• 2 bunches of common parsley (two good-sized bunches about 150g each)
• a small bunch of mint (about 75g)
• 4 spring onions
• 1 large ripe tomato
• 1/2 glass fine bulgar wheat
• the juice of 2 lemons
• 1/3 glass olive oil
• salt and pepper
• Romaine lettuce or white cabbage leaves to eat the tabbouleh with

Clean the parsley and make it into bunches. Strip off the mint leaves. Wash the parsley, mint, tomato and onion, and leave them to dry well.
For a non-crunchy bulgar version, wash the bulgar wheat, leave to drain, pour into a bowl and just cover with water to soak.
Dice the tomato and add to the bulgar wheat.
Finely chop the parsley, then the mint, and mix with the bulgar and tomato. Finely chop the onions, rub with salt and pepper, then add to the rest of the ingredients.
Dress the tabbouleh with lemon juice, olive oil and salt as necessary. The tabbouleh should be juicy, without swimming in liquid. It is a fresh, slightly acidic salad, without extremes of flavour. Serve with fresh Romaine lettuce leaves or tender, crisp white cabbage leaves.
This salad must be served with another typical Lebanese speciality: a glass of arak, an alcoholic drink flavoured with aniseed.

Kamal Mouzawak