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Authentic Lebanese tabbouleh captures the pure essence of Mediterranean freshness. This iconic salad, where parsley takes center stage, stands out with its simplicity and vibrant taste that turns every bite into a culinary journey to Lebanon's heart.
I first tried this at a dinner with Lebanese friends, and it's been a summer favorite in my kitchen ever since. The difference from store-bought versions completely won me over.
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Tabbouleh's Amazing Elements
- Fresh flat-leaf parsley (4 large bunches): the true star of the dish, pick it bright green and crisp
- Fine bulgur (100g): go for the smallest grain possible, it'll soak up moisture naturally
- Firm tomatoes (2 medium): choose ripe but firm ones to avoid excess water
- Spring onions (2): their mild flavor adds a subtle touch without overwhelming
- Fresh mint (1 small bunch): optional but brings extra freshness
- Extra virgin olive oil (80ml): pick a good quality one, you'll taste the difference
- Lemons (2-3): use unwaxed lemons for their tangy juice
Tabbouleh Process
Getting Started
- Gently wash the bulgur in a fine strainer and let it air dry
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Fragrant Herbs
- Carefully remove all parsley and mint leaves from their tough stems
The Special Trick
- Chop herbs finely with a sharp knife, keeping texture light and fluffy
Perfect Mixing
- Combine all ingredients carefully while following traditional ratios
Final Touch
- Add plenty of lemon juice and olive oil, tweaking amounts to your liking
Parsley became my go-to ingredient after learning to make proper tabbouleh. Its freshness and health benefits make it a superfood my whole family now enjoys.
Elegant Serving
Tabbouleh is traditionally enjoyed with crisp lettuce leaves used as natural scoops. This fancy presentation turns each bite into a fun, shared moment.
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Your Own Spin
You can make this dish your own by adding finely diced cucumber for extra crunch, or using more mint if you want a cooler, fresher taste.
Best Storage
Tabbouleh gets even better after a few hours in the fridge. Keep it for up to 48 hours in an airtight container, and drizzle with olive oil before serving to wake up the flavors.
Chef's Inside Tips
- Always use a very sharp knife so you don't bruise the herbs
- Let the salad sit for 30 minutes before eating so flavors can blend
- Keep excess water out of your veggies for just the right texture
This traditional dish taught me that simple ingredients paired with careful technique create the most unforgettable meals.
Frequently Asked Questions
- → Can I make tabbouleh ahead of time?
- Sure, prep it a couple of hours before serving, but don’t wait till the next day to keep the herbs fresh.
- → Does bulgur need cooking?
- Nope, fine bulgur absorbs the vegetable juices and dressing on its own.
- → What’s the best way to chop parsley?
- Use a sharp knife to finely chop it. Skip the blender, as it can make the herbs turn dark.
- → Can I replace bulgur?
- Yes, with cooked quinoa or couscous, but it won’t taste quite the same.
- → How do I store tabbouleh?
- Keep it in an airtight container in the fridge for up to a day, but it’s better enjoyed fresh.