@christinadynamite: NO BULGUR. STILL TABBOULEH. Traditional Lebanese tabbouleh is parsley-forward and herb-heavy. It normally includes a small amount of very fine bulgur (soaked, not cooked), but this version is adapted to be gluten-free. Ingredients: Tomatoes, finely diced 5–6 bunches parsley, very finely chopped Fresh mint Green onion Fresh lemon juice Extra virgin olive oil Salt Black pepper For the classic version, very fine bulgur is soaked in cold water for 10–15 minutes, drained, and gently squeezed dry before mixing in. Do you prefer your tabbouleh with bulgur or without? Keep it simple, keep it real. Christina Dynamite

ChristinaDynamite

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Monday 02 March 2026 00:52:50 GMT