There is nothing quite as good as homemade tabbouleh, the superb melange of parsley, tomatoes, mint and of course lots of lemon and salt harmonize perfectly together. The traditional Lebanese recipe includes some spices; the ground cumin, coriander, cinnamon, nutmeg, and cloves add extra flavour giving this a lovely spicy and tangy kick.
There is nothing quite as good as homemade tabbouleh, the superb melange of parsley, tomatoes, mint and of course lots of lemon and salt harmonize perfectly together. The traditional Lebanese recipe includes some spices; the ground cumin, coriander, cinnamon, nutmeg, and cloves add extra flavour giving this a lovely spicy and tangy kick.
Yields4 Servings
¼ cup bulgur 1 shallot 4 bunches fresh parsley 1 bunch fresh mint ½ cucumber, small 2 tomatoes, large 1 garlic clove, small juice of 1/2 lemon 6 tbsp olive oil ½ tsp salt pinch of ground cinnamon pinch of ground nutmeg pinch of ground cloves pinch of pepper
11. Place the bulgur in a flat shaped bowl and pour boiling water over, just enough so that it covers the bulgur. Let stand for 15 minutes then drain with a sieve pressing down to remove any excess water.
2. Dice the shallot and place in a large bowl. Finely chop the tomatoes, cucumber, parsley and mint, add all to the bowl.
Add in the bulgur and combine all together.
3. In a separate bowl whisk together the olive oil, lemon juice, crushed garlic clove, spices, salt and pepper.
4. Pour the mixture into the tabbouleh and toss together.
1. Place the bulgur in a flat shaped bowl and pour boiling water over, just enough so that it covers the bulgur. Let stand for 15 minutes then drain with a sieve pressing down to remove any excess water.
2. Dice the shallot and place in a large bowl. Finely chop the tomatoes, cucumber, parsley and mint, add all to the bowl.
Add in the bulgur and combine all together.
3. In a separate bowl whisk together the olive oil, lemon juice, crushed garlic clove, spices, salt and pepper.
4. Pour the mixture into the tabbouleh and toss together.
Ingredients
Directions
1. Place the bulgur in a flat shaped bowl and pour boiling water over, just enough so that it covers the bulgur. Let stand for 15 minutes then drain with a sieve pressing down to remove any excess water.
2. Dice the shallot and place in a large bowl. Finely chop the tomatoes, cucumber, parsley and mint, add all to the bowl.
Add in the bulgur and combine all together.
3. In a separate bowl whisk together the olive oil, lemon juice, crushed garlic clove, spices, salt and pepper.
4. Pour the mixture into the tabbouleh and toss together.