Tabbouleh is the holy grail of Lebanese cuisine. There isn’t a single person I know that doesn’t eat Tabbouleh at least once per week, whether as a cold mezze at lunch or as a light salad in the evening.
Tabbouleh is an extremely healthy salad that is prepared with fresh parsley, mint, tomatoes, onions, bulgur, lemon juice, olive oil, salt, pepper and cinnamon, and is generally enjoyed with lettuce or cabbage.
Of course, I don’t eat it the same way :). First, we have always eaten Tabbouleh at home without bulgur. My mother once forgot to add bulgur and then it tasted so good that day, that she decided to remove that ingredient altogether. Second, everyone eats Tabbouleh with a fork, which leaves all the juice in the plate and to me, this is the most delicious and interesting part of the entire dish. The juice is what links all the ingredients together because it has all the flavors mixed with the spices, olive oil and lemon juice. That’s why I eat Tabbouleh with Lebanese bread.
Bread replaces perfectly well bulgur, as it is softer, fuller and tastier. It absorbs some of the juice in every bite, so the taste is actually richer in flavors, aromas and texture.
Next time you’re having Tabbouleh, try to have a mouthful with a fork and another with bread and compare the two tastes. See which one leaves more flavors in your mouth after you’re done eating, and let me know your feedback!