Family · German
Tabbouleh
The story
A fresh tabbouleh from Karla's family cookbook (2014) – the bulgur is soaked and squeezed thoroughly dry so the salad does not become too wet.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
Method
Cover the bulgur in a bowl with enough cold water to submerge it completely and soak for about 40 minutes.
Squeeze out thoroughly in a linen cloth until dry.
Peel and chop the tomatoes into small pieces.
Just before serving, stir in the olive oil and mint, then arrange on salad leaves.
Serve with thin flatbread.