Tabbouleh recipe

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Rating:

4.5/ 5 stars 21 Votes
  • Cuisine: Lebanese

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

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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.

 

If you enjoyed this Tabbouleh recipe then browse more Lebanese recipes, side dish recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

   
02 Aug 2011 01:59 AEST
john-mathew kassis
penrith
HI
hi samira this is a beutifully made delicous tabouleh :)
Agree(3 people agree)
Disagree(0 people disagree)
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!
Agree(2 people agree)
Disagree(0 people disagree)
08 Oct 2010 10:53 AEST
Fiona
Tambellup
Yummmy
Prefect !!
Agree(0 people agree)
Disagree(0 people disagree)
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!
Agree(3 people agree)
Disagree(3 people disagree)
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
Agree(8 people agree)
Disagree(6 people disagree)

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