Now that countries around the world are opening phase by phase, I hope to be able to talk again about restaurants and give you some ideas in the near future. Maybe I will add a section about social distancing and how restaurants are handling COVID-19.
Meanwhile, I thought Lebanese tabbouleh could be a nice addition to my Mediterranean recipes. Add it to the hummus and the baba ghanoush and you have a perfect mezze table.
Tabbouleh can also be used as a side dish; it goes quite well with lamb chops, pork, and grilled white fish. I usually add it to dishes without sauce, as tabbouleh is citrusy.
Preparation time: 30 min
Serving: 3 people as a side dish and 6 as part of a mezze.
Ingredients:
3 bunches of Italian parsley
1 bunch of mint
3 green onions
1 medium-sized tomato
1/3 cup / 60 g bulgur
1 to 1 ½ lemon
1/3 cup / 60 g olive oil
Salt
Romaine lettuce to decorate the dish
1- Pluck the leaves off the parsley and mint. Wash the leaves thoroughly under cold water and dry them on a kitchen towel – This is the part that takes the most time.
2- Pour the bulgur into a bowl and wash it quickly with cold water. Get rid of the water without draining. Leave enough water to let the grains swell and become tender.
3- Spread the parsley and the mint on a wood board when they are dry and chop them finely. It’s better not to use a food processor because it turns the parsley into a mash; use a big knife with a large blade instead.
4- Slice the green onions.
5- Chop the tomato finely.
6- Put all the ingredients in a bowl; add the salt, olive oil, and lemon juice. Start with one lemon. Mix everything together, taste, and adjust the salt and lemon. It has to be citrusy but if it’s too much, add a little bit of olive oil.
7- Clean the romaine leaves lettuce and spread them fan-shaped in a serving bowl. Pour the tabbouleh in the middle and serve.
Bon appetit! #staysafe
