My mother (who is Danish) never made it, but fortunately my mother-in-law did! and wow she does it well. I got the recipe, but many many attempts to reach her level of tastiness has failed! Apparently the secret ingredient is LOVE… go figure how much of it i have to include in my recipes!!
A set of fortunate circumstances, made it possible to serve the delicious Tabouleh in our home ; having a house keeper who likes to cook and who learned all the secret tricks of Lebanese cooking at my in-laws! However, my husbands says that his mom’s is still better…:)).
I will share it with you, firstly because everyone can learn this, second because my house keeper is returning to her home in Nepal, after 6 years of living with us! She will be taking the secret trick and ingredient with her unless I pin them down with my Samsung camera!
Here is a step to step guide to make a very flavourish Tabouleh!
2 bunches of fresh Parsley – cut very thinly with a sharp knife
1 or half bunch fresh mint – cut very thinly
1 big onion – diced
7-8 medium size tomatoes – cut into small dices
2 lemons – freshly pressed
1 cup olive oil (expresso size cup)
1 tablespoon all spice (pepper mix)
1 tablespoon salt (add more later if needed)
1,5 cup coarse bulghur (expresso size cup)
a sprinkle of LOVE…
How to make
The secret trick here is to use your hands when mixing the onions, salt and pepper. Mash them with your hand, it will squeeze the juices out of the onion and mix them well with the spices.
Then add the lemon juice and the oil. Let the it rest for few minutes while you cut the parsley and mint.
Add the tomatoes to the bowl, but don’t mix.
Add the parsley and mint.
Sprinkle the burghul over.
The tabouleh looks better (brighter colours) and taste better if all the ingredients are mixed ten minutes before serving.
Enjoy with big salad leaves and freshly baked bread!