Tabbouleh salad, Sharatabule, Lebanon

This is a traditional Lebanese salad called Tabbouleh, which is made mainly from parsley and with the addition of bulgur wheat, which means milled wheat is a type of bulgur that is made by removing the husks of the grain and then crushing it into smaller pieces. It is commonly used in Middle Eastern dishes, ingredients commonly found in Middle Eastern countries, such as stews and salads (such as taboule), or boiled into pudding or porridge in milk. It can also be added to bread or mixed with minced meat and made into a food called kibbeh (also a traditional Middle Eastern food). The ingredients are actually very simple, the method is to chop the ingredients, mix evenly, it is a very healthy salad, you can serve some barbecue, that is, to relieve greasy, I think there will be a neutralization of the barbecue to bring the fire. If you don't like parsley, don't make this salad.

Ingredients

Parsley 1 handful

Tomatoes 1-2 pcs

Greenonions 1 handful

Mint 1 handful

brown/yellowbulgurwheat 80 grams

Extravirginoliveoil 60-80 grams

Lemon 2 pieces

Salt Appropriateamount

Pepper(optional) Appropriateamount

Cooking Instructions

The ingredients are ready, if the picture, I used a large handful of parsley, probably full of stalks, green onions are used whole strips even the green onion white, the bowl on the right is brown bulgur wheat milled very finely crushed bulgur.
Well, the parsley is super fresh and organic grown in the old man's yard, mint, green onion and lemon are all grown in my yard, all organic, and it feels so healthy.
First of all, about half a lemon or one lemon juice, and 2-3 tablespoons of olive oil pour into the grated bulgur, mix well, let it absorb the water and soften.
Pick the leaves, rinse and drain the parsley.
Chop the green onion into small chopped shallots and set aside
Mint leaves can be folded like I did, then rolled up and shredded, and then chopped again, which I think is quicker.
Tomatoes are also cut into small pieces for later use, leaving a little for garnish at the end.
The protagonist is here, this cutting parsley is a tiring job, take a handful and chop it finely
Cut this parsley to a relatively fine chop, as shown in the picture, continue to cut again.
I saw on the Internet that it was recommended to cut it manually with a knife, saying that the finished product looked better, I originally wanted to chop it with a food processor, but in order to make the finished product look good, then I would cut it manually, but I cut this 1/3, I gave up, it was too grinding.
Then I couldn't resist chopping it in a food processor
It's over all at once, thanks.
There is also a food processor cut parsley chopped better than my manual cutting, why do I listen to the Internet say that manual cutting is better, anyway, I am very satisfied with my food processor cutting skills, maybe other food processors cut out will not be good, or will cut out the juice, that is indeed a good choice of manual.
Then it's a matter of pouring all the ingredients together
Add salt and pepper and mix well
Try the taste, according to your own taste and texture, add lemon juice and olive oil appropriately, (olive oil and a little more salad will be more moisturizing, and the grumble of bulgur inside will absorb the salad juice)
Sour and fresh taste, enjoy light food

in summer!