top of page

TABBOULEH

​​​​​​​Following on from mezze dips, salads are normally served next and there’s not another dish which captures the essence of the Mediterranean than the fresh and zesty flavour of tabbouleh.

​

(Serves 4-6 )

there_is_a_bowl_of_food_with_a_spoon_and_a_spoon_in_it_-_en.jpg

Ingredients:​

  • One cup of fine bulgur or cracked wheat

  • Five firm rip​e tomatoes

  • A large handful of flat-leaf parsley, with tough stalks, removed

  • A large handful of mint sprigs leaves only

  • Three spring onions thinly sliced

  • Quarter a teaspoon of ground cinnamon

  • Half a teaspoon of ground allspice

  • Juice of one lemon

  • 150ml extra virgin olive oil

  • Four gem lettuces washed and quartered

  • Salt and pepper to season

​Method: 

1.

Cook your bulgur by pouring into a bowl and just covering in boiling water. Cover the bowl for twenty minutes and then stir once uncovered, fluffing up with a fork as you go.

2.

Whilst the bulgu​r is cooking hold the herbs in a tight bunch and slice them into crisp thin strips. 

3.

Cut the tomatoes into pea-sized dice and drain any excess juice. 

4.

Mix through with herbs, spring onions bulgar, add cinnamon, allspice and season. ​

5.

Drizzle lemon juice and use gem lettuce to serve, letting people scoop up the tabbouleh.

bottom of page