Tabbouleh
A refreshing Levantine salad made primarily of finely chopped parsley, mint, tomatoes, and onions, with a small amount of bulgur wheat.
Origin & history
Tabbouleh originated in the mountains of Lebanon and Syria. It has been a staple of the Levantine diet for centuries, traditionally served as part of a mezze spread.
Ingredients
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Greens
Vegetables
Grain
Dressing
The method
Step by step
- 01
Prepare Bulgur
15 minSoak the fine bulgur in a little water or lemon juice until soft. Drain well.
Do not over-soak; it should remain slightly chewy.
- 02
Chop Herbs
20 minFinely chop the parsley and mint. This is the most important step; the herbs should be delicate, not bruised.
Use a very sharp knife to avoid bruising the herbs.
- 03
Assemble
5 minCombine all ingredients in a bowl. Toss with olive oil, lemon juice, and salt just before serving.
Dress the salad immediately before serving to keep the herbs crisp.
Chef tips
- — The ratio should be mostly parsley, not mostly bulgur.
- — Use the freshest herbs possible.
Common mistakes
- — Using too much bulgur.
- — Bruising the parsley by using a dull knife.
Substitutions
- Bulgur → QuinoaFor a gluten-free version
Storage & serving
Best eaten fresh; will wilt if stored with dressing.
Serve chilled or at room temperature with romaine lettuce leaves.
Food safety
Wash herbs thoroughly to remove soil.
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