Tabbouleh

Name: Tabbouleh
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 1 servings
Cuisine: Arabic
Ingredients: 1 bunch parsley; 5 mint leaves; 1 small tomato (or 5 cherry tomatoes); 2 green onion stalks (or equivalent in small onion, chives); 1 1/2 tablespoons lemon juice; 2 tablespoons olive oil; 1 heaping tablespoon bulgur; 3 tablespoons hot water; 1 pinch ground allspice; 1 pinch ground cinnamon; 2 pinches ground coriander; salt, black pepper

August 7, 2014

Quick Recipes Simple Recipes Fasting Recipes Budget Recipes Vegetables Arabic Salads

A salad that helps me in the evening to compensate for some culinary excesses during the day. For example in Turkey, I liked one of their cinnamon pastries so much that not a day went by without eating at least two. The solution, to not come home with unwanted kilos, was to ask the salad bar at dinner to make me this mix.

One of the essential elements of this salad is chopping the herbs without crushing them at all. For this, they must be perfectly dry and you need to use a very sharp knife.

Ingredients

1 bunch parsley
5 mint leaves
1 small tomato (or 5 cherry tomatoes)
2 green onion stalks (or equivalent in small onion, chives)
1 1/2 tablespoons lemon juice
2 tablespoons olive oil
1 heaping tablespoon bulgur
3 tablespoons hot water
1 pinch ground allspice
1 pinch ground cinnamon
2 pinches ground coriander
salt, black pepper

Servings: 1

How to prepare tabbouleh

It's very important in this recipe that the herbs (parsley and mint) are completely dry. The easiest way is to wash them when you buy them and let them dry. When you need them, they'll be dry, which will make them easy to chop.
In a small cup, mix the bulgur with allspice, cinnamon and coriander. Add a little salt and black pepper. Cover the bulgur with hot water, stir quickly and cover the cup with a small plate. Let it sit until you finish the rest of the steps.
Finely chop the parsley and mint with firm cuts, without going back over the chopped part with the knife. Place them in a bowl.
Slice the onion into rounds. Put it over the herbs.
With a fork, fluff the bulgur until it separates grain by grain. Put it over the herbs.
Cut the tomato into cubes (if you have patience, you can peel it and remove the seeds first) and put it in the bowl.
Add the lemon juice and oil and mix everything gently. Taste for salt.
Serve with Lebanese flatbread or toasted bread.

Tabbouleh

Ingredients

How to prepare tabbouleh

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