Lebanese Tabbouleh

This is made in many different ways. Here I increased the bulghur wheat portion to make it meatier by following the cooking instructions on the box.   Below I will give you the recipe that technically is the original recipe for tabbouleh.  It is courtesy  of Culina Mundi by Chef Hussein Fakih.

Lebanese Tabbouleh

  • Difficulty: easy
  • Print

Ingredients

4 bunches of flat- leaf parsely

2 to 3 sprigs of fresh mint

1 medium onion

2 1/4 pound of tomatoes

7 tablespoons of bulghur wheat

1 tsp of salt

1 tsp of pepper

3 lemons

1/3 cup of olive oil

for the garnish:

lemon slices

quartered tomatoes

Directions

Chop the parsley and mint leaves finely. Chop the onion and tomatoes. Mix together in a salad bowl. Sprinkle with the bulghur, salt and pepper. Add the lemon juice and olive oil. Mix all the ingredients together and serve in a deep serving dish. Garnish with the lemons and tomatoes. 

Published by the fashionista cook

Self taught cook, a former high-end retail manager.

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