Authentic Tabouleh requires Authentic Nana Mint - تبولة - نعنع

Authentic Tabouleh requires Authentic Nana Mint - تبولة - نعنع

Authentic tabouleh requires authentic nana mint, not spearmint.

Nana mint is aromatic and milder than spearmint. It has a smooth, never bitter taste, excellent for use in salads and all Lebanese and Middle Eastern recipes. . .

Nana is also spelled na'na', na'na, or na3na3 but they all mean the Arabic spelling of نعنع or نعناع

(also spelled tabbouli, tabouli, taboule, tabbooli)

Bulgur (البرغل) wheat swells after it is reconstituted, so a cup of dry bulger makes a large container of tabbouli
If you wish, you can chop all vegetables using a food processor, working in small batches and short pulses to keep from over processing. It is a lot less work than chopping all this stuff, but surely grandma would disapprove

1/2 cup cracked wheat (bulgur), soaked in cold water for 1 1/2 hours
3-5 large tomatoes, cored, seeded and diced
4-5 large bunches fresh parsley, remove stems, chop the leaves
1 bunch green onions, chopped
1/2 cup fresh nana mint leaves, chopped (authentic Lebanese cooks use nana, not spearmint. Nana is available in the USA at
1 teaspoon Allspice
3 teaspoons salt (or to taste)
Lemon to taste (about 3 lemons or 12 Tablespoons)
1/2 cup cold pressed extra virgin olive oil
[P.S. some cooks add 1/4 teaspoon of cinnamon]

The secret art of truly good tabouleh lies in the way you chop the ingredients.

The dry bulgur is soaked for 60-90 minutes in cold water, then drained. Place in a large bowl, and add the remainder of the ingredients. The mixture is placed in a refrigerator for at least 1 hour to cool and to allow the bulgur to absorb the juices from the vegetables and to swell. Add salt and adjust lemon to taste.

Tabouleh is eaten with lettuce leaves, fresh vine leaves (grape vine), or white cabbage leaves. Eat by scooping tabbouli in the leaf and rolling into a loose pouch.

Grow your own nana by buying a nana plant at

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