in Middle East

Summer tabbouleh

updated

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Ingredients for 4 servings:

  • 3 sprig(s) cherry tomatoes
  • 1 onion(s)
  • 1 bell pepper(s), red
  • 1 cucumber(s)
  • 150 g bulgur
  • Parsley
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar, lighter
  • e.g. peppermint
  • n. B. Peanuts, groundnuts

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Lebanon

Soak the bulgur wheat in water with a little lemon juice (preferably overnight). Or bring to a boil with double the amount of water, then turn off the heat and let it rise. Finely chop the onion, chili peppers, peppermint, cucumber, cherry tomatoes, parsley, and peanuts and mix them into the bulgur wheat. Season the tabbouleh with balsamic vinegar, pepper, salt, and a little olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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