Originally from Lebanon, tabbouleh is a wheat salad popular across the Middle East. Flavored with lemon, herbs, onions, and tomatoes, this dish is very common in the UAE. It is usually served as an appetizer with other small plates.
Recipe Servings: 6
Prep Time
25 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
20 minutes
Total Time
4 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup (120 ml) coarse bulgur
- 4 lemons, juice only
- 6 cups (1.4 l) parsley, minced
- 1 cup (240 ml) mint, minced
- 1 lb (450 g) tomatoes, chopped
- 2 onions, minced
- Salt and pepper to taste
- 1¼ cups (300 ml) olive oil
- Lettuce, for serving
- 1 bunch scallions, minced
Directions
- Soak the bulgur in cold water for 10 minutes. Then drain and press dry. Combine bulgur with lemon juice. Add herbs, tomatoes, onions, salt, and pepper. Add olive oil. Let stand at room temperature for 4–6 hours. Serve garnished with lettuce and scallions.
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