Equipment
Ingredients
Base
- 40 g fine bulgur wheat
- 60 ml water, warm
Produce
- 150 g flat-leaf parsley, washed, completely dried, and finely chopped
- 250 g firm tomatoes, finely diced, juices reserved
- 20 g fresh mint, washed, completely dried, and finely chopped
- 40 g green onions, finely sliced
Dressing
- 60 ml extra virgin olive oil
- 45 ml fresh lemon juice
- 4 g kosher salt
- 1 g black pepper, freshly ground
- 1 g lebanese 7-spice
Nutrition (per serving)
Method
Place the fine bulgur wheat in a small bowl. Pour the warm water over the bulgur, stir briefly, and let it soak until the wheat is tender and has absorbed the liquid, about 15 minutes.
If any excess liquid remains in the bulgur after soaking, transfer it to a fine mesh strainer and press firmly to remove as much moisture as possible.
Using a razor-sharp chef's knife, very finely chop the completely dry parsley and mint. Slice through the herbs only once to prevent bruising. Transfer the chopped herbs to a large mixing bowl.
Add the finely diced tomatoes along with their reserved juices, and the sliced green onions to the large mixing bowl with the herbs.
Add the soaked, drained bulgur to the large mixing bowl containing the herbs and vegetables.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, kosher salt, black pepper, and the Lebanese 7-spice if using. Pour this dressing over the salad and gently fold everything together.
Allow the tabbouleh to rest at room temperature for 10 minutes before serving so the bulgur can absorb the dressing and the flavors can meld.
Chef's Notes
- The most common misconception about tabbouleh is treating it as a grain salad. True Lebanese tabbouleh is an herb salad; the bulgur should merely be an accent.
- Washing the herbs hours in advance and spinning them dry is crucial. Any residual water will prevent the olive oil from coating the leaves properly.
- For maximum flavor, you can soak the dry bulgur directly in the extracted tomato juices and lemon juice instead of warm water.
- Using grade #1 (fine) bulgur is non-negotiable for the authentic texture. Coarse bulgur will remain too crunchy and entirely alter the dish's delicate profile.
Storage
Refrigerator: 2 days — Best eaten fresh on the first day. Over time, the parsley will wilt and tomatoes will release excess juices, softening the salad.
