A Medley of Lebanese Meze
Old Country Flavors Fuel Maha Chamseddine’s Busy Life
The tabbouleh ingredients are arranged in neat rows of chopped tomato, onion, parsley and bulgur. When it’s time to mix them into her trademark...
This is my version of tabouleh, which is made in the traditional way from the city of Saida where I grew up. I prefer to soak bulger in lemon juice and use plenty of fresh ingredients. Be sure to taste and season the tabouleh as you go.
Ingredients
- Juice of 2 lemons
- 3 tablespoons fine bulgur wheat
- 4 bunches fresh parsley, washed, stemmed and chopped
- 6–8 plum tomatoes (or 5 globe tomatoes), chopped in fine dice
- 1 scallion, chopped (or substitute onion or shallot)
- 5 sprigs fresh mint, stemmed and leaves chopped
- 2 teaspoons dried mint or more to taste
- ¼ cup extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
Preparation
In a small bowl, soak bulgur with fresh-squeezed lemon juice for 5 to 10 minutes. In a separate large bowl add parsley, tomatoes, scallion, fresh mint, dried mint and olive oil. Add bulgur and lemon juice and toss until ingredients are combined and bulger is spread evenly throughout. Season well with salt and pepper. Taste and add more olive oil, salt and pepper as needed.
Related Stories & Recipes
