THE traditional tabbouleh recipe of my mother in law, born in Homs in Syria. A recipe that has been passed down for generations. I was not a big fan of tabbouleh before tasted this recipe so refreshing. The use of bulgur I think is much more appropriate than the couscous. Its more delicate flavor is more discreet and leaves room for other ingredients.
- 2 packages of fresh parsley
- 3 tomatoes
- 1 onion
- 2 shallots
- 1 cup fine bulgur (No. 1)
- 1/2 cup lemon juice
- ¾ cup extra virgin olive oil
- 1 tsp dried mint or 1 cup mint leaves (no stems), washed and dried
- 1 pinch cayenne
- Salt and pepper
- Soak the bulgur in hot water for 20-30 minutes, as indicated on the packaging.
- Wash, dry and prepare the parsley by removing all branches, keeping only the bouquets.
- Chop the parsley and soak it with olive oil. Stir well.
- Cut the tomatoes and onion into very small pieces.
- Chop the shallots.
- Add vegetables and parsley and mix.
- Add the bulgur, lemon juice, mint, cayenne, salt and stir well.
- Let stand 2 hours before serving, if possible.