🇱🇧 Lebanon · Food
Authentic Tabbouleh
By eatmundo · July 11, 2026
🇱🇧 LBAI-generated imageA 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
What is Tabbouleh?+
Tabbouleh is a Levantine salad originating from Lebanon, primarily composed of finely chopped parsley, mint, onion, and bulgur. Seasoned with olive oil, salt, and allspice, it is typically served as an appetizer or side dish within a mezze spread.
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.
🇱🇧 LBAI-generated imageMundo Match
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