First rain inBeirut today since the beginning of summer, pouring with a vengeance; the streets turned into small rivers; traffic came to a complete stop; and with the sound of rain, the cacophony of cars honking. A five-minute jaunt into Achrafiyeh, the eastern side of town, took me an hour and a half.
Then, as suddenly as it started, the rain stopped, the sky cleared and the honking became muted. Traffic went back to normal; a giant rainbow appeared on a 180 degree stretch across the sky, embracing the city.
Please, there are no substitutions here and no playing around with proportions! 🙂
- 3 bunches of flat Italian parsley
- 1/2 bunch of mint
- 1 white onion or 1 bunch of green onions
- 3 heirloom tomatoes
- 1/4 cup of bulgur #1
- 2 large lemons, juiced
- 1/2 cup of olive oil
- salt, black pepper, a dash of allspice (optional)
- romaine lettuce young leaves to scoop out the salad (or cabbage leaves)
- Wash and dry mint and parsley; pick the leaves and discard the stems (or recycle).
- Dice the tomatoes and onions very fine. Chop the parsley and mint very fine, and by hand if possible.
- Soak the bulgur in water or a mixture of water and residual tomato juice (from dicing the tomatoes) for 5 minutes. Drain and squeeze well.
- Juice the lemons and add the olive oil and spices.
- Toss the parsley, mint, tomatoes, onion and bulgur in a bowl with the olive oil and lemon dressing. Serve as soon as possible.
NOTE: If you are making the tabbouleh in advance, it is preferable to add the dressing at the last moment to avoid wilting the herbs too much.
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