Name: Classic Lebanese tabbouleh
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 200 g fresh flat-leaf parsley (roughly 3 large bunches), stems removed; 30 g fresh mint leaves; 3 tbsp fine bulgur (#1 grade); 3 medium ripe tomatoes, seeded and finely diced; 4 spring onions, finely sliced (white and pale green parts); 6 tbsp extra-virgin olive oil; 4 tbsp fresh lemon juice; 1 tsp flaky sea salt; ½ tsp ground allspice (optional but traditional)

I

Ingredients for 4

Scale

200 gfresh flat-leaf parsley (roughly 3 large bunches), stems removed
30 gfresh mint leaves
3 tbspfine bulgur (#1 grade)
3 mediumripe tomatoes, seeded and finely diced
4 springonions, finely sliced (white and pale green parts)
6 tbspextra-virgin olive oil
4 tbspfresh lemon juice
1 tspflaky sea salt
½ tsp ground allspice (optional but traditional)

II

Method

I
Rinse the bulgur in cold water, drain. Cover with 4 tbsp of the lemon juice — it will hydrate as you prep everything else (~20 minutes, no cooking).
II
Wash the parsley very well, pat completely dry. Water on the leaves dilutes the dressing.
III
Pile the parsley leaves in a tight bunch and chop finely with a sharp knife — do not use a food processor, it bruises the leaves and turns them dark.
IV
Chop the mint the same way.
V
Combine the parsley, mint, diced tomato, and spring onion in a large bowl.
VI
Add the hydrated bulgur (any remaining juice too), olive oil, salt, and allspice. Toss gently with your hands.
VII
Taste, adjust with more lemon or salt.
VIII
Serve immediately with lettuce leaves or warm flatbread for scooping.

III

Notes & variations

Curly parsley works but flat-leaf is far superior — brighter, easier to chop. Never make tabbouleh more than 1 hour ahead; the salt draws water from the tomato and it turns soupy.

Culinary use only

This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.

IV

Featured from the herbarium

1 plant

Parsley

Petroselinum crispum

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