Ingredients
4 bunches of parsley
1 tomato
1/2 cucumber
300 g bulgur
2 lemons
1 onion
30 ml olive oil
salt
Photo added on
Photo author
ma_rri_na
Method
The bulgur, pour boiling water and leave to he asked. Stays so for an hour - hour and a half to soften, then drain. Wash the parsley, remove the stems and chop onion in a bowl. Tomatoes (without seeds) and cucumber cut into small cubes. Add the chopped onion and fresh lemon juice. Add the bulgur. Add olive oil and salt to taste, then all product mix. Lettuce was allowed to stand for 1-2 hours.
Containers:
Difficulty
Easy
Tested
1 user
Comments
recipe is great, I might do a few years and always remain delighted guests. Great salad.
senta found this gorgeous salad. I am glad that here there groats. Will surely do. I liked remain favorites.
is added and dry mint and a Lebanese spice here but it will not if you do not close Lebanese to bring you you can not get to it ... it is a combination of many spices and Arab cuisine using it for almost everything. :)
I do make a mint instead of parsley and became great, also put garlic instead of onions :)
spice says dzatar and melange of several Podravka
The recipe is very accurate in the original, the main ingredient is parsley and mint netarpi changes, this spice ,, dzatar or dzar no place in tabbouleh, but anyone can put what he wants to change it but there will be nothing common with the original.
I want to ask the prepared salad, how long can be stored in the refrigerator, because 300 g bulgur is quite an amount as swell.
I put a big lemon instead of two small and became very sour :( Sorry I trusted retsepteta, not tried previously to taste. The amount of salad is a lot too (large bowl filled to the brim)