Tabbouleh Recipe (Classic Method)
Ingredients (serves 4):
- 2 cups finely chopped parsley
- ½ cup chopped fresh mint
- 2–3 tomatoes, finely diced
- 3–4 green onions (or 1 small white onion), finely chopped
- ½ cup fine bulgur (soaked beforehand)
- Juice of 1–2 lemons
- 3–4 tablespoons olive oil
- Salt to taste
- A pinch of black pepper (optional)
Instructions:
- Wash the bulgur well and soak it in lukewarm water for 10–15 minutes. Then drain it thoroughly and squeeze out the excess water.
- Wash the parsley and mint well, dry them, and chop them very finely.
- Dice the tomatoes and green onions into small pieces.
- In a large bowl, combine the drained bulgur with the parsley, mint, tomatoes, and onions.
- Add the lemon juice, olive oil, and salt. Mix everything gently until well combined.
- Taste and adjust the salt and lemon juice as needed.
- Serve cold or at room temperature.
Tip: Tabbouleh tastes best when the parsley is much more than the bulgur. Don’t overdo the bulgur so it doesn’t become heavy.
Enjoy!
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