📝 About This Recipe
A crown jewel of Lebanese cuisine, this authentic Tabbouleh is a celebration of garden-fresh parsley, cooling mint, and sun-ripened tomatoes. Unlike Western versions that focus on grain, a true Tabbouleh treats fine bulgur as a subtle accent, allowing the zesty lemon and premium olive oil to make the herbs sing. It is a refreshing, nutrient-dense masterpiece that brings a burst of Mediterranean sunshine to any table.
🥗 Ingredients
The Grain Base
- 1/4 cup Fine Bulgur (#1 grade) (extra fine, do not use coarse bulgur)
- 2 tablespoons Fresh Lemon Juice (used to soften the grain)
The Herb Garden
- 3 bunches Flat-leaf Italian Parsley (very fresh, thick stems removed)
- 1/2 cup Fresh Mint Leaves (tightly packed, stems removed)
- 4-5 pieces Green Onions (white and light green parts only, finely sliced)
Vegetables and Aromatics
- 3 medium Firm Roma Tomatoes (finely diced, seeds partially removed)
- 1/2 cup English Cucumber (peeled and finely diced (optional for crunch))
The Dressing and Seasoning
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3-4 tablespoons Fresh Lemon Juice (adjust to taste for desired acidity)
- 1 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Lebanese Allspice or Lebanese 7-Spice (adds an authentic warm depth)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 head Romaine Lettuce Leaves (inner heart leaves, used as scoops)
👨🍳 Instructions
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1
Start by rinsing the fine bulgur under cold water in a fine-mesh sieve until the water runs clear. Drain thoroughly.
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2
Place the bulgur in a small bowl and toss with 2 tablespoons of lemon juice. Set aside for 20-30 minutes; the grain will absorb the juice and soften without becoming mushy.
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3
While the bulgur soaks, wash the parsley and mint thoroughly. It is crucial that the herbs are completely dry before chopping to prevent a 'mushy' salad. Use a salad spinner or pat dry very well with paper towels.
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4
Using a very sharp chef's knife, finely chop the parsley. Avoid using a food processor, as it bruises the leaves and creates a wet texture. Aim for tiny flakes, not a puree.
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5
Finely chop the mint leaves and add them to a large mixing bowl with the parsley.
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6
Dice the tomatoes into very small, uniform pieces (about 1/4 inch). If the tomatoes are very juicy, place them in a colander for a few minutes to drain excess liquid before adding to the herbs.
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7
Finely slice the green onions and add them to the bowl along with the diced cucumber, if using.
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8
Add the softened bulgur to the herb and vegetable mixture. The bulgur should be tender but still have a slight 'al dente' bite.
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9
In a small jar or bowl, whisk together the extra virgin olive oil, remaining lemon juice, salt, allspice, and black pepper.
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10
Pour the dressing over the salad. Use a large spoon to gently toss the ingredients together until everything is evenly coated and the colors are vibrant.
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11
Taste and adjust the seasoning. You may want an extra squeeze of lemon or a pinch more salt depending on the sweetness of your tomatoes.
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12
Let the Tabbouleh rest for at least 15 minutes before serving. This allows the bulgur to absorb the flavors of the dressing and the herb juices.
💡 Chef's Tips
Ensure your herbs are bone-dry before chopping; any moisture will result in a soggy salad rather than a fluffy one. Always use a sharp knife; a dull blade will crush the parsley cells, causing it to wilt and turn dark quickly. Traditional Tabbouleh is an herb salad with a hint of grain, not a grain salad with herbs—resist the urge to add more bulgur. For the best flavor, use the highest quality extra virgin olive oil you can find, as it acts as a key flavor component. If making ahead, add the salt and dressing just before serving to keep the vegetables from releasing too much water.
🍽️ Serving Suggestions
Serve inside crisp Romaine lettuce 'boats' for a traditional and refreshing crunch. Pair as a side dish with hot Grilled Lamb Kabobs or Chicken Tawook. Include as part of a Mezze platter alongside creamy Hummus, Baba Ganoush, and warm Pita bread. Enjoy with a side of salty Halloumi cheese or a dollop of thick Labneh. Complement the meal with a glass of chilled Arak or a refreshing Mint Limonade.