The mother of all Lebanese salads. Looking for a healthy Mediterranean and flavorful salad? Go no further. Parsley is known as an excellent blood purifier and high in minerals like calcium, potassium, magnesium, copper and zinc and has a high amount of antioxidant that delays the signs of ageing! How wonderful it is to have a tasty and healthy food at the same time!!
The most time-consuming part of making tabbouleh, is washing, drying, and finely chopping the parsley (of course hand chopping). Tabbouleh is best eaten by hand scooped up with a fresh vine leaf/cabbage leaf /romaine lettuce leaf. Use red ripe but firm tomatoes for best results!
If you are pomegrante molasses lover like me, drizzle some on your tabbouleh - it adds a zing of tartness.
I recommend you give the parsley leaves a good washing. Place in a sink of water, submerge the leaves, add a pinch of salt and agitate. Let the leaves soak for 5 minutes and drain. Then rinse with clear running water until all signs of soil are removed.
Wash the parsley leaves and transfer a colander to dry out. Parsley should be dry before cutting. Make sure to use a sharp knife. A sharp knife slices through the leaves, preserving flavor and avoiding a mushy tabbouleh
Parsley should be dry before cutting. Finely chop the parsley leaves, using a sharp knife. A sharp knife slices cleanly through the leaves, preserving flavor and avoiding a mushy tabbouleh
A last important factor is to remember that tabbouleh is a way of eating parsley not bulgur, so there should be very little bulgur.
- 3 bunches or about 4 cups parsley, finely chopped
- 5 medium-sized tomatoes, finely diced
- 7 leaves fresh mint
- 1 medium-sized white onion, finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup of freshly squeezed lemon juice
- Salt to taste
- 2 tablespoons fine bulgur (cracked wheat)
- A dash of allspice
- Remove and pick out any imperfect parsley leaves. Discarde the stems too.
- Place the parsley in salted water and soak for 5 minutes, then rinse with clear running water and drain in a colander. Set aside until the leaves are completely dry. Repeat with the mint leaves.
- Finely chop the parsley leaves, using a sharp knife.
- Finely chop the mint leaves.
- Mix the parsley, tomatoes, mint, and onion.
- Add the lemon juice, bulgur, olive oil, salt, and spice. Mix well.
- Pour into a serving dish and decorate with cabbage leaves.
Note: Parsley should be dry before cutting. Make sure to use a sharp knife to chop parsley. A sharp knife slices cleanly through the leaves, preserving flavor and avoiding a mushy tabbouleh. A last important factor is to remember that tabbouleh is a way of eating parsley not bulgur, so there should be very little bulgur. Enjoy!
Follow us on Pinterest
If you enjoyed this recipe, be sure to subscibe to our newsletter so you never miss a single recipe.
All photos and content are copyright protected. Please don't use photos without prior written permission.