Classic Lebanese Tabbouleh 🥗

Today we're making Tabbouleh, a salad that is packed with herbs and lemon juice, giving it a unique tangy and herby flavour. This is a classic of Lebanese cuisine, and one of the most important mezze dishes
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0:00 Intro
0:33 Preparing the ingredients
2:21 How to prepare the parsley
3:25 Putting the salad together
4:21 Taste test & Review
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Ingredients (2 Portions):
400g (14 oz) Flat Leaf Parsley
3 large plum Tomatoes
100g (1/2 of a medium Onion) Onion or spring onion
50g (1.75 oz, 1/4 cup) Fine Bulgur
8-10 Sprigs of mint (1/4 cup minced)
160 ml - 9 Tbsp (1/2 cup + 1 Tbsp) Lemon Juice
60 ml (1/4 Cup) olive oil
1/2 Tsp pepper
3/4 Tsp salt

Directions:
1- Place the bulgur in a bowl, and add 4 Tbsp of the lemon juice. Let soak for half an hour
2- Dice the onion into a fine dice, then add the salt and pepper. Mix well and let sit for half an hour
3- Slice your tomatoes in half, and remove all seeds and the wet core. Dice into a small dice
4- Pluck all the parsley leaves off of their stems. Then mince the parsley until finely chopped
5- Remove the mint from the stalks, then cut into ribons
6- In a bowl combine the parsley, tomato, onion, soaked bulgur, and olive oil
7- Add the mint and remaining lemon gradually until you find a good balance
Let sit for at least half an hour before eating