📝 About This Recipe
This vibrant, herb-forward salad is the crown jewel of Levantine mezze, celebrating the bright, peppery notes of fresh flat-leaf parsley. Unlike grain-heavy versions found elsewhere, an authentic Tabbouleh treats the herbs as the main event, with bulgur acting merely as a textural accent. It is a refreshing explosion of citrusy lemon, rich olive oil, and crisp garden vegetables that cleanses the palate and energizes the soul.
🥗 Ingredients
The Grains
- 1/4 cup Extra-fine Bulgur (#1 grade) (dry; do not use coarse bulgur)
- 2 tablespoons Lemon Juice (freshly squeezed, to soften the grain)
The Herbage
- 3 large bunches Fresh Flat-Leaf Parsley (thoroughly washed and dried)
- 1/2 cup Fresh Mint Leaves (packed; stems removed)
- 4-5 stalks Green Onions (white and light green parts only, finely sliced)
The Vegetables
- 3 medium Firm Roma Tomatoes (seeded and very finely diced)
- 1 small Persian Cucumber (optional; finely diced)
The Dressing & Seasoning
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice (adjust to taste)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Lebanese Seven Spice or Allspice (for a subtle warm depth)
- 1/8 teaspoon Black Pepper (freshly cracked)
For Serving
- 2 heads Romaine Lettuce Hearts (used as scoops)
👨🍳 Instructions
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1
Begin by rinsing the extra-fine bulgur in a fine-mesh sieve under cold water until the water runs clear.
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2
Place the damp bulgur in a small bowl and toss with 2 tablespoons of lemon juice. Set aside for 20 minutes; the grain will absorb the moisture and soften without becoming mushy.
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3
Wash the parsley and mint bunches thoroughly. It is critical that the herbs are bone-dry before chopping to prevent a soggy salad; use a salad spinner or pat dry repeatedly with paper towels.
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4
Remove the thickest part of the parsley stems, but keep the tender stems near the leaves for extra flavor and crunch.
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5
Using a very sharp chef's knife, bunch the parsley tightly and shave it into incredibly fine ribbons. Avoid using a food processor, as it will bruise the leaves and turn them into a paste.
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6
Finely mince the mint leaves and the green onions, ensuring they are roughly the same size as the chopped parsley.
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7
Dice the tomatoes into tiny, uniform cubes (about 1/8 inch). Place them in a sieve for 5 minutes to drain excess juice so the salad stays crisp.
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8
In a large mixing bowl, combine the finely chopped parsley, mint, green onions, and diced tomatoes (and cucumber if using).
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9
Add the softened bulgur to the herb mixture and toss gently with a fork to distribute the grains.
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10
In a separate small jar, whisk together the olive oil, remaining lemon juice, salt, pepper, and Seven Spice until emulsified.
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11
Pour the dressing over the salad and toss thoroughly. Taste and adjust lemon or salt as needed—the flavors should be bright and zesty.
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12
Let the Tabbouleh rest at room temperature for 15 minutes before serving to allow the flavors to marry together beautifully.
💡 Chef's Tips
Always use a sharp knife; a dull blade will crush the parsley and cause it to wilt and darken quickly. Ensure your herbs are completely dry before chopping to maintain a fluffy, light texture. Use 'Grade #1' extra-fine bulgur—if you can only find coarse bulgur, you must soak it in hot water first, but the texture will be less authentic. Add the salt and dressing just before serving to prevent the vegetables from releasing too much water and losing their crunch. For a gluten-free twist, substitute the bulgur with hemp hearts or finely riced cauliflower.
🍽️ Serving Suggestions
Serve inside crisp Romaine lettuce leaves used as natural edible spoons. Pair as a refreshing side dish to hot grilled Lamb Kofta or Chicken Tawook skewers. Include as part of a traditional Mezze platter alongside creamy Hummus and smoky Baba Ganoush. Enjoy with a chilled glass of Arak or a crisp, dry Sauvignon Blanc. Serve with warm, charred pita bread for a light and healthy lunch.