Recipe & Video Lebanese Tabbouleh Recipe (with pomegranate molasses twist)

Hungry Man

Well-Known Member
Joined
7 Jul 2020
Local time
6:34 AM
Messages
430
Location
Amsterdam
Website
www.youtube.com
Lebanese Tabbouleh

View: https://youtu.be/d5GN_4yJW8c


Ingredients:
  • ¼ cup fine bulgur
  • 2 bunch of flat parsley
  • 2 stalks of green onions
  • 10 - 15 fresh mint leaves
  • 1/2 white onion
  • 2 tomatoes (medium size)
  • 1 tbsp dried mint
  • ½ cup lemon (juice)
  • 2 tbsp pomegranate molasses
  • ¼ cup extra virgin olive oil
  • 1 tsp salt
  • ½ tsp sumac
  • ½ tsp black pepper
66946



Instructions:
  1. Squeeze the lemons and get the juice (about 1/4 cup)
  2. Soak bulgur in ¼ cup of lemon juice and set aside
  3. Wash the parsley and the mint with cold water, remove the leaves of the mint
  4. Pat dry or get rid of the excess water with a salad spinner
  5. Very finely chop the parsley, mint without bruising and finely dice ½ white onion and green onions
  6. De-seed the tomatoes and finely dice into small cubes
  7. Add all the chopped ingredients into a mixing bowl together with the soaked bulgur
  8. Add 1 tsp salt, ½ tsp sumac, ½ tsp black pepper
  9. Add ¼ cup extra virgin olive oil, ¼ cup lemon juice and 2 tbsp pomegranate molasses (for extra tanginess)
  10. Give it a good stir to combine all the ingredients
  11. Cover and let it sit in the fridge for 1 hour for all the flavors to develop
  12. Serve with extra lemon slices and fresh lettuce leaves
 

Hungry Man

Well-Known Member
Joined
7 Jul 2020
Local time
6:34 AM
Messages
430
Location
Amsterdam
Website
www.youtube.com
Really cool. I like how you used the bulgur here...I've only tried boiling them, but soaking them in lemon juice is smart. Also, I've never used pomegranate molasses in a tabbouleh before, but that will also change.
Pomegranate molasses will add a depth of flavor and a really nice tanginess. We use it a lot for similar recipes in Turkey.
 
Top Bottom