World Cuisines

Tabbouleh

Lebanon

Beirut's parsley salad: a mountain of chopped parsley and mint with fine bulgur, tomato and lemon — salad as a green spice, not a side. Ingredients: flat-leaf parsley (bunches), mint, tomatoes, spring onions, fine bulgur, lemon juice, olive oil, salt, cinnamon or allspice hint.

What it is

Beirut's parsley salad: a mountain of chopped parsley and mint with fine bulgur, tomato and lemon — salad as a green spice, not a side. Ingredients: flat-leaf parsley (bunches), mint, tomatoes, spring onions, fine bulgur, lemon juice, olive oil, salt, cinnamon or allspice hint. Recipe: 1) Soak bulgur in lemon juice until tender — never drown it; tabbouleh is a parsley dish, not a grain dish. 2) Chop parsley and mint fine (dry leaves first). 3) Dice tomatoes small; drain. 4) Dress with oil, lemon and salt just before serving. Serve: scooped in romaine or cabbage leaves at the mezze table. Flavor: intensely green, lemony, fresh. History: born in the mountains of Lebanon and Syria, where parsley grows wild; emigrants carried it to the world and Lebanon celebrates a national tabbouleh day. See also: Kibbeh, Fattoush.

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