I hope you’re all having a lovely day/night.
As promised a few months ago, I am going to start giving out some Lebanese dishes that are derived from my family’s recipes’!
Today I am going to give you a very famous recipe for Tabboule, or Tabbouleh, which is a very famous salad on the meze table. We usually eat this on Sundays, but can also make it any other day as it is very delicious. It is one of my faves!
Ingredients (This can serve 5-6 people as a side salad or 3-4 people as a main course):
- Parsley – about 3 or 4 batches of parsley
- Tomatoes – about 3 or 4 medium sized tomatoes
- Lemons or Limes – about 4
- Borghol or Bulgar
- Onions or Scallions – one onion or a few pieces of chives
- Lebanese 7 Spice or Black/Brown Pepper (not necessary)
- Olive Oil
- Chop the parsley until they are very, very tiny (as seen in the picture), so chop it very well. Yes it needs a lot of patience.
- Dice the tomatoes, and dice the onion or scallions.
- Take a handful of the bulgar (borghol) and add it with the tomatoes, onion, and parsley in the bowl.
- Squeeze the lemons or limes and pour them in the bowl around the ingredients, ensuring all of the ingredients drink and soak up all that juice.
- Drizzle olive oil around the ingredients twice.
- Add about two or two & a half teaspoons of salt (according to taste and preferability).
- If you want a bit of spice in there, just a tiny bit of heat, add the ‘Lebanese 7 Spice’ or black or brown pepper (also according to taste and preferability).
- Mix all the ingredients very well together.
Please excuse the non specific measurements, but Lebanese, or at least my family, measure food and ingredients according to taste, preferability, and how it ‘looks’. I can’t really describe it, but I hope you get my point!
Also, it doesn’t matter if there is a lot of lemon juice at the end of the bowl, because we usually drink it at the end of our plates since the juicier the tabboule, the better!
So, enjoy and as the Lebanese say, sahten! 🙂
Let me know if you created it at home yourself, and what you thought.
Any questions/requests? Leave them down in the comments below.
I hope you enjoyed it!
*None of the pictures are mine, but the recipe is.*
–> NEXT RECIPE: THE WELL-KNOWN HUMMUS! 😉
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Until next time,