Everyone has a different version of a Tabbouleh recipe. But since this is a salad that originated in Lebanon, I wanted to give you the Lebanese version that is served at most restaurants.
4 bunches of Italian parsley or flat leaf, chopped thin
½ bunch of fresh mint, chopped
4 to 5 tomatoes, diced
1 medium onion, diced
3 tablespoons cracked wheat (bulgur)
1 teaspoon salt
½ cup extra virgin olive oil
¼ teaspoon all spice
¼ cup fresh squeezed lemon juice
½ teaspoon Aleppo red pepper
Chop parsley and mint. Set aside. Chop the tomatoes and the bulgur to the tomatoes. Mix the onion, parsley and mint, and add to the tomato mixture. Add the lemon juice and the spices. Stir well and serve.
Photography by: Kendra Jekel Photography