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The quick recipe for (real) Lebanese tabbouleh, for lazy evenings

Put away this tray of industrial tabbouleh now! To liven up your picnics and other spring joys, we give you the real recipe for Lebanese tabbouleh, incomparably fresh.

If you are looking here for the recipe for bad tabbouleh, filled with dried raisins (heresy!), pieces of chicken (sacrilege!) and more black olives (will they kill me?), move on immediately.

Because today we decided to give it to you the real Lebanese tabbouleh recipe, not the one from this horrible counterfeit packaged in a plastic container. Do you want to amaze your guests in less time than it takes to go to the supermarket and transport them far away, to the sun? Follow the recipe!

The ingredients of the Lebanese tabbouleh (for about 4 people)

  • 2 large bunches flat-leaf parsley
  • 1 bunch of fresh mint
  • 2 onions (preferably red or new)
  • 200 g of fine brown bulgur (or medium wheat semolina)
  • 3 firm-fleshed tomatoes (cornue or jam, for example)
  • Juice of 2 lemons (or 1 large)
  • 6 tablespoons of olive oil
  • Salt and pepper mill

Lebanese tabbouleh recipe

  • Wash and drain the bulgur (or semolina), then let it swell for 15 minutes in a bowl full of fresh water. Drain and reserve.
  • In the meantime, carefully wash the bunches of parsley and mint and let them dry in a clean cloth. Peel the leaves and chop them finely.
  • Cut the tomatoes into cubes, finely chop the onions, squeeze the lemons. Reserve.
  • In a large salad bowl, thoroughly mix the bulgur (or semolina), parsley, mint, tomatoes and onions. Add the olive oil and lemon, draining to adjust the seasoning if necessary.
  • Add salt and pepper. It’s ready !

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Source: Madmoizelle

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