FROM THE LAND
Arguably the most famous Lebanese salad, tabbouleh has become a global phenomenon. But did you know that over 25 versions of this salad exist!
Four tabbouleh recipes from Food Heritage Foundation
Dominique Anid is the co-founder and health and nutrition advisor of the Food Heritage Foundation, a Lebanese non-profit organization that aims to preserve, document and revive Lebanon's traditional heritage.
Traditionally made of bourghul, tomatoes, finely chopped parsley, mint and onions, and seasoned with olive oil, lemon juice and salt, this fresh salad is served on almost every Lebanese table at home during lunches and dinners or as part of a mezze selection in restaurants. Tabbouleh is loaded with vitamins, iron and fiber, thanks to its rich vegetables and cereal content. Interestingly, many variations of it are prepared in different Lebanese regions depending on the season or ingredients found in the area.