Authentic Lebanese Tabbouleh Salad

Tabbouleh is by far my favorite Lebanese Salad to make for my family and friends. There is a funny story about the bulgur (cracked wheat) in this recipe I would like to share.

When my son was young we went to spend the summer back home at my mother’s house.  To keep my son entertained she bought him a baby chicken and gave him some bulgur wheat grains to feed the baby chick.  A couple of days later he saw my mom adding the bulgur wheats grain to the Tabbouleh so he decided to call it the chicken food salad…. of course at 6 he did not know better.  He loves that salad and can eat a huge bowl of it. He always tells me I need to make more because there isn’t enough!

 

IMG_1322

Tabbouleh

Ingredients

1 bunch of organic parsley, chopped very fine

A few sprigs of fresh mint, de-stemed and chopped

2 medium tomatoes diced small

1/2 small onion diced fine

Juice of one lemon

1/4 C of olive oil

1 1/2 tbsp  or 2 of bulgur wheat (soaked in a little water)

1/2 tsp of salt (depending on how salty you like it)

Directions

Knowing how to chop the parsley and make it fine is the trick.  First you have to look through it and bunch it up in a way where all the stems are together and the leaves are together.   You might have to cut some long stems so they are all the same length.  Once you have gathered all of the stems together and the leaves are all bunched at the top you are ready to finely mince the parsley.  Take you time, don’t rush.  The key is to finely chop the parsley.

Chop all the vegetables as indicated and mix them together.  Drain the bulgur and add.  Add salt, lemon juice, and Oil , mix the salad together.  Enjoy this very healthy and tasty Lebanese salad.  This recipe is enough for two people or one crazy loving Tabbouleh fan like my son!

IMG_1320

In the USA I have not yet seen a Tabbouleh that tastes or looks authentic. That might be because there is so much chopping, which makes it a little tedious and time consuming.  You cannot put the parsley in the food processor because it makes the leaves turn black and get mushy.  I’ve seen that the American version has 80% bulgur and 20 % parsley.  This is totally the opposite of what this salad is all about! I use 85% chopped parsley and 15% bulgur.  Chopping the parsley by hand to get these proportions is worth every minute!   The Lebanese version of Tabbouleh is light, refreshing, clean tasting and isn’t heavy in your stomach like the American version.  It’s so much better!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s