Tabbouleh a Healthy Lebanese dish for every palate

Tabbouleh, Is the most famous salad in the Arabic world, especially in the Levant, has spread to all the Mediterranean countries to become the most delicious salad of all and the most abundant salad on the Mediterranean table.

Its fans are not limited to the Mediterranean countries only, as it is also found in Latin America countries like Brazil and the Dominican Republic and is known as (Tipili), and of course it appeared there as a result of the presence of immigrants from the Levant there.

How to make Lebanese Tabbouleh:

We start with how to make tabbouleh from its original homeland, which is also how to make tabbouleh with pomegranate molasses.

The Ingredients:

– A quarter bunch of parsley, finely chopped.

– A quarter bunch of mint, finely chopped.

– Four large tomatoes, chopped.

– A medium-sized onion, finely chopped.

– Three tablespoons of fine Burgurl, washed carefully.

– Juice of 2 lemons.

– Two tablespoons of pomegranate molasses.

– A quarter cup of olive oil.

– A quarter teaspoon of fine cinnamon.

– Spices as desired.

– Salt, to taste.

How to prepare a delicious Tabbouleh plate:

– Start by soaking the Burgurl in lemon juice, then remove the a Burgurl and set the lemon juice aside.

– Rub the chopped onions with spices and fine cinnamon.

– In a deep bowl, add parsley, mint, tomatoes, onions, and Burgurl and mix all the salad ingredients randomly.

– Add the pomegranate molasses and salt, then mix the tabbouleh salad and salt according to taste, with the possibility of adding lemon juice as desired. Add olive oil to the Tabbouleh salad and serve it either with meals, or you can eat it as a snack if you are looking for foods that help lose weight.

How to make the second type of Tabbouleh, The Ingredients:

– Three large bunches of parsley.

– Five tomatoes.

– Four sticks of green onions.

– A quarter cup of green mint.

– Olive oil as desired.

– Half a cup of Burgurl.

– Salt and pepper as needed.

– Lemon juice.

How to prepare it:

– Wash the Burgurl well and filter it.

– Add lemon juice to the Burgurl and leave it until the Burgurl is soaked with the juice.

– Finely chop the parsley.

– Finely chop the mint and wash it.

– Place the parsley and mint in a large strainer and leave it to drain for an hour.

– Finely chop the tomatoes.

– Finely chop the onion.

– In a deep bowl, put the parsley, mint, tomatoes and onions together, add the lemon and Burgurl to them and stir them well.

– Use salt and pepper for seasoning and stir. We should note that you should not season the tabbouleh until immediately before serving, as seasoning makes it lose its water and freshness and it wilts. – Add olive oil and stir the tabbouleh. Garnish with lettuce leaves before serving. Enjoy the beautiful taste of Tabbouleh and diversify the salads in your meal.