🇱🇧 Lebanon · Food
Authentic Tabbouleh
By eatmundo · July 11, 2026
A vibrant Lebanese salad where parsley is the hero, accented by finely chopped tomatoes, mint, and a delicate touch of fine bulgur.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 50g of fine bulgur in the juice of 1 lemon for 20 minutes.
- 2
Finely chop 3 bunches of flat-leaf parsley by hand—do not use a processor.
- 3
Dice 3 firm tomatoes into very small cubes, removing excess liquid.
- 4
Finely mince 1 small onion and mix with a pinch of allspice.
- 5
Combine the parsley, tomatoes, and onion in a large chilled bowl.
- 6
Add the softened bulgur and 1 cup of chopped fresh mint leaves.
- 7
Drizzle with 60ml of extra virgin olive oil and the remaining lemon juice.
- 8
Toss gently with two spoons until evenly coated, avoiding bruising the herbs.
- 9
Season with salt to taste and serve cold, ideally inside crisp romaine lettuce leaves.
Frequently Asked Questions
Should I use curly or flat-leaf parsley for authentic tabbouleh?+
Flat-leaf (Italian) parsley is preferred for its superior flavor and texture in this salad.
Do I need to cook the bulgur before adding it?+
No, you should soak fine-grain bulgur in lemon juice or water until it is tender, rather than cooking it on the stove.
What is the secret to preventing the tabbouleh from becoming soggy?+
Remove all the seeds from the tomatoes and ensure the washed parsley is completely dry before chopping to keep the salad fresh.
How finely should the parsley be chopped?+
The parsley should be minced finely by hand using a very sharp knife to avoid bruising the leaves and turning them into mush.
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