Lebanese Cuisine

Tabbouleh

Cuisine: Lebanese Created by Samira Saab

Ingredients

1 bunch fresh parsley, leaves rolled and finely shredded
Handful of fresh mint leaves, finely shredded
Juice of 1 to 2 lemons
2 tbsp fine burghul
3-4 medium tomatoes, diced
4 green shallots, finely chopped
Salt and pepper
Olive oil
Lettuce leaves, to serve

View Conversion table

Preparation

After chopping, wash parsley and mint and drain well. Squeeze lemon over burghul and leave to soften.

Combine parsley, mint, tomato, shallot and softened burghul. Season with salt and pepper and mix in olive oil. The best way to mix is to use your hands. To eat, spoon some of the tabouleh onto a lettuce leaf, roll up and eat.

Note:
Tabbouleh can be prepared 1-2 hours ahead, but add salt, pepper and oil just before serving.

Lebanese Restaurants

Displaying 10 of 134 Lebanese Restaurants.

Restaurant		Suburb
1.	El Bahsa	Newtown
2.	No No's	Red Hill
3.	Abla's	Carlton
4.	Almazett	Caulfield North
5.	Dunyazad	Balwyn North
6.	Kanzaman	Richmond
7.	Samsara	Mt Waverley
8.	Summerland	Bankstown
9.	Almustafa	Glebe
10.	El-Manara Lebanese Restaurant	Lakemba

02 Aug 2011 01:59 AEST

john-mathew kassis

penrith

hi samira this is a beutifully made delicous tabouleh :)

09 Nov 2010 10:27 AEST

Christabel

Marangaroo, Western Australia

Converted!

I love the use of lemon juice to soften the bulghur rather than having to boil it beforehand. A really easy, unintimidating way to prepare taboulleh--and delicious!

08 Oct 2010 10:53 AEST

Fiona

Tambellup

Yummmy

Prefect !!

24 Oct 2008 02:06 AEST

Patricia

Sydney

No Pepper in Tabouleh

Hi there, There are at least 3 ways tabouleh can be made depending from which area of Lebanon you come from, North, South or Beirut. The recipe from the city, Beirut, does not contain pepper. With Lebanese cuisine, you can go from one restaurant to another and the same dish can be made many different ways depending on the region the chef/cook grew up in. But all in all, its a great feed!

20 Oct 2008 03:11 AEST

John Fenn

York

Oops, no mint!

Hi All Loved this recipe when mixed with the Kafta recipe. But being in the country I had no access to mint leaves or lemons and all the shops were shut. So I used a couple of teaspoons of bottled mint sauce instead of the lemons and mint. Turned out pretty well. I promise to shop better next time. John

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.