🛒 Ingredients
- 60g fine bulgur
- 200g fresh parsley chopped
- 3 small ripe tomatoes
- 1 small onion
- 3 scallions
- 30g fresh mint
- 3 lemons (juice)
- 4 cda virgin olive oil
- salt
👨🍳 Step-by-step instructions
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Soak the bulgur for 15 minutes in warm water, drain.
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Chop the parsley and mint very finely.
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Cut the tomatoes and onion into small dice.
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Mix all the ingredients with drained bulgur.
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Season with lemon, oil, and salt.
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Let it rest for 30 minutes in the cold so the flavors can be absorbed.
💡 Chef's tip
The bulgur should be fine (not whole wheat). Parsley must be knife-chopped, not blended — a processor releases too much liquid. Drain the tomato over a sieve for 10 minutes before adding it.
📝 Our take
Real Lebanese tabuleh has far more parsley than bulgur — contrary to what most restaurants outside Lebanon serve. The bulgur is almost a condiment, a minimal base to bind the whole thing. Knife-chopped parsley (never a processor), well-drained tomato and fresh mint are the real protagonists. A generous pour of olive oil and lemon at the end.
🍷 Wine & food pairing
Ice water with lemon or cold black tea. In a Lebanese mezze it accompanies hummus, falafel and pita. For wine, a fresh Sauvignon Blanc or a Lebanese white from Merwah grapes.
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