📝 About This Recipe
Transport your senses to the sun-drenched hills of Lebanon with this authentic, herb-forward Tabbouleh. Unlike Western versions that focus on grain, this traditional recipe celebrates flat-leaf parsley as the star, resulting in a zesty, nutrient-dense salad that is incredibly refreshing. It perfectly balances the crunch of fine bulgur with the bright acidity of fresh lemon and the aromatic punch of garden-fresh mint.
🥗 Ingredients
The Grains
- 1/4 cup Fine Bulgur (#1 grade) (extra fine texture is essential for authenticity)
- 2 tablespoons Lemon Juice (freshly squeezed, used to soften the bulgur)
The Greenery
- 3 large bunches Flat-Leaf Italian Parsley (washed and thoroughly dried; stems removed)
- 1/2 cup Fresh Mint Leaves (tightly packed, finely chopped)
- 4-5 stalks Green Onions (white and green parts, very finely sliced)
The Vegetables
- 3 medium Firm Red Tomatoes (finely diced; seeds and excess juice removed)
- 1/2 cup English Cucumber (finely diced (optional, for extra crunch))
The Dressing and Seasoning
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1/4 cup Fresh Lemon Juice (adjust to taste for desired zing)
- 1/4 teaspoon Lebanese Seven Spice or Allspice (adds a subtle, authentic depth)
- 1/2 teaspoon Sea Salt (or more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 6-8 pieces Romaine Lettuce Leaves (inner hearts used as edible scoops)
👨🍳 Instructions
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1
Rinse the fine bulgur under cold water in a fine-mesh sieve until the water runs clear. Drain well.
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2
Place the rinsed bulgur in a small bowl and toss with 2 tablespoons of lemon juice. Set aside for 20 minutes; the bulgur will absorb the juice and soften without becoming mushy.
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3
While the bulgur soaks, ensure your parsley and mint are bone-dry. Any moisture on the leaves will result in a soggy salad rather than a fluffy one.
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4
Bunch the parsley tightly together and use a very sharp chef's knife to shave 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 integrated well so they don't oxidize and turn black.
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6
Dice the tomatoes into very small, uniform cubes (about 1/4 inch). Place them in a colander for 5 minutes to drain off excess liquid.
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7
Finely slice the green onions, using both the white bulbs and the vibrant green tops.
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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. The grains should be tender but still have a slight 'al dente' bite.
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10
In a small jar or bowl, whisk together the extra virgin olive oil, remaining lemon juice, salt, pepper, and the Lebanese Seven Spice.
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11
Pour the dressing over the salad and toss gently with two large spoons until every leaf is lightly coated.
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12
Taste and adjust the seasoning. You may want an extra squeeze of lemon or a pinch of salt to make the flavors pop.
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13
Let the Tabbouleh rest for 10-15 minutes before serving to allow the flavors to meld beautifully.
💡 Chef's Tips
Always use a very sharp knife to cut the parsley; a dull blade will crush the herb and make the salad watery. Ensure the herbs are completely dry after washing—use a salad spinner or pat them thoroughly with kitchen towels. Authentic Tabbouleh is a parsley salad with a hint of grain, not a grain salad with a hint of parsley; keep the bulgur ratio low. If you cannot find Lebanese Seven Spice, a simple pinch of ground allspice or cinnamon works as a great substitute. For a gluten-free version, substitute the bulgur with hemp seeds or finely chopped cauliflower rice.
🍽️ Serving Suggestions
Serve inside crisp Romaine lettuce heart leaves for an authentic, hand-held appetizer experience. Pair with creamy hummus, baba ganoush, and warm pita bread for a complete Mediterranean meze platter. Serve as a refreshing side dish alongside grilled lamb kebabs or lemon-garlic chicken tawook. Accompany with a glass of chilled Arak or a crisp, dry Sauvignon Blanc. Top with a few pomegranate seeds for a modern, festive burst of sweetness.