Tabbouleh
6 servings
40 minutes
A classic of Syrian and Lebanese cuisine - tabbouleh. Parsley, mint, lemon - freshness as it is. One of our favorite dishes, which has graced more than one editorial party. It is better to cook tabbouleh in large quantities, the next day this mixture becomes even tastier.
1
Prepare the necessary ingredients.
2
Boil bulgur in salted water and let it cool.
- Bulgur: 50 g
3
Remove the seeds from the tomatoes (the skin can be left), otherwise, during the infusion with lemon juice, the tomato flesh will turn into mush.
- Tomatoes: 4 pieces
4
Cut the tomatoes into large cubes.
- Tomatoes: 4 pieces
5
Chop the onion finely.
- Spring onion with bulb: 4 pieces
6
Chop and finely cut the mint.
- Fresh mint: 50 g
7
Chop the parsley finely.
- Parsley: 250 g
8
Mix greens and tomatoes.
- Parsley: 250 g
- Fresh mint: 50 g
- Tomatoes: 4 pieces
9
Add bulgur. Season with lemon juice and olive oil.
- Bulgur: 50 g
- Lemon: 4 pieces
- Olive oil: 100 ml
10
Let it sit in the refrigerator for about half an hour.
- Salt: to taste
