Levantine salad of Syrian-Lebanese origin with centuries of tradition, tabbouleh is a fundamental mezze on Middle Eastern tables, recognized for its herbaceous and citrus balance.
Mediterranean
Tabbouleh
Authentic Lebanese tabbouleh with parsley, bulgur and lemon, traditional Middle Eastern recipe.
- Lebanon
- Salad
- Light
- Low fat
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 160 kcal
- Protein 4 g
- Carbohydrates 18 g
- Fat 9 g
Story behind the dish
Preparation
Tabbouleh is a Lebanese preparation with easy difficulty. Reserve about 25 minutes in total (25 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 50 g of fine bulgur.
- Have ready: 3 large bunches of fresh parsley.
- Have ready: 1 bunch of fresh mint.
- Have ready: 3 ripe tomatoes.
- Have ready: 1 spring onion or spring onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Soak the bulgur in cold water for 15 minutes until hydrated.
Soak the bulgur in cold water for 15 minutes until hydrated, drain well. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Chop the parsley and mint very finely (with a knife
Chop the parsley and mint very finely (with a knife, not in a processor, to prevent them from oxidizing). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Chop the tomato into small cubes and the onion very finely.
Chop the tomato into small cubes and the chives very finely. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix the bulgur with the chopped herbs
Mix the bulgur with the chopped herbs, tomato and chives. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Dress with lemon juice
Dress with lemon juice, olive oil, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Let it rest for 10 minutes in the refrigerator before serving so that it...
Let it rest for 10 minutes in the refrigerator before serving so that the flavors integrate. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Chef's tips
- Tabbouleh contains a lot of grass and little bulgur, not the other way around as is usually done outside of Lebanon.
- Chop the herbs with a knife just before serving so they don't lose color.
Variations
- Tabbouleh with quinoa (gluten-free version)
- Tabbouleh with pomegranate for a sweet touch
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