A traditional and widely used herb with subtle bitter flavor and a vibrant rich green color. Parsley is used as a vegetable in some of the Lebanese dishes, such as the famous Lebanese salad, Tabouli.
Parley comes in two leaf forms flat and curly. These options can be used interchangeably; however, make sure to finely chop the curly leaf as it can be coarser. I have noticed that the flavors tend be more intense in the curly form. The flat leaf form is what is most commonly used in Mediterranean cuisine.
A word of caution: while most recipes instruct you to use the parsley leaves, the majority of the flavor is in the stem. My advice when using parsley is to leverage the delicious flavors from the stem by finely chopping it and including it in your dish.
Parsley is the base for one of my favorite sauces, Mediterranean Chimichurri. This sauce pairs well with steak and other grilled meats. I personally enjoy it with freshly-baked crusty bread.
1 bunch of parsley
3 garlic cloves
Fresh oregano to taste (I use 2-3 sticks)
Olive oil to taste
Red wine vinegar to taste
Salt to taste
1. Finely chop the parsley and oregano and mince the garlic.
2. Combine the parsley, green oregano, and garlic.
3. Add a little oil and vinegar to the mixture and let sit for a few minutes.
4. Once it starts infusing and becoming aromatic add more vinegar and olive oil depending on how you want the consistency.
5. Add salt to taste and enjoy!
As we say in Lebanon #sahten wo alf hana.