Authenticity is a broad subject that probably many people agree that we’ll never agree on, since food changes and evolves, as time goes by, and as people cross borders, using what they can get where they live. But I sometimes have an amusing image in my head that the people who are scouring the internet, pointing out inauthentic recipes, are sitting in cafes, eating chicken…
Much of what gets called Tabbouleh bears little resemblance to what Lebanese Tabbouleh is. When I moved to France and began eating in traditional Lebanese restaurants, I was served bowls heaped with fresh herbs, a few tomato chunks, and very, very few bits of bulgur (cracked wheat.) Unlike what is served as Tabbouleh in many places – which is often a bowl heaped with bulgur…
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