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 Tawlet Paris founder Kamal Mouzawak calls the ‘Tabbouleh Commandments:’
Tabbouleh must-haves
- 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.
Tabbouleh
Tawlet restaurant's easy recipe for classic Lebanese tabbouleh, served in crunchy lettuce cups.
Ingredients
- 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
Instructions
- 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.
