Classics · Lebanese

Tabbouleh

Tabbouleh
Time
25'
+ 0h 20' chilling
Diff.
easy
Kcal
220
/ serving
Servings
4
Gather 9 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 05

Soak the bulgur

60 g
1 szt

Put bulgur wheat (fine) (60 g) in a bowl. Squeeze juice from lemon (juice) (1 szt) over it. Leave for 15 minutes. In tabbouleh bulgur isn't cooked — it softens from lemon juice and tomato moisture. That's why it must be fine grade.

Tip
If you only have coarse bulgur, add 4 tablespoons of boiling water along with the juice.
Step 02 of 05

Chop the herbs

3 szt
1 szt

Pick leaves of bunches of flat-leaf parsley (3 szt) and bunch of mint (1 szt) off the thick stems. Thin parsley stems can stay. Chop everything very finely with a sharp knife. Tabbouleh is mostly parsley, not grain — the chopped greens should look fluffy, not like lettuce pieces.

Tip
A dull knife crushes the leaves and releases juice — parsley turns dark and bitter.
Step 03 of 05

Dice tomatoes and spring onion

4 szt
4 szt

Dice tomatoes (firm, ripe) (4 szt) small (about 5 mm) with all juice and seeds — the juice will season the salad. Slice spring onions (4 szt) into thin rings, use white and green parts.

Step 04 of 05

Combine everything

60 g
3 szt
1 szt
4 szt
4 szt
60 ml
1 łyżeczka
0,5 łyżeczka

To the bowl with bulgur wheat (fine) (60 g) add bunches of flat-leaf parsley (3 szt), bunch of mint (1 szt), tomatoes (firm, ripe) (4 szt) and spring onions (4 szt). Pour in olive oil (60 ml), add salt (1 łyżeczka) and black pepper (0,5 łyżeczka). Mix thoroughly with hands or two forks.

Step 05 of 05

Rest for 20 minutes

Leave the salad at room temperature for 20 minutes. The bulgur absorbs tomato and lemon juice, flavours come together. Taste and adjust salt or oil. Serve right away — by next day the parsley loses its colour.

Tabbouleh
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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