I know, I can’t stop you making revenue from the middle east, but what do you, the blog is also (and mostly) a reflection of our diet everyday ! I had already done a recipe for tabbouleh classic for the blog, but I have to admit that the lebanese tabbouleh remains one of my favorites. The secret is to cut all the ingredients finely and especially herbs, in order to obtain a perfect result !
The result is fresh, light and really fragrant… in short, a mezze or a perfect entry for this summer (when will the big heat!!!!!).
So if you’ve never been, I encourage you greatly to test !!!
Ingredients (for 4 people)
- 40 g of pre-cooked end
- 1 bunch flat-leaf parsley
- 1/2 bunch of mint
- 3 tomatoes
- 1 onion fresh
- The juice of 2 lemons
- 6 tbsp of good olive oil
- Salt and pepper
Wash the parsley and mint, remove the stems, and snip the very finely.
Finely chop the onion.
Cut the tomatoes in small cubes.
In a bowl, put the bulgur wheat with the juice of the lemons, the olive oil and then the rest of the ingredients.
Leave to swell for 30 minutes in a cool place.
Use do it with Arabic bread or leaves of salads that serve as spoons.