Tabbouleh

[CommanderJameson]

No, I'm not speaking in tongues. I've been bitten by the periodic jackdaw syndrome I get when out shopping.

"Ohh, pre-marinated quail's eyeballs? In a handy jar? I'll have some of those. I'm sure they'll be useful one day."

And the current thing is a packet of bulgar wheat, which is, apparently, the prime ingredient in the national dish of Lebanon, a tasty-sounding salad called tabbouleh.

Thing is - and the reason for this post - there's about a gazillion variations on this, and the variations are large. Pesto, no pesto, this addition, these herbs, those herbs etc.

Anyone made it? Anyone from Lebanon here, who can tell us what a proper tabbouleh is?

[drivin_me_nuts]

...plain and simple with a little added very good quality olive oil, some chopped flat leaf parsley and corriander and some black pepper.

The rest...is just marketing

[tobeee]

Parsley (bloody loads of it!) lemon juice (loads!) and finely chopped tomato and cucumber (both without seeds). That's the classic recipe. Yum!

[escargot]

As a slight french variation you could add finely chopped shallots, mushrooms, garlic & a quick french dressing. Nice.