Tabbouleh
As a child, I simply didn’t like salads. Give me something with meat, and I was immediately happy. And yet, there was one exception: Tabbouleh. It was the only salad I would willingly and genuinely enjoy. I chose this dish not only because I like it, but because it reflects something deeply traditional and authentically Lebanese. It is a staple at our table, present at family gatherings and long lunches alike. At the same time, it suits today’s culinary trends. Lighter, vegan, or vegetarian dishes have confidently moved to the centre of the table, even if that shift may not fully convince devoted meat admirers like the maestro di cucina Philipp Wagner.
5
servings40
minutes0
minutes40
minutesIngredients
2 bunches 2 of parsley
1/2 bunch 1/2 of green onions (about 3–4 green onions)
1 kg 1 tomatoes
2 2 cucumbers
15 15 fresh mint leaves
A pinch of black pepper
Fine salt, adjusted to taste
30 ml 30 lemon juice, adjusted to taste
2 tablespoons 2 (30 ml) extra virgin olive oil
A pinch of fine bulgur (optional)
Directions
- Finely chop the parsley and place it in a large bowl.
- Add the finely chopped green onions and mint. Then cut the tomatoes into small cubes, and the cucumbers into very small cubes as well.
- Add the salt and black pepper, then pour in the olive oil and lemon juice.
- Mix thoroughly with a large spoon, lifting and turning the salad so that every ingredient is evenly coated and well combined.
- Taste and adjust, if necessary, by adding a little more lemon or a pinch more salt to bring the flavours into balance.
Equipment
- Large bowl
- Sharp knife
- Chopping board
Notes
- Taste and adjust at the end – a little more lemon or a pinch more salt brings the flavours into balance.