{"id":9871,"title":"Authentic Lebanese Tabbouleh Recipe","image":"https://mamaslebanesekitchen.com/wp-content/uploads/2011/06/Tabbouleh.jpg","summary":"","prep_time":"30 min","cook_time":"","total_time":"30 min","custom_time":"","custom_time_label":"Additional","servings":"4","servings_unit":"servings","course":"Salad, Side","cuisine":"Lebanese, Middle Eastern","keywords":"Bulgur Salad, Tabbouleh, Tabbouli, Tabouli","ingredients":[{"group":"","items":[{"amount":"4","unit":"bunches","name":"Italian Parsley","note":"chopped finely, let dry"},{"amount":"1","unit":"bunch","name":"fresh green mint","note":"chopped finely, let dry"},{"amount":"1","unit":"","name":"Persian cucumber","note":"chopped finely"},{"amount":"4","unit":"","name":"tomatoes","note":"medium. chopped finely, drained"},{"amount":"1","unit":"","name":"white onion","note":"chopped finely, drained from juice"},{"amount":"1/4","unit":"cup","name":"Bulgur","note":"or Bulgur, fine cracked wheat #1"},{"amount":"1/3","unit":"cup","name":"olive oil","note":""},{"amount":"1/2","unit":"cup","name":"lemon juice","note":"freshly squeezed"},{"amount":"1/2","unit":"teaspoon","name":"salt","note":""},{"amount":"1/3","unit":"teaspoon","name":"7 Spices","note":"Lebanese or Arabic 7-Spices"}]}],"instructions":[{"text":"<p>Rinse all vegetables and let dry on a paper towel, especially the parsley and mint.</p>","image":"","section":"Preparation"},{"text":"<p>Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture.</p>","image":"","section":"Preparation"},{"text":"<p>Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry.</p>","image":"","section":"Preparation"},{"text":"<p>Finely chop tomatoes into small cubes 1/3in then place in strainer to get rid of the excess juice.</p>","image":"","section":"Preparation"},{"text":"<p>Finely chop onions, drain then mix with the 7-spices, set aside.</p>","image":"","section":"Preparation"},{"text":"<p>Finely chop the cucumber</p>","image":"","section":"Preparation"},{"text":"<p>Soak the bulgur in half of the lemon juice with a bit of salt.</p>","image":"","section":"Preparation"},{"text":"<p>Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed.</p>","image":"","section":"Serving"},{"text":"<p>Serve as a side salad along with some lettuce leaves.</p>","image":"","section":"Serving"}],"notes":"<ul>\n<li>Very Important: Once vegetables are chopped, ensure they are drained of their excess juices otherwise we'll end up with a soggy Tabbouleh.</li>\n<li>Mix the Tabbouleh only right before serving. If you mix it too much in advance it turns soggy quickly.</li>\n<li>Notice that we've used only 1/4 cup of Bulgur for 4 servings. This is the right balance in traditional Tabbouleh. In the US for some reason, restaurants overload what they call as Tabbouleh with a ton of Bulgur that it becomes something completely different.</li>\n<li>If you don't have the <a href=\"https://amzn.to/33WA2IH\" target=\"_blank\" rel=\"noopener\">Lebanese 7-Spices</a> handy, you can make your own by mixing equal proportions of ground Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, and Powdered Ginger.</li>\n</ul>","nutrition":[],"video_url":"","rating_value":"4.85","rating_count":"13","url":"https://mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-recipe/","attribution":"Recipe by Mama's Lebanese Kitchen"}