This special version of tabbouleh, exclusively prepared in the villages of Saidoun and Hidab Rimat and in the Caza of Jezzine, South Lebanon, contains no parsley and tomatoes at all! As its name suggests, it is prepared with fennel and yellow lentils. Fennel tabbouleh has a refreshing taste, thanks to the essential oils contained in the fennel leaves, including anethol. It is prepared in March, April and May when fennel is available and its leaves are tender.
Serves 4 350 calories/serving
• 1 bunch fennel, finely chopped • 1 cup yellow lentils, soaked overnight • ½ cup fine bourghul • 1 cup fresh mint, roughly chopped • 2 green onions, thinly sliced • Juice of 2 lemons • ¼ cup extra virgin olive oil • Salt and freshly ground black pepper
In a bowl, add in following order the bourghul, lentils, onions and pepper. Add the fresh mint and fennel. Prepare the sauce in a separate bowl: mix the lemon juice, oil and salt. Add the sauce to the salad and mix well. Serve directly.