Tabbouleh

A refreshing Levantine salad featuring finely chopped fresh parsley, tomatoes, and green onions (or white onions as an alternative), mixed with a hint of fine bulgur. Seasoned with extra virgin olive oil, fresh lemon juice, and dried mint.

🥄 Ingredients

• 250g finely chopped parsley (no more than 3mm in diameter).
• 1 finely chopped green onion.
• 2 tablespoons fine white bulgur soaked in lemon juice, oil, and water.
• 2 medium tomatoes, very finely chopped.
• 1/4 bunch finely chopped fresh mint (if available; substitute with 1/4 teaspoon dried mint).
• 1/4 teaspoon salt.
• 1/2 cup lemon juice.
• 1/4 cup olive oil.

👩‍🍳 Instructions

1. Soak the parsley in water with a quarter cup of white vinegar for 15 minutes to remove all bacteria and dirt.
2. Pull the parsley out of the water with your hands (do not drain it) and rinse it well. Then soak it in clean water for two minutes after adding the vinegar, and spread it out on a clean kitchen towel to dry before chopping.
3. Wash the tomatoes, green onions, and mint thoroughly before finely chopping them.
4. Mix all the ingredients with the oil and lemon juice.

🌹 Decoration

Peel a tomato with a thin peel by rolling it around to get a natural red strip and twist it into a rose shape to decorate the tabbouleh dish.