Tabbouleh with sun-dried tomatoes
4 servings
20 minutes
Tabbouleh with sun-dried tomatoes is a refreshing and aromatic salad from Lebanon that embodies the traditions of Middle Eastern cuisine. Its base is bulgur, which absorbs the rich flavors of fresh herbs, garlic, and lemon juice. Sun-dried tomatoes add depth and a sweet-sour note that complements the spiciness of chili peppers. The mix of parsley, mint, and basil gives the dish a spicy and rich aroma. Tabbouleh is perfect as a light snack, a standalone dish, or a side for meat and fish. Its refreshing taste makes it ideal for warm days, while vibrant ingredients fill each spoonful with an explosion of Mediterranean aromas. It’s not just a salad—it’s a journey into Lebanon's culinary heritage that can be easily prepared and enjoyed anywhere in the world.
1
Boil bulgur in salted boiling water for ten minutes with a lid. Add a piece of butter to the pot, turn off the heat, and let it sit for another five minutes.
- Bulgur: 300 g
- Butter: 50 g
- Salt: to taste
2
Finely chop parsley, mint, and basil (only leaves), mix with crushed garlic, randomly chopped tomatoes, olive oil, lemon juice, and finely chopped green or red pepper. Add salt and pepper.
- Parsley: 50 g
- Fresh mint: 50 g
- Basil: 50 g
- Garlic: 4 cloves
- Sun-dried tomatoes: 200 g
- Olive oil: 100 ml
- Lemon: 2 pieces
- Chili pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Mix the cooked bulgur with a salad of aromatic herbs and tomatoes, let it sit for five minutes, and serve as an appetizer.
- Bulgur: 300 g
- Parsley: 50 g
- Fresh mint: 50 g
- Basil: 50 g
- Sun-dried tomatoes: 200 g