I hadn’t planned on blogging this recipe, it was just something I threw together on Monday evening to accompany some homemade falafels, but after a few requests I figured it was worth sharing. As you can probably tell, the two quick snaps I managed to get were for Insty purposes only and a little rushed – I had to quickly snap before rushing out the door to our friends house for our weekly ‘family dinner’, but hey – you get the gist.
I adore Lebanese food for its freshness, simplicity, use of spices and its ability to have me craving vegetarian dishes like no other cuisine. Consequently, the old ‘meat free Monday’ is really just Lebanese night in our household and I am totally okay with that.
Tabbouleh goes great alongside so many meat dishes as well, so don’t be afraid to serve it with a steak or some chicken/lamb skewers. Or if you’re like me, a falafel covered in tabbouleh and a dollop of natural yoghurt is pretty much heaven on earth.
Serves 4 as a side
1 bunch fresh, Italian parsley
1 handful mint leaves
40ml fresh lemon juice
1 Tbs burghul
3 – 4 vine ripened tomatoes (large), diced
4 spring onions, finely chopped
2 tsp sumac
1 tsp dried mint leaves
75ml olive oil
salt and pepper
- Roll parsley and mint up into a wad/ball and finely slice, to form long strands and place into a bowl. Sprinkle over burghul and then the tomatoes. Leave in the fridge while you prepare the other ingredients – the burghul will start to soak up the tomato juices and soften.
- Into another bowl mix lemon juice, olive oil, salt and pepper (to taste), spring onions, sumac, dried mint and mix to combine. Refrigerate.
- When ready to serve, combine the tabbouleh base with the dressing ingredients. Test seasoning and adjust accordingly – depending on how much parsley you use, you may need less/more lemon and olive oil.