Tabbouleh - Lebanese Parsley Salad with Bulgur and Lemon
Not a bulgur salad with parsley but a parsley salad with a little bulgur - 300 g of herb to 60 g of grain. Everything cut by hand, nothing chopped, and the lemon goes in last.
- 35 minutes
- 6 servings
- Side dish
- vegan
- nut-free
- lactose-free
- antioxidant
- vitamin-c-reich
- vitamin-k-reich
Ingredients
- 300 g Parsley (flat-leaf, cut fine with a knife - not chopped)
- 60 g Bulgur (fine bulgur, weighed dry)
- 250 g Tomatoes (firm, finely diced, seeds removed)
- 80 g Spring onions
- 20 g Mint (fresh)
- 60 g Lemon juice (freshly squeezed)
- 60 g Olive oil
- 5 g Salt (only just before serving)
Instructions
- Mix the bulgur in a bowl with the lemon juice and two tablespoons of water and leave to swell for 20 minutes. It takes up the acidity directly.
- Wash the parsley and dry it very thoroughly - wet parsley makes the salad watery.
- Cut the leaves and fine stalks into thin strips with a sharp knife. Do not rock-chop, or juice escapes and the herb darkens.
- Seed and finely dice the tomatoes, slice the spring onions into fine rings, cut the mint fine.
- Combine everything with the swollen bulgur and the olive oil.
- Salt only just before serving. Traditionally scooped up with lettuce leaves rather than eaten with a fork.
Warum Petersilie geschnitten und nicht gehackt wird
Rock-chopping crushes the cell walls, chlorophyll and cell sap escape and oxidise - the herb darkens within an hour and turns bitter. A clean cut separates the cells instead of opening them.
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