Name: Tabbouleh
Yield: Makes 4 to 6 Side-Dish Servings
Cuisine: Lebanon
Ingredients: 2 bunches mint, stems removed; 1 large bunch flat-leaf parsley, stems removed; Pepper; Salt; 1 small bunch chives (about 30 blades); ½ teaspoon cayenne pepper; ¼ teaspoon ground allspice; ¼ cup fresh lemon juice; ⅛ teaspoon ground cloves; ⅛ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; 6 tablespoons extra virgin olive oil; 1 regular (not English) cucumber, peeled and halved lengthwise; 4 tomatoes; ½ teaspoon salt; 1½ teaspoons coarse salt

Preparation info

Makes
4 to 6
Side-Dish Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Most of us who have encountered this salad in restaurants haven’t eaten it at its best because in restaurants it isn’t usually realistic to chop the herbs at the last minute. Much of what gives this salad its flavor and punch is parsley, but the parsley has to be chopped just before it’s incorporated into the salad or it will end up having a stale, grassy flavor.