It looks Christmasy with its green background and red specks and whitish freckles. It’s my favorite kind of salad. I can have just a huge bowl for dinner and call it a night. Syrians in general love eating it as a side next to yalanji (vegan stuffed vine leaves) and pizza and manakeesh. My favorite is eating it with lettuce or cabbage.
Servings: 6 small bowls or 3 large ones
Ingredients:
- 3 bunches of parsley (Syrians use flat leaf parsley)
- 3 Roma tomatoes
- 3 green onions or one small onion
- 1/3 cup fine bulgur – people of Aleppo prefer the brown bulgur
- Extra virgin olive oil to taste
- Lemon juice to taste
- Salt to taste
Preparation:
- Soak fine bulgur into 1/3 cup of warm water for 1/2 hour and drain remaining water
- Finely chop parsley
- Dice tomatoes into small cubes
- Dice green onions or small onion into small cubes
- Mix all ingredients. I prefer to put extra salt, lemon juice and olive oil into my tabooleh. Others prefer smaller amounts. Experiment and test out the flavor and see what your preferences are.
- People of Aleppo usually eat tabooleh like this. People of Hama like to add cucumbers to it. I prefer the way of the Aleppians
Sahha wa hanna ( Arabic for Bon Appétit)
Don’t forget to subscribe to zuzukhanom 🙂