The Classic Lebanese Tabboulé

It’s like tasting springtime with every spoonful!

Much like hummus, no MidEasterranean refrigerator should be without tabboulé. Seriously, I mean it. It’s the quintessential staple on any authentic MidEasterranean chefs’ menu.

It’s impressive, this dish. It pleases the vegetarian and meat-lover alike. It’s fresh, it’s clean, it’s filling. It can be enjoyed on its own, as a side dish to grilled meats, chicken, fish, and furthermore, it pairs beautifully with countless Mediterranean and Middle Eastern dips and spreads. You can’t lose with this dish!

This recipe here, is the real deal. It’s authentic and authentically good. Nothing more to say. I’ll let the dish speak for itself.

Techniques for this dish:

–          Try a few different sizes of bulgur to see which you prefer – there’s fine, medium, and large grain. Each yields a different texture. Experiment, enjoy the variation.

–          You can find dry mint in any Mediterranean and/or Middle Eastern stores. Try the variations with fresh mint too, and decide your preference.

–          Always taste the lemon juice before you use it. Keep mind that organic lemons aren’t as tangy, and yield a milder tang. If you like a more lemony finish, use regular lemons. Add the lemon juice gradually; you can always add more on, as needed.

–          Use beefsteak tomatoes and remove the seeds (cut them in half width-wise, and squeeze out the pulp), then dice. The seeds add bitterness to the salad.

–          Use thinner scallions, white and green part.

–          Use good quality evoo. The more authentic, the better.

–          Perfect using salt or any seasoning, a point (to the point of perfection). Salt is the most important spice in your cupboard and is meant to be used just enough to help bring all the flavors together. Any more, the dish will be salty, any less, the dish be flat.

–          Salads of this type always taste better when allowed to rest for a few hours, or overnight. Practice the art of project management, plan ahead, and I promise you’ll enjoy the results.


The Classic Lebanese Tabboulé

1-1/4 cup fine bulgur, bloomed (cover with water and rest, then drain well)

1-2 tbsp dry mint (fresh is good too. Try both, and see which you prefer)

Juice of 2 lemons, more or less, pending how tangy you like it

2 cups (2 small bouquets) Italian flat-leaf parsley, finely chopped

1 bouquet scallions or green onions, sliced

3 large beefsteak tomatoes, seeds removed, medium dice

Generous splash of evoo

Sea salt, to taste

Toss all ingredients together, adjust seasoning as needed.

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