About this Dish
The world's most misunderstood salad. Authentic Lebanese tabbouleh is predominantly flat leaf parsley with a small amount of bulgur wheat — the opposite of most Western versions which drown the parsley in grain. Dressed simply with lemon juice, olive oil and salt.
IngredientsServes 4
🌿Flat leaf parsley, 4 large bunches (about 400g), finely chopped
🌾Fine bulgur wheat, 50g
🍅Ripe tomatoes, 4 medium, finely diced
🧅Spring onions, 6, finely sliced
🌱Fresh mint leaves, small bunch, finely chopped
🍋Lemons, juice of 3, freshly squeezed
🫒Extra virgin olive oil, 80ml
🧂Fine sea salt, 1 tsp or to taste
Method
1
Place the bulgur wheat in a small bowl and pour over just enough cold water to cover it. Let it soak for 20 minutes until softened, then drain thoroughly and squeeze out any excess water with your hands — you want it dry, not soggy.2
While the bulgur soaks, finely dice the tomatoes and place them in a large bowl. Season with a pinch of salt and let them sit so they release their juices, which will become part of your dressing.3
Wash and thoroughly dry the parsley — wet parsley will make a soggy salad. Hold the bunches tightly and use a sharp knife to finely chop the leaves and the tender upper stems, discarding the thick lower stalks.4
Add the chopped parsley, mint and spring onions to the bowl with the tomatoes. Add the drained bulgur wheat and toss everything together gently.5
Dress with the lemon juice, olive oil and salt. Toss well and taste — authentic tabbouleh should be punchy and bright, so adjust lemon and salt confidently.6
Let the salad rest for 10 minutes before serving so the flavours meld together. Serve at room temperature, traditionally alongside romaine lettuce leaves used as scoops.User Reviews
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