The juice of this salad, known as zoum, is cherished by diners: it’s not uncommon to witness people sipping it from their plate. An authentic tabbouleh calls for prolific amounts of parsley, which forms the base of the salad. Bulgur wheat is sprinkled over the dish like salt and is not actually an essential ingredient at all. For a real tabbouleh, the most important thing is that the parsley should be cut into very fine threads as carefully as possible, and ideally the blade of the knife should only come into contact with it once. The more the blade is allowed to bruise the parsley, the more bitter it will taste, so a food processor is not a good option. Use the best oil you have.
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