Authentic Arabic & Levantine Recipes
Tabbouleh Recipe: Authentic Levantine Parsley and Fine Bulgur Salad
Tabbouleh is the classic Lebanese and Syrian herb salad made primarily from finely hand-chopped flat-leaf parsley tossed with fresh mint, diced tomatoes and just a small scattering of fine bulgur. Dressed generously with lemon juice and extra-virgin olive oil, it is served crisp and bright alongside romaine lettuce leaves.
Also known as:Authentic Lebanese tabboulehSyrian tabbouleh saladParsley and bulgur salad
Servings4
Prep time25 min
Cook time0 min
Ingredients
Add all ingredients to cart- 3 large bunches flat-leaf parsley, washed and thoroughly dried
- 1/2 bunch fresh mint (leaves only)
- 3 tbsp fine bulgur wheat (brown or white)
- 3 firm, ripe tomatoes
- 3 spring onions or 1 small white onion
- Freshly squeezed juice of 2 lemons
- 80 ml extra-virgin olive oil, salt and a pinch of allspice or sumac
Preparation Steps
- 1Rinse the fine bulgur briefly, drain and soak it directly in the freshly squeezed lemon juice with a pinch of salt for 15 minutes until tender.
- 2Trim the thick lower stems from the dry parsley, gather the leaves into tight bundles and slice them paper-thin with a sharp knife along with the mint leaves, taking care not to bruise the herbs.
- 3Cut the tomatoes and spring onions into tiny dice (if using white onion, rub the diced onion with a pinch of salt and allspice first).
- 4Right before serving, gently toss the parsley, mint, tomatoes, onions and lemon-soaked bulgur in a bowl, pour over the olive oil, season to taste with salt and serve with crisp romaine lettuce boats.
