Lebanese Tabbouleh

Ingredients

Preparation

1. 1

   Rinse the bulgur

   Place the fine bulgur in a very fine sieve and rinse briefly under cold water to remove excess starch dust. Drain thoroughly before continuing.

2. 2

   Hydrate the bulgur

   Place the bulgur in a bowl and pour about 90 ml of hot water over it. Stir, cover and leave for ten minutes. The grains should become tender while retaining a slight bite.

3. 3

   Drain excess water

   If all the water has not been absorbed, drain the bulgur thoroughly. Spread it on a plate or tray so it cools quickly and does not continue softening.

4. 4

   Wash the herbs

   Wash the parsley and mint in several changes of cold water if necessary to remove all traces of soil. Drain, then dry very thoroughly in a salad spinner and on a clean towel.

5. 5

   Prepare the parsley

   Remove the thick parsley stems while keeping the tender small stems. Gather into compact bunches and chop very finely with a knife. Avoid repeatedly chopping over the herbs, which can bruise them.

6. 6

   Chop the mint

   Stack a few mint leaves, roll them loosely and slice very finely. Add the mint to the parsley without seasoning yet.

7. 7

   Prepare the tomatoes

   Cut the tomatoes into very small dice about five to eight millimetres wide. If they are especially juicy, let them drain in a sieve for five minutes so they do not water down the salad.

8. 8

   Prepare the onion

   Chop the spring onion or mild onion very finely. For a milder flavour, rinse briefly under cold water and drain thoroughly before adding.

9. 9

   Prepare the dressing

   Mix about 80 ml of lemon juice with the salt and pepper. Whisk until the salt is partly dissolved, then gradually whisk in the olive oil.

10. 10

    Combine the herbs and vegetables

    In a large bowl, combine the parsley, mint, tomatoes and onion. Toss gently with two large spoons to distribute the ingredients without crushing the herbs.

11. 11

    Add the bulgur

    Add the completely cooled bulgur. The bulgur should remain a minor component of the salad: it adds texture without overwhelming the parsley.

12. 12

    Dress gradually

    Pour about three quarters of the dressing over the salad and toss gently. Wait one minute, then taste before adding the rest because the tomatoes will also release some juice.

13. 13

    Adjust the acidity

    Gradually add the remaining 20 ml of lemon juice if a brighter flavour is desired. Adjust the salt and olive oil as well. The tabbouleh should be distinctly lemony without becoming harsh.

14. 14

    Rest briefly

    Let the tabbouleh rest in the refrigerator for ten to fifteen minutes. This is enough time for the bulgur to absorb some dressing without allowing the herbs to wilt.

15. 15

    Toss before serving

    Just before serving, toss once more, lifting the ingredients from the bottom of the bowl. Taste and adjust with a few drops of lemon or olive oil if necessary.

16. 16

    Serve

    Serve well chilled, optionally sprinkled with a pinch of sumac, in a large serving dish or in romaine lettuce leaves. Pair with hummus, falafel, pita bread or grilled meats.

Tips & tricks

• Use much more parsley than bulgur; parsley should remain the main ingredient.
• Choose fine bulgur, which hydrates quickly without prolonged cooking.
• Do not drown the bulgur in water; the goal is to soften it without making it mushy.
• Dry the parsley and mint thoroughly before chopping.
• Chop the herbs with a knife rather than a food processor to avoid crushing and darkening them.
• Use a very sharp knife for a fine, clean cut.
• Remove excess juice from the tomatoes if they are very watery.
• Cut the tomato and onion into very small dice so every bite is balanced.
• Add the lemon juice gradually and adjust to the desired acidity.
• Add the olive oil after the lemon so it coats the herbs without weighing them down.
• Toss gently to preserve a light texture.
• Serve fairly soon after dressing so the herbs remain fresh and crisp.

Variations

• Replace some of the flat-leaf parsley with extra mint for an even fresher version.
• Add a few pomegranate seeds when serving.
• Add a small amount of cucumber for extra crunch, although it is not essential in the classic version.
• Replace the bulgur with quinoa for a gluten-free version.
• Add a pinch of sumac to intensify the acidity.
• Add a very small amount of pomegranate molasses for a more complex note.
• Serve the tabbouleh in romaine lettuce leaves.
• Add finely sliced radishes for extra crunch.

Storage

Lebanese tabbouleh is best eaten the same day. It can be kept for up to twenty-four hours in the refrigerator in an airtight container, but the herbs and tomatoes will gradually release water and lose freshness. For advance preparation, store the bulgur, vegetables, herbs and dressing separately and combine shortly before serving.

Nutrition facts(per serving)

What to serve with this recipe?

• Hummus
• Falafel
• Pita bread
• Chicken shawarma

Frequently asked questions