Authentic Lebanese Tabbouleh

Ingredients

• Parsley (Dry and coarsely chopped; the parsley should be the main ingredient.)
• Mint (Very finely chopped.)
• Onion (Mix with the spices; the exact amount is not specified.)
• 0.5 tsp Cinnamon (Only for the onions.)
• Black pepper (Only for the onions; amount to taste.)
• Cumin (Only for the onions; amount to taste.)
• 1 tbsp Bulgur (Use only a small amount; not the entire package. Soak in water for a few minutes before using.)
• Water (For briefly soaking the bulgur; amount not specified.)
• Lemon juice (Amount not specified.)
• Salt (To taste; amount not specified.)
• Extra-virgin olive oil (Lebanese cold-pressed extra-virgin olive oil; amount not specified.)

Steps

1. 1

   Finely and coarsely chop the parsley with a sharp knife while it is dry. Do not use a food processor so that its flavor and texture are preserved.

2. 2

   Finely chop the mint with a knife.

3. 3

   Prepare the onion and mix it with the cinnamon, black pepper, and cumin. The spices are added exclusively to the onions.

4. 4

   Place 1 tbsp of bulgur in water and soak for a few minutes. Do not soak it longer than necessary.

5. 5

   Drain the soaked bulgur or remove any excess water.

6. 6

   Combine the parsley, mint, spiced onions, and bulgur.

7. 7

   Add the lemon juice, salt, and Lebanese extra-virgin olive oil.

8. 8

   Traditionally mix the tabbouleh gently by hand until all the ingredients are evenly distributed.

9. 9

   Let the salad rest in the refrigerator for 1 hour so the flavors can meld and the onions can become milder.

Notes

The quantities for most ingredients, including the herbs, onion, lemon juice, salt, and olive oil, are not specified in the source. The bulgur should be soaked for only a few minutes; afterward, the salad should rest in the refrigerator for 1 hour.

Nutrition per serving

• salad
• side dish
• vegetarian
• vegan
• Mediterranean diet
• Lebanese cuisine
• no-cook
• gluten-free optional