I was once camping in Pemberton in Western Australia, when I stopped by a local tourist and gift shop owned by an older couple. We started to chat about where I was from and what I was doing in Pemberton. Once they found out I was from Lebanon, the next thing they asked was ‘Do you know how to make tabouli?’ Even in Pemberton, tabouli is a popular dish!
When we lived in Lebanon, no food gathering was complete without tabouli on the table. It is one of our favourite salads. In the Middle East there are even poems dedicated to this dish. Here at Mankoushe, we love tabouli so much, we make it all year round with fresh seasonal ingredients.
This is a traditional version of a Lebanese tabouli, there is no cracked wheat or diced cucumber here. When making tabouli we used foraged leafy herbs with thinly sliced crunchy vegetables, and of course some pomegranate molasses.
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