Tabbouleh

I've been thinking about my blog a lot recently. I had a sudden sense of urgency in the last few days after realising that I'd been neglecting the classics of Lebanese cuisine. Whilst my aim is to be a bit more creative there is a use to having solid tried-and-tested recipes populating this blog. Tabbouleh is one of those things that is so simple that it allows for wide and varied interpretation. It might not be any stretch of the imagination to presume every family in Lebanon has their own tweaked version and I bet every person thinks their mum's version is the best! I'm going to avoid modesty and go all and out and suggest my mum's version is up there.



















Ingredients
3-4 small bunches of parsley
2 beef tomatoes
8 fresh mint leaves
2 spring onions
2 tablespoons fine bulgur wheat
2 medium lemons
2-3 tablespoons good quality olive oil
salt and pepper



















Method
Finely chop parsley and spring onions. Dice the beef tomatos and add to the parsley and onions. Rip the mint into small pieces, add the bulgur wheat, the juice of the two lemons, the seasoning and the olive oil. Mix and let sit for at least an hour. Serve as part of a mezze or with lamb cutlets.