Tabbouleh with Red Onion
Main Dishes • Arab
Description
A classic Middle Eastern appetizer made from bulgur wheat and parsley. If you want the grains to be fluffy and light, tabbouleh should be served immediately after preparation. However, we prefer to cover the dish and place it in the refrigerator for about two hours so that all the aromas and flavors blend together into a harmonious whole.
Ingredients
- Bulgur 5 oz
- Parsley 5 bunches
- Fresh Mint 0 oz
- Potato 1 piece
- Spanish onions 1 piece
- Garlic 1 clove
- Salt ½ teaspoon
- Meyer Lemon Juice 0 fl oz
- Ground Black Pepper ¼ teaspoon
Step-by-Step Guide
Step 1
Thoroughly rinse the bulgur in several waters. Drain it well. Place it in a bowl and soak in cold water (which should cover the grains by 2.5 cm) for one hour.
Step 2
Finely chop the parsley, mint, and tomato flesh. Place them in a large bowl and mix with the soaked bulgur.
Step 3
Whisk together the garlic, lemon juice, olive oil, salt, and pepper. Dress the grains. Mix thoroughly.
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