Tabbouleh
A bright, fresh herb salad made mostly of finely chopped parsley with tomatoes, mint, onion and a little bulgur, dressed with lemon and olive oil. It is tangy, green and refreshing.
Tabouleh 1: Miansari66, CC0 (Wikimedia Commons)
Where it comes from
Tabbouleh comes from the mountains of Lebanon and Syria and is a pillar of the mezze table. It is traditionally mostly parsley, with just a spoonful of bulgur, and is served with lettuce or cabbage leaves for scooping.
Explore the cuisine of Lebanon, Syria.
Recipe
Make Tabbouleh at home
Ingredients
- 3 large bunches flat-leaf parsley
- 1/2 cup fresh mint leaves
- 3 ripe tomatoes, finely diced
- 4 scallions, thinly sliced
- 1/4 cup fine bulgur, soaked
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/4 tsp allspice
- Romaine leaves to serve
How it's made
- Soak the bulgur in cold water with the lemon juice for 15 minutes, then drain and squeeze dry.
- Wash the parsley and mint and dry them very thoroughly.
- Chop the herbs finely with a sharp knife.
- Dice the tomatoes and let the juice drain off.
- Combine everything in a bowl.
- Add olive oil, salt, allspice and extra lemon to taste.
- Toss just before serving and spoon into romaine leaves.
Variations
- Quinoa tabbouleh: Uses quinoa instead of bulgur.
- Syrian tabbouleh: More tomato and a touch of pomegranate molasses.
- Cauliflower tabbouleh: A grain-free version.
Cook’s tip: Use a sharp knife and dry the herbs completely so they are fluffy, not bruised or watery.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Tabouleh 1: Miansari66, CC0 (Wikimedia Commons)