This is another love letter to Linda and her cooking. As I mentioned in this rolled vine leaves post, we spent the most delicious day with Linda, my best friend’s mother, learning how to cook our favourite Lebanese food. The tabouli was my request, because ever since eating Linda’s tabouli for the first time, I have had trouble eating any other. It’s all zesty crunch – pure heaven.
The ingredients are fresh and simple and somehow Linda’s magical process takes them to a higher level.
I love looking at Linda’s beautiful hands and thinking about her as a little girl learning to make these recipes from her mother in the hills of Lebanon in a time before her village knew of locked doors and electricity.
How to make traditional Lebanese tabouli
Layer the tomatoes on top of the onions and shallot mixture. Cover the tomatoes with ½ cup crushed wheat/burghul (don’t tell Linda, but I’ve also done this with cooked quinoa or millet if I don’t have any burghul in the cupboard or I’m giving this to someone who can’t eat wheat).
- 1 brown onion, finely diced
- 1 tablespoon salt,
- 1 teaspoon white pepper,
- 1 teaspoon black pepper,
- 1/2 teaspoon chilli flakes.
- 1/2 bunch spring onions/green shallots, trimmed and finely sliced
- 1 ½ kilo tomatoes diced, finely
- ½ cup crushed wheat/burghul (don't tell Linda 😉 but I've also done this with cooked quinoa or millet if I don't have any burghul in the cupboard).
- 6 bunches parsley, washed
- 1/2 bunch mint, washed
- Place diced onion in a bowl and cover with salt and peppers. Mix the shallots into the seasoned onion mix.
- Layer tomatoes on top of the onions and shallot mixture and cover with
- Take parsley and mint and remove the stalks and shred the leaves and mix in with the other ingredients and rest. When ready to serve, toss through the juice of 3 lemons and some good glugs of olive oil.