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Tabbouleh! The mother of all Lebanese salads. Looking for a healthy Mediterranean and flavorful salad? Go no further. The most time-consuming part of making tabbouleh, is washing, drying, and finely chopping the parsley (of course hand chopping).

Ingredients:

4 cups parsley, finely chopped
5 medium-sized tomatoes, finely diced
7 fresh mint leaves, finely chopped
1 medium-sized white onion, finely chopped
½ cup extra virgin olive oil
¼ cup of freshly squeezed lemon juice
Salt to taste
2 tablespoons fine bulgur(cracked wheat)
A dash of allspice

Directions:

Mix the parsley, tomatoes, mint and, onions.
Add the lemon juice, bulgur, olive oil, salt, and spice. Mix well.
Pour onto a serving dish and decorate with cabbage leaves.

Note: Parsley should be dry before cutting. Make sure to use a sharp knife to chop parsley. A sharp knife slices cleanly through the leaves, preserving flavor and avoiding a mushy tabbouleh. A last important factor is to remember that tabbouleh is a way of eating parsley, not bulgur, so bulgur should be very little.

You can find more recipes from Hadia on Facebook at

Hadia’s Lebanese Cuisine

Her book can be purchased at http://www.antoineonline.com

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