I had my first taste of tabbouleh just a few weeks ago and was hooked. Okay, perhaps not my first taste but before this experience, the others simply didn't count because this time, the tabbouleh was prepared by a Lebanese princess. It was the real deal; a recipe carefully translated over the phone all the way from Beirut from grandmother to granddaughter. So very special. A good tabbouleh is made up of plenty of fresh flat-leaf parsley and mint, carefully shredded by hand to prevent bruising. It is said, that if you are a Lebanese woman and want to find a good husband, the key is to learn how to chop your parsley properly. And that pretty much sums up how important the parsley in authentic tabbouleh is! Serious stuff. Along with heaps of parsley and mint, it has olive oil, seasoning and some tomato and bulgar wheat. The parsley is the main ingredient here, not the wheat. The flat breads are a delicious accompaniment to the salad as they add a great crunch, along with the velvety smoothness of the humus, it's a match made in heaven and a fantastic meal to serve for friends as everything can be placed in the centre of the table for people to help themselves.
Ingredients:- For the Flatbreads
- 300g self-raising flour
- 2 tbsp. olive oil
- 2 cups grated haloumi
- or crumbled feta
- 1 cup boiling water1 cup chopped spring onion (optional)
- For the Tabbouleh
- 2 bunches flat-leaf parsley (350g)
- 1 small bunch mint (50g)
- 2 cups Bulgar wheat
- 1 tomato, chopped
- 2 spring onions, chopped
- 100ml olive oil
- juice of 2 lemons
- Mediterranean Delicacies Low-fat Humus to Serve
- or Mediterranean Delicacies Humus