John Myers
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Tabbouleh with Leaf Parsley, with Pomegranate Salad and Moroccan Mint Dip
The perfect tabbouleh with leaf parsley, with pomegranate salad and moroccan mint dip recipe with a picture and simple step-by-step instructions.
- 250 g Bulgur
- 1 Pc. Lemon
- Boiling water
- 1 bunch Leaf parsley
- 300 g Panicle tomatoes
- 3 Pc. Pomegranates
- 500 g Greek yogurt 10% fat
- 1 bunch Mint
- Salt and pepper
- Olive oil
- Raw cane sugar
- Lemon juice
- Moroccan mint
Tabulè
- Pour boiling water over the bulgur in a bowl so that the bulgur is well covered. Then add the juice of a whole lemon, salt, mix well and let stand, stirring occasionally. If the bulgur is still too firm after it has completely absorbed the water, add boiling water and let it continue to swell. Finely chop the parsley, this is best done with a large, very sharp knife so that the parsley does not “cry”, i.e. does not lose any juice. Halve the tomatoes. If the tomatoes are a little bigger, quarter them! Mix the swollen bulgur with the tomatoes and parsley, add the olive oil and season with salt and freshly ground pepper.
Pomegranate salad
- “Free” the seeds from the pomegranates. Mix with a pinch of salt and cane sugar as well as a tablespoon of olive oil, taking care not to destroy the kernels.
Moroccan mint dip
- In a mortar, crush the dried Moroccan mint with a pinch of salt. Finely chop the leaves of the fresh mint. Mix the yogurt with the two mint ingredients, season with salt, pepper and, if necessary, lemon juice.
Serving
- Press the tabbouleh into a dariol dish and turn it out onto a plate. Garnish with the mint dip and pomegranate seeds.
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