What is Tabbouleh?
Tabbouleh is a parsley salad. Let me clarify again; it is not a bulgur wheat salad with a sprinkle of parsley as I have seen in many supermarkets.
In every family Lebanese family there is someone who is really really good at making tabbouleh.
In mine it's my husband because he is more meticulous than me and doesn't rush it 😁
The bulgur wheat
You must make sure you use fine bulgur wheat not the coarse one. The coarse bulgur wheat will soak too much liquid and ruin the final texture
I've even seen some people in Lebanon forego the bulgur wheat in their tabbouleh salad, though I think it adds a nice texture.
Soak the bulgur wheat about five minutes before serving the tabbouleh as you don't want it too soggy.
The parsley
A brilliant tabbouleh can only be achieved by chop chop chopping the parsley again and again until it is fine enough.
Although some people use a food processor to chop the parsley I don't recommend it as it becomes slushy and uneven.
Tips on making the best tabbouleh
You also want to use nice red salad tomatoes that are still a bit firm as they will be too difficult to chop if they are mushy.
Using the best basic ingredients is key so when choosing your bunch of parsley, the leaves should be vibrant and not too coarse, the lemons should be fat and juicy and the extra virgin olive oil the best you can afford.
Don't be stingy with the olive oil as the parsley soaks it up and you don't want it dry.
How to eat tabbouleh
I love eating tabbouleh with grilled meats and a side of chips (hand-cut obviously) and it is also substantial enough to be eaten by itself as a light dinner (a side plate of hummus wouldn't hurt either).
But everyone knows the best and messiest way to eat tabbouleh is to scoop it up in gem lettuce leaves and scoff it down in the most inelegant way possible.
Sometimes it just has to be done 😊
📖 Recipe
Lebanese Tabbouleh
Authentic Lebanese tabbouleh recipe
Ingredients
- 1 very large bunch of parsley
- 2 medium tomatoes
- ⅓ small onion
- 1-2 stalks spring onion
- few sprigs of mint
- 1 large lemon
- sprinkle of salt to taste
- tiny pinch of seven spice
- ½ tspn sumac
- 1 tablespoon fine bulgur wheat
- extra virgin olive oil
Instructions
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Wash all the ingredients thoroughly.
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Hold the bunch of parsley tightly between one hand and finely chop with a sharp knife, add to a large bowl
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Slice the tomato into several rings, then finely chop each one
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Chop the mint, onion and spring onion finely
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Sprinkle on the seven spice, sumac and salt
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Soak the bulgur wheat for five minutes before serving
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Add a generous drizzling of extra virgin olive oil, along with the bulgur wheat and lemon juice
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Taste and balance the dressing with extra salt/lemon if required
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Serve with optional lettuce leaves.
If you make any of our recipes let us know how it went by giving us a star rating below.
Check out our Youtube page for full video tutorials, our Facebook group to discuss Lebanese cooking, as well as our tiktok page for quick tips.
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Diana
(Red Mujadra) Lentil recipe tastes wonderful...just like my mother used to make!!!
Zaatar
Mujadara and tabbouleh go together perfectly!
Nadia G
I really enjoy preparing your recipes. I am of Italian origin (so cooking is my passion). Friends and family introduced me to Lebanese cuisine and I fell in love with your food, flavours, presentation of your dishes .... basically, all your culture!
Your web site is amazing!
Thank you, Gracie!
(Do you also have videos of your recipes?)
Zaatar
Thank you so much for your lovely words we are working on more videos coming soon! xx
Nada
Yes tabbouleh without any weird grains haha
Beisy Aguilar
Hello there!
I'm writing from Panama City, Panama. Tried your Tabbouleh recipe and it turned out fabulose! Thanks a bunch for sharing!
Judith Socratous
Delicious, I added pomegranate.