This recipe is particularly important because after all, the blog is named after it. Taboule, Tabbouleh or Tabouli – whatever you want to call it and however you want to spell it, is an amazing Lebanese parsley and tomato salad that makes the palate sing. Depending where you go in the region the recipe differs a little bit in terms of ingredient ratios. It is, however, most predominant in Lebanon and parts of Syria. We bring you the Lebanese Tabouli, the one that we grew up with, the one passed on for generations. Of course there was no official ‘recipe’ as with most arab cooking, everything is simply eyeballed. However, with a little work, a lot of passion and watering mouths, we pinned down the perfect ratios to bring you the BEST tabouli recipe (in our humble opinion). 

A few tips for this recipe!

• If you don’t have fresh mint, feel free to substitute with dried mint leaves
• To speed up drying of washed parsley, use salad spinner or lay out flat on paper towel
• To get evenly diced tomatoes, use a veggie chopper
• Always add the bulgur on top of the diced tomatoes and pour lemon juice on top to help soak and soften bulgur quicker
• Instead of using forks try using lettuce leaves to scoop and eat this fresh and delicious creation
• If you want to try another Lebanese salad, make sure to check out our Fattoush recipe

Tabouli

A harmonious marriage of parlsey, tomato, bulgur, tomato, olive oil and mint. All coming together to create the Lebanese Tabouli.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Mezza

Cuisine Lebanese

Servings 4 Bowls

Ingredients

  

• 3 Medium bunches of Parsley curly or flat
• 3 Medium Tomatoes room temperature
• 1/2 Medium bunch mint or, 1 tbsp dried mint
• 4-5 Scallions
• 1/4 cup Bulgur wheat
• 1-2 ripe lemon About 3- 6 tbsps
• 3 Tbsp Olive Oil
• 2 tsp Salt
• 1 Romaine lettuce

Instructions

 

• First, finely dice the room temperature tomatoes and add to bottom of the salad bowl.  If you can’t free hand the tomato dicing, use a dicer/veggie chopper!
• Next, juice the lemons and pour lemon juice on top of the diced tomatoes along with the olive oil
• Add bulgur on top of the tomato, lemon juice and olive oil concoction, mix all together and set aside to allow the bulgur to soak, soften and marinate! The juices from the tomatoes, lemon and olive oil will help soak and soften the bulgur and that flavor will also transfer to the bulgur.
• Next, thoroughly wash (and we mean thoroughly) the Parsley, remove all the thick longer stems and dry it WELL before chopping. To speed up drying, use salad spinner or lay out flat on paper towel.
• Use a very sharp knife to evenly and finely chop the parsley. Add to bowl on top of the diced tomato mix.
• Finally, dice scallion chop mint and add to bowl.
• Lastly, add the salt
• Mix when ready to eat and add lettuce on the side in the bowl as a garnish and as a fun way to eat the tabouli!

Notes

• If you don’t have fresh mint, feel free to substitute with dried mint leaves
• To speed up drying of washed parsley, use salad spinner or lay out flat on paper towel
• For a faster preparation, try pulsing the DRY parsley in a food processor instead of hand chopping
• To get evenly diced tomatoes, use a veggie chopper
• It is always best to add the bulgur with the diced tomatoes, lemon juice and to help soften the bulgur
• Instead of using forks try using lettuce leaves or cabbage leaves to scoop and eat this fresh and delicious creation
• If you want to try another Lebanese salad, make sure to check out our Fattoush recipe!

Keyword Taboule, Tabouleh, Tabouli