Lebanese salad classic
Ingredients
Half a handful of barley (bulgur)
1 finely chopped white (mild) onion
1 bunch of leaf parsley
A small handful of mint leaves
2 – 3 large juicy tomatoes
olive oil
juice of one lemon
zest of a lemon
Salt
Pepper (my recommendation: Kampot Rouge long pepper – but black pepper from Kampot or India also works)
Preparation of Tabbouleh
Finely chop the washed parsley and put it in a bowl. Finely chop the mint and onion. Dice the tomatoes and put everything in the bowl.
Then add the bulgur and stir everything well. Now add the lemon juice, saving a little at the beginning so you can add more seasoning if you don't like the salad too sour. The juice from the tomato and lemon will ensure that the bulgur becomes soft. Now you can add the olive oil.
In the last step, add a little lemon zest to the salad. Now add salt and pepper. It is best to grind the Kampot Rouge long pepper in a mortar. Break it into shorter pieces before grinding. If you use black pepper, it is best to grind it freshly. Mix everything well again and add a little more lemon if desired.
In Lebanon, tabbouleh is often eaten with fresh vine, lettuce or cabbage leaves.
If you want to see how Tabbouleh Bulgur is prepared, watch this video: