Last Saturday, when I was planning the menu for my housewarming party, I hesitated between the ever-classic wine-and-cheese, and Lebanese food. To the delight of my friends, I ended up opting for the second, more exotic option. An array of multiple, small dishes were served along with home-made pita bread and arak, and this tabboulé was one of them.  

Of course, there are not two identical tabboulé recipe, there are countless variations depending on countries, cultures, etc. This recipe was largely based on the one my grandmother made every Sunday, when the whole family gathered at her home for lunch. It has more much vegetables than bulgur, and a distinct citrus taste, which is my personal twist (no pun intended) to the recipe, since I absolutely love lemons. While my approach may be criticized, I prefer not to overwhelm the flavors with onions, garlic, or too many spices. The citrus and olive oil bring together the fragrant, delicate taste of parsley and the freshness of the tomatoes, and to me, it is simple, and delightful enough.

Ingredients (for approximately 3-5 people):
1 large bunch of parsley
4 medium tomatoes
2 lemons, zested and juiced
1 cup of bulgur, soaked in water for several hours.
1/3 cup of olive oil
Salt, pepper

Chop the parsley very finely.
Dice the tomatoes in small cubes.
Toss in a large bowl with the bulgur, lemon zest, lemon juice and olive oil.
Season to taste with salt and pepper.

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1 comment:

Linde Lou said...

Lovely post and pics :)

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