Description
Discover how to make delicious Tabbouleh and Dolma with our easy-to-follow recipe. Learn the secrets to creating flavorful Middle Eastern dishes at home!
Ingredients
- 1 cup (240 ml) fine bulgur wheat, uncooked
- 3 bunches fresh parsley, tough stems removed (approximately 3-4 cup (840 ml) s when chopped)
- 1 bunch fresh mint leaves, tough stems removed (approximately 1/2 cup (120 ml) when chopped)
- 1/2 cup (120 ml) green onions, thinly sliced
- 2 tomatoes, cored, seeded, and diced
- 3 tablespoon (45 ml) extra virgin olive oil
- 3 tablespoon (45 ml) fresh lemon juice, plus more to taste
- Salt + pepper, to season
Instructions
- Immerse the bulgur in four cups of boiling water (or chicken broth for added flavor). Let it sit for around 15-30 minutes until it becomes tender. Use a fine strainer to drain it, gently pressing with a paper towel to eliminate any excess moisture. Leave it to cool.
- Remove the tough stems from the parsley and mint. With a sharp chef’s knife, finely slice the remaining leaves and small stems into tiny pieces. If you prefer, you can use a food processor to chop the herbs, but do it one bunch at a time to avoid over-processing them into a paste. Place the chopped parsley and mint into a large mixing bowl.
- Add the soaked, cooled bulgur, sliced green onions, and diced tomatoes to the bowl with the chopped herbs.
- For the dressing, use a small bowl to blend the olive oil, lemon juice, salt, and pepper by whisking them together.
- Drizzle the dressing over the salad and thoroughly mix everything together. Adjust the seasoning with more salt, pepper, or lemon juice to suit your taste.
