Now, this is the Lebanese version of Tabbouleh (i.e.
based on a lot of parsley rather than a lot of bulgur or couscous as is
the Moroccan version). Yet, you still need a bit of bulgur for the Lebanese
version too. In case you don’t know what that is, let me explain quickly:
“Burgul” is the Turkish word whereas in Arabic it is called “burghul”. It looks
a lot like couscous, but is a bit thicker. According to Wikipedia, bulgur is
made from the groats of several different wheat species, most commonly from
durum wheat. You find it a lot in Middle Eastern cuisine, as for example in
Tabbouleh. So here comes the recipe:
Ingredients (for
a bowl of salad):
4 bunches of flat parsley
1 bunch of fresh mint
½ cucumber (optional)
5 tomatoes
1 small white onion
5 tbsp. bulgur
Olive oil
Juice of 1-2 lemons
Salt and spices (cinnamon, nutmeg, cloves and pepper)
Lettuce and cabbage leaves
Preparation:
Wash the parsley and mint and dry them thoroughly. Chop
both finely and add them in a bowl. Cut the cucumber, tomatoes and onion and keep
separately (the Tabbouleh gets soggy quite quickly). Shortly before serving, mix
in the tomatoes, onions (and cucumber) with the parsley and mint and add the
bulgur (no cooking needed!). Add the liquids: lemon juice and olive oil and season
with salt and the spices. Mix well and serve with lettuce or cabbage leaves.
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