Steps
- 1
Rinse all vegetables and let dry, especially the parsley and mint.
- 2
Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
- 3
Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
- 4
Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.
- 5
Finely chop onions and mix with 7-spices.
- 6
Finely chop the cucumber.
- 7
Once ready to serve, add the ingredients into a bowl, add the lemon juice, olive oil and salt all over the ingredients and then mix lightly with a fork and avoid over-mixing so it doesn't turn soggy. Having the Tabbouleh served on a lettuce or cabbage leaf is a cool tradition.
- 8
* Lebanese 7-Spices contain equal proportions of the following ground spices: Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, Powdered Ginger
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