Fennel tab­bouleh

Taste & Flavors - - FROM THE LAND -

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.

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