Tabbouleh
A fresh Lebanese herb salad of finely chopped parsley and mint tossed with bulgur, tomato, lemon juice and olive oil.
Method
Rinse the fine bulgur once in a sieve, squeeze out the water, mix with half the lemon juice and soak for 15 minutes. It is ready when there is no hard core when you bite it.
Add in this stepFine bulgur 20 gLemon juice 1 tbsp
Wash the parsley and mint in cold water and dry them completely in a salad spinner or with kitchen paper (about ). Wet leaves make the salad soggy.
Remove the thick stems, gather the leaves and chop them finely with a sharp knife, cutting in one direction. Chopping the same spot over and over bruises the leaves and turns them black. This takes about .
Cut the tomatoes into 5 mm dice and add the juice that runs out to the bulgur. Thinly slice the spring onions.
Add in this stepTomatoes (firm) 1
Put everything in a large bowl, add the rest of the lemon juice, the olive oil, salt and allspice, and toss gently just before eating. Scoop into lettuce leaves to eat.
Add in this stepFlat-leaf parsley (leaves only) 80 gMint leaves 10 gSpring onions 1Lemon juice 1 tbspExtra virgin olive oil 2 tbspSalt ¼ tspGround allspice (or a little cinnamon) 1 pinchRomaine lettuce leaves (to serve) to taste
Cook's tip
In Lebanese tabbouleh, parsley is the star and there is only a little bulgur. It wilts 30 minutes after tossing, so mix it just before eating.
Cooking it at camp
Needs no heat, so it is great for camping. Chop the parsley, mint and spring onions at home and pack them in an airtight container lined with kitchen paper. Soak the bulgur in lemon juice and pack it separately. Cut the tomatoes on site and toss everything together. It goes well with grilled skewers or souvlaki.