Tabbouleh

Preparation info

  • Feeds

    four

    • Difficulty

      Easy

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

That great - and greatly abused - Middle Eastern herb salad, tabbouleh, is traditionally served with small, tender vine leaves, so that you can scoop it up and eat it in big, juicy mouthfuls. It should be so lemony that just the thought of it makes your mouth water. I don’t use garlic, preferring the freshness of green (spring) onions instead. Make it as close to the time of eating as possible.

Ingredients

Method