I had my first taste of tabbouleh just a few weeks ago and was hooked. Okay, perhaps not my first taste but before this experience, the others simply didn’t count because this time, the tabbouleh was prepared by a Lebanese princess. It was the real deal; a recipe carefully translated over the phone all the way from Beirut from grandmother to granddaughter. So very special.
A good tabbouleh is made up of plenty of fresh flat-leaf parsley and mint, carefully shredded by hand to prevent bruising. It is said, that if you are a Lebanese woman and want to find a good husband, the key is to learn how to chop your parsley properly. And that pretty much sums up how important the parsley in authentic tabbouleh is! Serious stuff. Along with heaps of parsley and mint, it has olive oil, seasoning and some tomato and bulgar wheat. The parsley is the main ingredient here, not the wheat.
The flat breads are a delicious accompaniment to the salad as they add a great crunch, along with the velvety smoothness of the hummus, it’s a match made in heaven and a fantastic meal to serve for friends as everything can be placed in the centre of the table for people to help themselves.
Homemade flatbreads with tabbouleh and hummus
300g self-raising flour
2 tbsp olive oil
2 cups grated halloumi or crumbled feta (optional)
1 cup boiling water
1 cup chopped spring onion (optional)
2 bunches flat-leaf parsley (350g)
1 small bunch mint (50g)
2 cups Bulgar wheat
1 tomato, chopped
2 spring onions, chopped
100ml olive oil
juice of 2 lemons
Mediterranean Delicacies Low-fat hummus, to serve
For the flatbread, place all the ingredients in a bowl and mix to form a soft dough. Set aside for 15 minutes to rest. Divide into 8 and roll out to 30cm long.
Heat a large pan or griddle pan and fry on both sides until golden and crisp.
Make the tabbouleh, chop the parsley finely using a very sharp knife. Mix through with the rest of the ingredients.
To serve, spread the flatbread with hummus and top with the tabbouleh.