Classic Lebanese Tabbouleh Recipe




  • 1/4cup bulgur (cracked whole wheat)
  • 1/2cup fresh lemon juice
  • 2 bunches of Italian flat-leaf parsley
  • 8 -10 leaves of mint (no stems) or 1 teaspoon of dried mint flakes
  • 2-3large, firm tomatoes
  • 4-5 leaves ofRomain lettuce (optional)
  • 1bunch of green onion (or a quarter of a sweet type of onion)
  • 1/2teaspoon salt or based on your taste
  • 1/3cup extra virgin olive oil
  • a dash of black pepper

Are you craving a fresh green salad. Tabbouleh is what you are looking for. This Lebanese salad is made with few ingredients and it’s what makes this salad super easy and fast. All you need mainly is bulgur, tomatoes, fresh parsley, cucumbers, olive oil, lemon juice, and onions. This salad is so popular in the Middle East and it’s becoming more mainstream in the western world. This recipe will teach you how to make this salad just a little more authentic with a couple of tips. Give your taste buds a treat by making this salad.


Step 1

Start with the vinaigrette.

Step 2

Squeeze some lemon juice, add the fresh lemon juice, and 1/3 cup of olive oil to the cracked wheat to soak it. Use a fork to whisk it all together. After 10-15 minutes, the cracked wheat will absorb all that lemon juice and olive oil and, that’s going to be the base for the salad vinaigrette.

Step 3

In this step, you should use a salad spinner to spin the parsley and get rid of all the water, of course, after you have washed them thoroughly. Chop the parsley and transfer it to a bowl. Next, add some chopped mint. Also some green onions and lettuce. Cut the tomatoes. Remove the inside and then you just end up with the firmer part of the tomato and finely chop them. Season it with salt and pepper.

Step 4

When the cracked wheat absorbed all the lemon juice, transfer the mixture to the bowl that you have all the chopped vegetables in. Mix everything.

Step 5

Taste to see if salt or lemon needs some adjustment. Your Tabbouleh is ready to serve! Enjoy!

Cooking Notes

You can bundle the parsley (small bundles) and chop it as fine as possible.

Adding lemon juice to the wheat is a different way to soak the cracked wheat. Most people soak the cracked wheat in the water and, then they have to squeeze out the water. It’s better to soak it in lemon juice right away. So the flavor of the lemon stays in the salad. And it doesn’t make the Tabbouleh runny.

If you soak the wheat in the water and then add the lemon juice, there is nothing to absorb the lemon juice.

There will be a lot of chopping. You might tempt to use the food processor to chop all the parsley but don’t do it. Chopping up the salad with your hands will be so much better. It will look and taste better, too.

When you’re cutting the tomatoes, make sure that the tomatoes are not too liquidy. There are two ways to do that: one is to drain the liquid out of the tomatoes and, two is to hollow out the inside of them.

You can throw all the seasoning right on the tomatoes because they absorb it the most. 


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