Tabouleh is a popular Middle eastern salad dish. It is often called the “Fairy salad” because of its jewelled appearance.
Bulgur wheat is mixed with finely chopped onion, parsley and tomatoes, flavoured with lemon juice and sumac. The result is zingy, tasty and refreshing
It is perfect served with flatbreads alongside other Levantine dishes
Ingredients:
a large bunch of tender fresh flatleaf parsley
4 ripe tomatoes
2 ripe lemons
1 medium red or white onion
2 Tablespoons Fine Bulghur wheat
1 teaspoon sumac
1 teaspoon sumac
1teaspoon ground allspice
Method:
Tabouleh
4.0 servings
Large bunch of tender flat parsley
2 ripe tomatoes
2 ripe lemons juiced
1 medium white or red onion
2 tbs fine bulgur
4 tspn Olive oil
1 tsp ground allspice
1 tsp sumac
Cos or Iceberg Lettuce
Carrot, Radishes, Char grilled asparagus (optional)
Soak the Bulgur in the lemon juice for 30 mins then add oil and spices.
Skin and finely chop tomatoes and onions, then add to the Bulgur.
Remove the stalks and finely chop the parsley, then fold into mixture.
I like to add finely chopped raw carrot, radishes and char grilled asparagus.
Chill until ready to serve, then line a bowl with crisp cos or iceberg lettuce and pile the tabouleh mix in the middle.
Diners can use the cos leaves to scoop up the minture
It will keep for a couple of days in the fridge.
