🇱🇧 Lebanon
Tabbouleh
Lebanon's national salad: an ocean of parsley, a whisper of burghul, dressed sharp with lemon.
🔪 Prep: 30 min🔥 Cook: 0 min📈 Difficulty: Easy
Cooking for
4 people
✨ What makes it special
Parsley-first with only a spoonful of fine burghul; served with romaine or white cabbage leaves for scooping.
Ingredients
- 4 bunchesflat-leaf parsley
- 3 tbspfine burghul
- 3 firm tomatoes
- 4 green onions
- ½ bunchfresh mint
- 3 lemons, juiced
- 5 tbspolive oil
- 1 tspsalt
Method
- 1
Wash the parsley, dry it completely, and chop it fine with a sharp knife — never a machine.
- 2
Dice the tomatoes small and let the burghul soak in their juice.
- 3
Slice the green onions and mint finely.
- 4
Toss everything with lemon juice, olive oil, and salt just before serving.
- 5
Serve with crisp romaine leaves for scooping.
🍽 On your table
How this dish looks served for 4