← Nouns Cooking · Lebanese & Turkish

Ingredients

• 50 g fine bulgur wheat
• 3 bunches flat-leaf parsley (about 150 g)
• 20 g mint leaves
• 3 firm ripe tomatoes, finely diced
• 4 Spring onion, finely sliced
• 2 Lemon, juiced
• 5 tbsp extra virgin olive oil
• 1 pinch Allspice (optional)
• Salt
• 1 little gem or cos lettuce leaves, to scoop (optional)

Method

1. Rinse the bulgur, then cover it with cold water and leave it for 15 min until tender but still with a little bite. Drain well and squeeze out the water.
2. While it soaks, wash the parsley and mint and dry them completely, as wet herbs turn to mush. Pick off the thickest stalks, then chop finely with a very sharp knife. A food processor bruises them.
3. Put the tomatoes and their juices, spring onions, herbs and bulgur in a large bowl.
4. Just before serving, add the lemon juice, oil, allspice and salt and toss well. Taste: it should be bright and lemony. Serve with lettuce leaves to scoop it up.

Tips

• In Lebanon tabbouleh is a herb salad with a little grain, not a grain salad with herbs.
• Bulgur is wheat, so this is not gluten-free; use cooked quinoa instead if needed.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver Maureen Abood