Many Lebanese tables are never without tabbouleh – a parsley-forward salad with herbs and bulgur – and you’ll understand why when you try making some yourself with this recipe from Tawlet in Paris. Just make sure to follow what we call the ‘Tabbouleh Commandments:’
- The main ingredient in tabbouleh is parsley.
- Couscous is not a suitable replacement for fine bulgur.
- Parsley and mint should be finely chopped, not sliced.
- Prevent the mint from oxidizing and darkening by hiding it under the chopped parsley.
- Rub the onion in salt and pepper to season it.
- Tabbouleh likes extremes – use a lot of lemon.
- Tabbouleh is not a place for shrimp, seafood or any other animal products.
- ½ tbsp fine bulgur
- 2 large bunches flat-leaf parsley finely chopped
- 2 large tomatoes finely chopped
- 4 sprigs mint finely chopped
- 1 green onion finely chopped
- ¼ tsp salt
- pinch freshly ground pepper
- 2 lemons juiced
- ⅓ cup olive oil
- 4 baby romaine lettuce leaves
- Place fine bulgur in bowl and add 1 cup boiling water; let stand 10 to 12 minutes, then fluff with fork.
- Stir in parsley, tomatoes, mint, green onion, salt and pepper.
- Just before serving, stir in lemon juice and olive oil; serve in romaine lettuce cups.