Fennel tabbouleh also called lentil tabbouleh is exclusively prepared in the villages of Saidoun and Hidab Rimat and in the Caza of Jezzine, South Lebanon. This original version of tabbouleh does not contain parsley at all, and contains much less tomato than the traditional Lebanese tabbouleh. As its name suggests, this tabbouleh is prepared with fennel instead of parlsey, and yellow lentil. Lentil or fennel tabbouleh has a refreshing taste thanks to the essential oils contained in the leaves of dill (including anethol). It is basically prepared in March, April and May when fennel is available and its leaves are tender. It is worth to mention that the mixture of this recipe is also used to stuff grape leaves.
This recipe was shared by Toni El Khawand from Saidoun, South of Lebanon.
Preparation time: 30 mns
1 bunch of dill, finely chopped
1 glass of yellow lentil, soaked overnight
½ cup of fine bulgur
1 cup of fresh mint, roughly chopped
2 green onions, thinly sliced
Juice of 2 lemons
¼ cup of extra virgin olive oil
Salt and freshly ground black pepper
- In a bowl, add in following order the bulgur, 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