Tabouli {تبولة‎}

This recipe is particularly important because after all, the blog is named after it. Taboule, Tabbouleh or Tabouli…whatever you want to call it, is a salad originating from the Arab world, and 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. Of course there was no recipe as most cooking is done by our mother using the “eye-balling” method but we finally nailed it down the way we like it.

It is served as part of Mezza .


  • 3 Medium bunches of Parsley
  • 3 Medium Tomatoes (room temperature)
  • 1/2 Medium bunch 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
    Traditional Tabouli includes Fresh Mint Leaves, chopped finely and added to the mix. If you haven’t any fresh, you can substitute with 1 tbsp dried Mint.

Serves 4-6.

Here are some tips for a perfect Tabouli:

  1. Thoroughly wash (and we mean thoroughly) the Parsley, remove all the thick longer stems and dry it WELL before chopping.
  2. Use a really sharp knife to chop, we don’t want to mash the leaves!
  3. start with room temperature tomatoes; add bulgur, mint, scallions and lemon and set aside to let the flavours release. then continue to shop parsley.
  4. The tomatoes should be diced evenly;if you can’t free hand or if there are too many to dice, use an veggie chopper.
  5. There’s no such thing as too much lemon.
  6. We suggest using a salad spinner to dry the Parsley and laying them out on a dish cloth to dry even more.  Curly parsley is what we have always used but it’s traditionally made with flat-leaf.
  7. It is also possible chop your parsley with a food processor but the blade has to be very sharp and the parsley very dry. This of course is not ideal, but it can help when time is tight.

1. wash and dry parsley.

2. wash and dice tomatoes, scallion, mint; squeeze lemon and add bulgur.

Chop parley as fine as possible.


Add tomato bulgur mixture to chopped parsley; follow with oil and salt.


Now…ready, set, TOSS!

By the way, the theme of chopping and dicing evenly is done so every mouthful tastes the same.

Wash and dry the romaine lettuce.  Instead of using forks try using lettuce leaves to scoop and eat this fresh and delicious creation.

Now serve it up, and enjoy!


Nutritional Information:

Grab the shopping list here: TABOULI INGREDIENT SHOPPING LIST


3 thoughts on “Tabouli {تبولة‎}

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