{"id":64,"date":"2025-08-09T13:46:17","date_gmt":"2025-08-09T11:46:17","guid":{"rendered":"https:\/\/woja.fr\/blog\/?p=64"},"modified":"2025-08-10T18:38:28","modified_gmt":"2025-08-10T16:38:28","slug":"taboule-libanais-a-la-menthe-sechee","status":"publish","type":"post","link":"https:\/\/www.woja.fr\/blog\/taboule-libanais-a-la-menthe-sechee\/","title":{"rendered":"Taboul\u00e9 libanais \u00e0 la menthe s\u00e9ch\u00e9e"},"content":{"rendered":"\n
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Inspir\u00e9 de la tradition libanaise, ce taboul\u00e9 mise sur la fra\u00eecheur des herbes et la texture l\u00e9g\u00e8re du boulgour. La menthe s\u00e9ch\u00e9e diffuse ses ar\u00f4mes d\u00e9licats dans l\u2019ensemble du plat, apportant un parfum caract\u00e9ristique et rafra\u00eechissant.<\/p>\n\n\n\n

Parfait en entr\u00e9e ou en garniture de grillades, il se pr\u00e9pare \u00e0 l\u2019avance et gagne en saveur apr\u00e8s quelques heures de repos au frais.<\/p>\n\n\n\n

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Ingr\u00e9dients (8 pers)<\/th>Quantit\u00e9<\/th>Pr\u00e9paration<\/th><\/tr><\/thead>
Boulgour fin<\/td>500 g<\/td>–<\/td><\/tr>
Tomates<\/td>600 g<\/td>En d\u00e9s<\/td><\/tr>
Concombre<\/td>400 g<\/td>En d\u00e9s<\/td><\/tr>
Oignons verts<\/td>150 g<\/td>\u00c9minc\u00e9s<\/td><\/tr>
Persil s\u00e9ch\u00e9<\/td>8 g<\/td>–<\/td><\/tr>
Menthe s\u00e9ch\u00e9e<\/td>6 g<\/td>–<\/td><\/tr>
Jus de citron<\/td>80 ml<\/td>–<\/td><\/tr>
Huile d\u2019olive<\/td>100 ml<\/td>–<\/td><\/tr>
Sel fin<\/td>8 g<\/td>–<\/td><\/tr>
Poivre noir moulu<\/td>2 g<\/td>–<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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\u00c9tapes de r\u00e9alisation<\/h2>\n\n\n\n
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  1. Faire gonfler le boulgour dans l\u2019eau chaude 20 min, \u00e9goutter et refroidir.<\/li>\n\n\n\n
  2. Ajouter concombre, tomates, oignons, herbes.<\/li>\n\n\n\n
  3. Ajouter huile d\u2019olive, jus de citron, sel, poivre.<\/li>\n<\/ol>\n\n\n\n
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    Allerg\u00e8nes potentiels<\/h3>\n\n\n\n