Tabbouleh
تبولةTabbouleh is a parsley salad with a little bulgur in it, not a bulgur salad with parsley. Get that backwards and it isn't tabbouleh, my loves
Method — the right page
Soak the rinsed bulgur in the juice of one lemon — not water. It should drink the lemon, not swim in it, about 15 minutes.
Wash the parsley the day before if you can, and dry it completely. Wet parsley makes a soggy tabbouleh — this is the mistake I see everyone make.
Chop the parsley in bundles with a sharp knife, never a food processor — bruised leaves turn bitter and dark within the hour.
Dice the tomatoes last and salt them separately so they release their water before joining the bowl.
Dress only when everyone is already at the table. My ratio: three parts lemon to two parts oil, plus the little secret my mother added. Et voilà
The rest is in the recipe box
Steps 3–5, my ratio, and the printable card — and every new recipe, as I write it.
See what's inside →
