Tabbouleh
Other varieties are in turkey called kisir and the Armenian variation called eetch unlike the original Lebanese and Syrian tabbouleh has more bulgur than parsley. Nowadays, tabbouleh has become a popular dish from Arabian origins.
Prep Time 10 minutes mins
Total Time 3 minutes mins
Course Breakfast, Dinner, Lunch
Cuisine middle eastern
- 1 bundle of flat leaf parsley
- 1 bunch of mint
- 4 green onions
- 2 big tomatoes
- 2 lemons juice
- 3 tablespoons fine bulgur
- ¼ cup olive oil
- ½ teaspoon sweet pepper
- Salt to taste
Wash the bulgur then drain and squeeze the water out very well. Put the bulgur in a bowl with the lemon juice.
Wash the vegetables well and fry them well.
Chop all the vegetables to very fine shop and add to the bowl with the bulgur and lemon juice.
Sprinkle salt to taste, add the sweet pepper and olive oil as well.
You can serve inside cabbage leaves and decorate with chopped tomato.
Calories: 125kcalFat: 6gProtein: 11gCarbohydrates: 12g