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Classic Palestinian Cuisine

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

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Of Lebanese origin, tabbouleh has been part and parcel of Palestinian cuisine for generations. One feature that marks it from its origin is the addition of finely chopped cucumbers to the ingredients. I have always done it Lebanese style and any occasion, birthday or other, provided an excuse for a tabbouleh afternoon party. It certainly was a star during the lettuce season for which the village of Artas south of Bethlehem is very famous. Spoon out some tabbouleh on to a lettuce leaf and enjoy it with a glass of araq on the side.

One of the main ingredients in this salad is the parsley, which can be bought in huge bunches from the markets all over Palestine. One bunch maybe enough to supply the quantity necessary to prepare a salad for six persons.