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Tabbouleh

October 13, 2017 by Sophie Llewellyn Smith Leave a Comment

Tabbouleh is the most popular Levantine salad, it is especially known in Lebanon and Syria. In Arabic, its name is pronounced just as it is written in English. It is, above all, a parsley salad and the other ingredients are used to enhance the parsley’s taste, so be sure of buying the most tender and fresh parsley for your Tabbouleh!

Tabbouleh
Print Recipe
  • CourseSalads
  • CuisineSyrian
Servings
4
Servings
4
Tabbouleh
Print Recipe
  • CourseSalads
  • CuisineSyrian
Servings
4
Servings
4
Ingredients
  • 2 cups chopped parsley
  • 1 tomato large
  • 1/2 onion small
  • 2 tbsp chopped fresh peppermint leaves (or 1/2 tsp crushed dried peppermint)
  • 2 tbsp bulgur fine-grained
  • 2 tbsp lemon juice (or to taste)
  • 1/2 tsp sumac
  • 1 pinch black pepper optional
  • 1 heart Romaine lettuce for the garnish (optional)
  • 4 tbsp olive oil
  • salt to taste
Servings:
Instructions
  1. 2 hours ahead, wash the bulgur and soak it in warm water.
  2. Finely dice the tomato and onion.
  3. Drain bulgur.
  4. In a large bowl, combine all ingredients except lettuce. Mix well.
  5. Garnish with the leaves of the lettuce heart.
  6. All amounts are flexible and can be modified according to your preference. Tabbouleh is best served within one hour of preparation. If you would like to prepare it ahead of time, chop the vegetables and keep them in the fridge. Do not add any seasoning until you are about to serve the salad. Sahha w hana (Bon Appétit!)
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Filed Under: Uncategorized Tagged With: dairy-free, nut-free, vegan, vegetarian

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Contributor

Noura Tawil
Arabic Syrian translator and TWB volunteer translator.

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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American Azeri French Irish Italian Mexican Syrian

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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