk
- lemon1 pcs
- olive oil4 tbsp
- sumac1 tsp
- salt1 to taste
Instructions
Cover the fine bulgur (40 g) with warm water in a 1:1 ratio, cover with a lid and leave for 10-15 minutes to swell, then drain through a fine sieve and let cool.
Wash the parsley (150 g) and mint (15 g) thoroughly, pat dry and chop very finely with a knife — there should be much more herbs than bulgur, since tabbouleh is first and foremost a fresh herb salad, not a grain dish.
Cut the tomatoes (3) into small cubes and drain in a sieve for 5 minutes to remove excess liquid.
Finely chop the scallions (4 stalks), including the white part of the stem.
In a large bowl, combine the cooled bulgur, chopped herbs, tomatoes and scallions.
Squeeze the juice of one lemon, add olive oil (4 tbsp), salt and sumac (1 tsp) to taste, and mix thoroughly.
Let the salad rest for 10 minutes before serving so the bulgur soaks up the dressing and the flavors come together.
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