Tabbouleh | Tabboulé | Authentic Lebanese Tabbouleh |
A vegan parsley based recipe...

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This dish is part of the famous Lebanese Meze (Meza, Mezza, Mezze)
WHAT YOU NEED

  • 3 bunches of parsley
  • ​2 red tomatoes
  • 1 onion
  • 1/2 cup of fine bulgur (borghol)
  • A few leaves of fresh mint
  • 1/4 cup of olive oil
  • 1 large lemon 
  • Salt and pepper​
Cut the onion in dices and put it in the olive oil.
Do the same with the tomatoes which should be cut in dices for preparing the tabbouleh.
Wash well the parsley bunches under running water and let them drain for a few minutes before splitting them into sprigs and then realigning the sprigs together as shown in the right picture.
The stems should be all aligned to the same level in order to get the rid of them in the next step.
Cut the parsley stems as shown in the left picture then finely chop the parsley leaves.
Soak the bulgur (borghol) into water and wait until it increases size before combining all prepared tabbouleh ingredients into a bowl and in layers as shown in the right picture. Add the juice of one lemon, salt, pepper (black pepper) and mix gently.
Serve cold meaning at room temperature knowing this is classified as a "cold" Lebanese meze dish.
Bon Appétit !

See also our other Lebanese Meze recipes...