Tabbouleh

Tabbouleh is the salad that defines Lebanese cooking: a mountain of parsley, not a grain bowl, with bulgur playing a supporting role. It comes from the mountains of Lebanon and Syria, where herbs grow wild and summer tomatoes are at their peak, and it is served at nearly every meal worth celebrating. The key is sharp knives and patience — everything must be chopped fine, not shredded.

A garden in a bowl, tart and herbaceous

Proper tabbouleh should be mostly green — fine-cut parsley and mint tossed with tiny dice of tomato and cucumber, all slicked with lemon juice and good olive oil. The bulgur should whisper, not shout. The whole thing is cool, bright, and bracingly fresh, a palate-cleansing counterpoint to rich kibbeh and grilled meats. Let it sit for a few minutes after dressing so the flavors marry, then eat it with lettuce cups or warm pita. It is at its best within a few hours of making, while the herbs are still perky and green.

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