📝 About This Recipe
Tabbouleh is the crown jewel of the Levantine mezze table, a vibrant herb-forward salad that originated in the mountains of Lebanon and Syria. Unlike Western versions that favor grain, an authentic Tabbouleh celebrates flat-leaf parsley as the star, accented by tiny jewels of tomato and a hint of fine bulgur. It is a refreshing, nutrient-dense explosion of citrus and garden-fresh aromas that perfectly balances any Halal feast.
🥗 Ingredients
The Grains
- 1/4 cup Fine Bulgur (#1 grade) (extra fine, light colored)
The Fresh Produce
- 3 bunches Flat-leaf Italian Parsley (very fresh, thick stems removed)
- 1/2 cup Fresh Mint (leaves only, tightly packed)
- 3 medium Firm Red Tomatoes (finely diced, seeds partially removed)
- 4-5 pieces Green Onions (Scallions) (white and green parts, finely sliced)
- 1/4 cup English Cucumber (optional, very finely minced)
The Dressing & Seasoning
- 1/3 cup Extra Virgin Olive Oil (high quality, first cold press)
- 1/2 cup Fresh Lemon Juice (about 2-3 juicy lemons)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Lebanese Seven Spice or Allspice (for a subtle authentic warmth)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 2 heads Romaine Lettuce Hearts (small inner leaves used as scoops)
👨🍳 Instructions
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1
Start by rinsing the fine bulgur in a fine-mesh sieve under cold water. Place it in a small bowl and pour the lemon juice directly over it. Let it soak for 15-20 minutes; the bulgur will absorb the juice and soften without becoming mushy.
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2
Wash the parsley and mint thoroughly in cold water. This is crucial: dry them completely using a salad spinner or by patting them with kitchen towels. Wet herbs will result in a soggy salad.
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3
Finely dice the tomatoes. Place them in a small bowl and sprinkle with a pinch of salt to draw out excess moisture. Set aside for 10 minutes, then drain the liquid.
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4
Using a very sharp chef's knife, bunch the parsley together tightly and shave it into incredibly fine ribbons. Avoid using a food processor, as it bruises the leaves and creates a paste.
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5
Repeat the fine chopping process with the fresh mint leaves. The mint should be almost dust-like to integrate perfectly with the parsley.
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6
Finely slice the green onions, ensuring the pieces are as small as the grains of bulgur for a uniform texture.
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7
In a large mixing bowl, combine the finely chopped parsley, mint, green onions, and the optional cucumber if using.
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8
Add the soaked bulgur (and any remaining lemon juice in that bowl) to the herb mixture.
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9
Add the drained diced tomatoes to the bowl. Sprinkle the Seven Spice (or allspice), salt, and black pepper over the top.
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10
Drizzle the extra virgin olive oil over the salad. Use two large spoons to gently toss the ingredients until every leaf is glistening and the spices are evenly distributed.
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11
Taste the Tabbouleh. It should be bright and zesty; add more lemon or salt if needed to make the flavors pop.
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12
Cover and let the salad sit in the refrigerator for 30 minutes before serving. This allows the bulgur to fully hydrate and the flavors to marry beautifully.
💡 Chef's Tips
Always use a sharp knife; a dull blade will bruise the parsley and make it turn black quickly. Never soak the bulgur in water; soaking it in the lemon juice ensures maximum flavor and the perfect 'al dente' texture. Ensure the parsley is bone-dry before chopping to maintain a light, fluffy salad consistency. Authentic Tabbouleh is a parsley salad with a little grain, not a grain salad with a little parsley—keep the ratio herb-heavy. If making ahead, add the salt and tomatoes just before serving to prevent the herbs from wilting.
🍽️ Serving Suggestions
Serve inside crisp Romaine lettuce leaves used as natural edible spoons. Pair with creamy homemade Hummus and warm, charred Pita bread. Serve as a refreshing side to grilled Halal Shish Tawook or Lamb Kofta. Accompany with a side of salty Kalamata olives and pickled wild cucumbers. Enjoy with a glass of chilled Arak (diluted with water) or a fresh mint lemonade.