📝 About This Recipe
Tabbouleh is the crown jewel of the Lebanese Cold Mezze, a refreshing herb-forward salad that embodies the bright, clean flavors of the Mediterranean. Unlike Western versions that focus on grain, an authentic Lebanese Tabbouleh treats flat-leaf parsley as the star, with just a whisper of fine bulgur for texture. It is a zesty, nutrient-dense masterpiece that balances the sharpness of green onions, the sweetness of ripe tomatoes, and the citrusy punch of fresh lemon juice.
🥗 Ingredients
The Grains
- 3 tablespoons Fine Bulgur Wheat (Extra fine #1 grade is essential; do not use coarse bulgur)
- 2 tablespoons Fresh Tomato Juice (Squeezed from the chopped tomatoes to soften the grain)
The Greens and Vegetables
- 3 large bunches Fresh Flat-Leaf Parsley (Stems removed, washed and thoroughly dried)
- 1/2 cup Fresh Mint Leaves (Firmly packed, picked off the stems)
- 3 medium Firm Red Tomatoes (Finely diced; use Roma or vine-ripened for best flavor)
- 4-5 stalks Green Onions (Finely chopped, using both white and green parts)
- 1/4 cup English Cucumber (Optional; very finely diced for extra crunch)
The Dressing and Seasoning
- 1/3 cup Extra Virgin Olive Oil (Use high-quality Lebanese or Greek oil)
- 1/4 cup Freshly Squeezed Lemon Juice (Adjust to taste for desired acidity)
- 1/4 teaspoon Lebanese Seven Spice (Baharat) (Adds a subtle, authentic warmth)
- 1 teaspoon Sea Salt (Or to taste)
- 1/4 teaspoon Black Pepper (Freshly cracked)
For Serving
- 2 heads Romaine Lettuce Hearts (Small inner leaves used as edible scoops)
- 1 piece Lemon Wedges (For final garnish)
👨🍳 Instructions
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1
Start by rinsing the extra-fine bulgur in a fine-mesh sieve under cold water. Drain thoroughly.
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2
Place the bulgur in a small bowl and add 2 tablespoons of juice from your diced tomatoes. This allows the bulgur to soften and absorb the tomato flavor without becoming mushy.
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3
Wash the parsley and mint thoroughly in cold water. This is the most important step: dry the herbs completely using a salad spinner or by patting with paper towels. Wet herbs will result in a soggy, wilted salad.
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4
Using a very sharp chef's knife, finely bunch the parsley together and slice it into paper-thin ribbons. Avoid using a food processor, as it bruises the herbs and releases too much chlorophyll.
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5
Finely chop the mint leaves, ensuring they are cut to a similar scale as the parsley.
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6
Dice the tomatoes into very small, uniform cubes (about 1/4 inch). Place them in a colander for a minute to drain excess liquid if they are overly juicy.
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7
Finely chop the green onions, ensuring the white parts are sliced very thin to avoid overwhelming bites of onion.
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8
In a large mixing bowl, combine the chopped parsley, mint, tomatoes, green onions, and the softened bulgur.
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9
In a separate small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, black pepper, and Lebanese Seven Spice until emulsified.
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10
Pour the dressing over the herb mixture. Using two large spoons, toss the salad gently but thoroughly to ensure every leaf is coated.
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11
Taste the Tabbouleh. It should be bright and zesty. Add more lemon juice or salt if needed.
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12
Let the salad sit for 10-15 minutes before serving. This allows the bulgur to finish absorbing the dressing and the flavors to meld beautifully.
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13
Arrange the Romaine lettuce leaves around the edge of a platter and mound the Tabbouleh in the center. Garnish with a few lemon wedges.
💡 Chef's Tips
Always use a very sharp knife to cut the parsley; a dull blade will crush the leaves and cause them to turn black quickly. Ensure the herbs are bone-dry before chopping to maintain a fluffy, light texture. Do not over-add bulgur; the salad should be green and herbaceous, not brown and grainy. If you can't find Lebanese Seven Spice, a pinch of allspice and cinnamon is a great substitute. For the best flavor, serve the Tabbouleh the same day it is made, as the lemon juice will eventually wilt the delicate herbs.
🍽️ Serving Suggestions
Serve alongside warm pita bread and a bowl of creamy hummus for a classic mezze experience. Pair with Grilled Shish Taouk (chicken skewers) for a complete, protein-rich meal. Use the crisp inner leaves of Romaine lettuce as 'boats' to scoop up the salad. Accompany with a glass of chilled Arak or a crisp, dry Sauvignon Blanc. Include it as a side to Kibbeh Nayyeh or fried falafel for a traditional Lebanese feast.