I think this must be the diamond of Lebanese cuisine (although tabbouleh exists in other countries, but for me it is Le-Ba-Ne-Se).. Making tabbouleh isn't difficult at all, but you gotta understand the taste of it to make it right. My tabbouleh is pretty known among our family and friends-indeed it is flawless, no complaints so far, only positive words. I found that perfect "harmony" in it.. The key to success- correct choice of veggies and oil you use. I will try to be as detailed as I can to make your life easy. One more thing-tastes are different: some people like it juicier, some like it dry, some like it lemony, some like it spicy. I am posting MY recipe which hasn't failed me once.
Ingredients for 4 people:
- 4 bunches of soft parsley (we calculate 1 bunch per person). Soft parsley is a must here.
- 4 medium RED tomatoes (I prefer buying Armenian tomatoes from Art Lunch Café in JLT Armada 1 cluster P) or Lebanese tomatoes from Lifco. Proper tomatoes will make a big difference. If you get tasteless not-so-red ones, your tabbouleh won't be as great.
- 3 lemons (roughly! all depends on your taste)
- fine burghul (1 table spoon). Although it is a must, but once my mother-in-law made tabbouleh without it-it was amazing, so I stopped using it. However it IS a must in every recipe
- 1 red onion
- sweet pepper (bhar helou). This is a Lebanese spice which can be found in Lebanese stores. It's not too easy to find it even in Dubai, so if you don't have it-just drop it.
- olive oil (we buy real olive oil which is sold in cooperatives- the one which is dark green color. If you cannot get it -use regular extra virgin olive oil)
- lettuce for décor
- fresh mint
1) If you are using burgul, put 1 table spoon of burgul in a cup, cover it with boiling water and add one tea spoon of olive oil. Let it cool. Then strain it and press on it well to remove extra liquid.
Cut parsley and mint finely. Cut tomatoes and onions into small squares (onions should be very finely cut). Add soaked burgul with the herbs, place tomatoes with juice on top (we do it to avoid clotting of burgul)
2) If you are using sweet pepper, add 2 tea spoons over chopped onions. Squeeze 3 lemons, keep the pulp-it will add a nice kick. The next steps you need to do right before serving:
Add half of the juice to your tabbouleh. Add around 6 table spoons of olive oil and 1.5 tea spoons of salt. Mix it well. We mix tabbouleh with our hands!!!! Taste it: does it have enough juice? maybe more lemon? maybe it is too dry? Keep adding ingredients to get that right taste!
Decorate tabbouleh with lettuce. I hope now you can impress your guests...and, of course, your mother-in-law.. Knowing how to make a good tabbouleh is a must my loves:)))))
Bon Appetit My Glam Chefs!