About the dish
Tabbouleh is a green salad in which flat-leaf parsley takes the lead, chopped very finely by hand without being bruised. Mint, tomatoes, spring onion and a small amount of fine bulgur go in too, and it is all dressed with lemon juice, olive oil and salt. It tastes fresh, distinctly lemony and herbal, with a light texture. In Lebanon and across the Levant tabbouleh is an essential part of mezze, served with crisp lettuce or cabbage leaves for scooping. It is made just before serving, as the parsley wilts quickly. Outside the region it is often made mostly of grain, which has little to do with the original.
Main ingredients
- flat-leaf parsley
- mint
- tomatoes
- spring onions
- fine bulgur
- lemon
- olive oil
Lebanon: In Lebanon tabbouleh is above all about parsley – only a little bulgur goes in, and the salad is scooped up with lettuce leaves.
More: Wikipedia (en)
