Back

Trending Talks

Cheap & Yummy: Tabbouleh

Cheap & Yummy: Tabbouleh

On hot days like these, nothing beats the heat like a big fresh bowl of epic Tabbouleh. It’s easy to make, relatively cheap, and adds an inimitable zesty touch to any Lebanese table. 

Now we all have our mama’s special twist, but the basics are the same: Tabbouleh is essentially parsley salad; there’s no lettuce in it (cue gasps), it’s made up of parsley, tomatoes, bulgur wheat, and green onions – all very finely chopped and dressed with olive oil and lemon juice.

So let’s get to it!

What do we need for Tabbouleh?

Tabbouleh Ingredients (for a big bowl):

  • 3 to 4 bunches of fresh parsley 
  • 1 bunch of fresh green mint 
  • 5-6 medium sized tomatoes 
  • 1 small to medium white onion 
  • 1/4 cup of fine burghul (fine cracked wheat)
  • 1/2 cup of olive oil
  • 1/2 cup of freshly squeezed lemon juice
  • 1 tsp. Seven Spices mix
  • Salt & pepper to taste

Now, to the preparation!

Here’s your first pro-tip: before starting, you can soak the burghul in the lemon juice. That way the burghul is softer to chew and it carries the zesty lemony taste with it! Otherwise, start by rinsing and soaking the burghul in some clean water.

Now for the greens: pick the leaves from the parsley and mint (this is honestly the hardest part of the whole thing), rinse them, let them dry, and then chop them as finely as you can.

PRO TIP: make sure your rinsed greens get dry. The more moisture they have, the more the taste will be diluted and the leaves will wilt.

Now rinse, dry and chop the tomatoes into small cubes (as small as you can).

PRO TIP: strain the tomatoes so that most of the juice leaks out, same idea as the moisture in the greens: less water equals stronger taste and crunchier veggies.

Finally, peel & chop the onions, and mix in the salt, pepper and seven spices mix.

Now all you have to do is add everything to a big bowl, don’t forget the lemon & olive oil dressing, and toss!

PRO TIP: Tabbouleh gets soggy after being mixed with the dressing, so leave the ingredients prepped but not mixed, right until you want to serve it.

Alef sahtein w aafyeh!

Post a Comment