I’m gonna come clean right away and admit that I’ve never tasted actual Tabbouleh in my life. However, it’s been popping up lately wherever I look on the internet, and since tomatoes and cucumbers just appeared on the markets, I took it as a sign. Also, I decided to make this paleo and use sunflower seeds instead of traditional bulgur.
INGREDIENTS:
(Yields 2 servings / 0.90 EUR per serving / 1.79 EUR for all)
1 small red onion (0.10 EUR)
1 large cucumber (0.27 EUR)
3 tomatoes (0.40 EUR)
Large handful of fresh parsley (0.27 EUR)
Small handful of fresh mint (0.13 EUR)
½ cup sunflower seeds (0.13 EUR)
Juice of 1 lemon (0.27 EUR)
4 tbsp olive oil (0.18 EUR)
Good pinch of salt (0.01 EUR)
Good pinch of freshly ground black pepper (0.03 EUR)
METHOD:
Peel the onion and wash and pat dry all the veggies and herbs. Cut the cucumber lengthwise, first in halves and then in quarters, then cut out and discard all the seeds. Finely chop up everything and then toss together with sunflowers seeds, lemon juice, olive oil, salt and pepper. This salad is best when fresh, but it will keep refrigerated in an airtight container for a day or two.
Da odmah priznam, pravi libanonski tabbouleh nisam nikada imala prilike probati. Međutim, zadnjih dana svako malo naletim na neki tabbouleh recept na internetu, a pošto su se na placu upravo pojavile divne rajčice i krastavci, shvatila sam to kao znak. Također, odlučila sam ga napraviti paleo, pa sam umjesto bulgura koji se tradicionalno koristi u ovoj salati odlučila upotrijebiti suncokretove sjemenke.
SASTOJCI:
(Za 2 porcije / 6,67 kn po porciji / 13,33 kn za sve)
1 mali ljubičasti luk (0,75 kn)
1 veliki krastavac (2,00 kn)
3 rajčice (3,00 kn)
Veliki pregršt svježeg peršina (2,00 kn)
Malo svježe mente (1,00 kn)
½ šalice suncokretovih sjemenki (1,00 kn)
Sok od 1 limuna (2,00 kn)
4 žlice maslinovog ulja (1,32 kn)
Dobar prstohvat soli (0,01 kn)
Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)
PRIPREMA:
Ogulite luk te operite i papirnatim ručnikom posušite svo povrće i zelenje. Krastavac po dužini raspolovite i onda raščetvorite, pa izrežite van i bacite sjemenke. Fino sve nasjeckajte i pomiješajte sa suncokretovim sjemenkama, limunovim sokom, maslinovim uljem, soli i paprom. Ova je salata najbolja kada je svježa, ali držati će u hermetički zatvorenoj posudi u hladnjaku dan ili dva.
Great recipe! I love it :))
LikeLiked by 1 person
Hi, Liucija and sorry for such a late reply.
Thank you for stopping by here. Also, love your blog and looking forward to learning more about Lithuanian food and recipes. 🙂
Thank you
LikeLiked by 1 person
You blog is very lovely, keep going with a good job :))
LikeLiked by 1 person
Thank you so much! ❤
LikeLiked by 1 person
Woah this recipe looks awesome! Need to try ASAP 🙂
LikeLiked by 1 person
Thank you! I really hope you’ll enjoy it as much as I did. 😀
LikeLike
Izgleda zbilja svježe i fino, odlična ideja za nadolazeće ljeto
LikeLiked by 2 people
Slažem se. 🙂
Makar, već je sada tak vruće da mi se samo da žvakat zelenje. 😀
LikeLiked by 2 people
Znam točno kak ti je 😀
LikeLiked by 2 people