Parsley, a peppery, earthy herb, is the star of tabbouleh. Bright, lemony and refreshing, tabbouleh is a simple salad that you'll find on mezze platters across the Middle East and as part of Makery's Chicken Shish Taouk and Tabbouleh Kit.
Yotam Ottolenghi, the iconic Israeli-English chef, and leading proponent of Middle Eastern cuisine globally, argues that there's a right way and a wrong way of preparing the fresh Levantine salad. In his book, Jerusalem, co-written with Sami Tamimi, they argue that "this is essentially a parsley salad, not a bulgur salad".
Second to the parsley in tabbouleh's herbal heirarchy is mint, giving the salad its cooling freshness. Together, they are tossed with bulgur (a cracked dried durum wheat grain), lemon juice, onions, tomatoes, and (in some versions) pomegranate seeds.
Here's the recipe you'll find as part of our Chicken Shish Taouk and Tabbouleh Kit.
1. Prepare the ingredients
Wash the tomato and peel the onion. Finely chop the tomato, onion, and mint leaves. Squeeze one and a half lemon's juice into a small bowl. Keep the remaining lemon for garnish.
2. Combine the salad ingredients
In a mixing bowl, combine the finely chopped tomato and onion. Add soaked bulgur, lemon juice, mint, parsley and salt to taste. Pour olive oil into the salad mix.
3. Mix the salad
Mix the salad well. Add the pomegranate and give it another mix. (Optional: You can set some of the pomegranate aside for garnish.) The tabbouleh salad is now ready.