Mountain Table Staple · Parsley & Bulgur Salad
Tabbouleh
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Real tabbouleh is a parsley salad with a little bulgur in it, not a bulgur salad with a little parsley — mountain cooks use only a spoonful or two of grain per bowl.
A mountain of finely chopped parsley is tossed with mint, tomato, onion, a small amount of soaked fine bulgur, and a sharp dressing of lemon juice and olive oil. Mountain households in villages like Aley have long served it as the anchor of a mezze table, scooped up with crisp romaine leaves instead of a fork.
Why it's made this way: Food historians trace tabbouleh's roots to the mountain villages of Lebanon, where parsley grew easily on terraced hillsides, making it the base of the salad rather than the bulgur grain most outside recipes lead with.
More from Lebanon
Part of World of Street Food — 3248 dishes from 118 countries.
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