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- Tabbouleh Lebanese "National" Salad
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PrintTABBOULEH LEBANESE "NATIONAL" SALAD
Serves :
6
Preparation Time :
Preparation Method :
- Soak the bulghur for 1 hour before preparing the salad. Drain it and squeeze out the moisture. Further dry on a cloth.
- Place it in a bowl with the finely chopped onion, and mix it together, make sure that the onion juice penetrates thoroughly into the grains.
- Add mint, parsley, tomato, cucumber, season it with oil and lemon juice then mix it well.
- Above all, tabbouleh should have a distinctive lemony flavour.
- Serve the chilled salad in a glass dish, decorated with a few black olives.
- Tabbouleh is eaten scooped up in bread or more traditionally in fresh lettuce leaves.
INGREDIENTS
- 150 grams cracked wheat (bulghur)
- 200 grams finely chopped onion
- 4 tablespoons chopped fresh mint
- 8 tablespoons chopped parsley
- 2 medium tomatoes, diced
- 4 pieces (1x4 cm piece), diced cucumber
- Salt and pepper to taste
- 3 tablespoons Cooking oil
- 3 tablespoons lemon juice
- Black olives, to garnish
8 comments for “Tabbouleh Lebanese "National" Salad”
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