As you might noticed the previous recipes dedicated to the Arabic cuisine and the month of Ramadan are mostly heavy and very rich. This is why I decided to post a recipe for tabouleh. This mezze (starter in Arabic) is super fresh and full of vitamins.
And here I also decided to have my twist to the recipe which will make your life easier. Instead of the traditional bulgur wheat which needs to soak in water for at least a day I substituted it with walnuts. They give texture and extra flavor.
Serve tabouleh right after you make it so the veggies will be crunchy and fresh. Don`t be stingy on the olive oil and lemon juice as you will like to dip your bread into the zesty sauce.
– 2 bunches of fresh parsley finely chopped
– 3 small tomatoes finely chopped
– 3 small cucumbers or 1 normal cucumber finely chopped
– juice of 2 lemons
– 1/2 cup walnuts finely chopped
– 1 tbsp pomegranate molasses
– 1 tsp fig molasses
– olive oil
Mix all the veggies and season well to your taste. NOTE: The key to good tabouleh is to have all the ingredients really finely chopped. Serve with flat Arabic bread.