This recipe is particularly important because it is my favorite salad, of all time! Taboule, Tabbouleh or Tabouli…however you want to spell it, is a salad originating from the Arab world, and depending where you go in the region the recipe differs a little bit in terms of ingredient ratios. It is, however, most predominant in Lebanon and parts of Syria. I bring you the Lebanese Tabouli, the one that I grew up with!
Prep Time: 20 minutes
Cook Time: N/A
Yeild: 4-6 servings
- 3 Medium bunches of curly Parsley
- 3 Medium Tomatoes
- 5 Scallions
- 1/4 cup fine Bulgur wheat
- 2 ripe lemons, juiced (about 3 tbsp – the more the merrier!)
- 3 Tbsp Olive Oil
- 2 tsp Salt (or to taste)
- 1 small bunch Fresh Mint Leaves (substitute for 1 tbsp dried Mint)
- Soak and wash the Parsley thoroughly, remove all the thick longer stems and dry VERY WELL before chopping. (Wet parsley will crush when minced, so make sure to let dry well)
- Using a very sharp knife, chop the parsley until fine making sure not to mash the leaves!
- Finely chop the tomatoes and scallions and add on top.
- Add the Bulgur wheat directly on top of the tomatoes and pour the lemon juice over them to help the soaking process.
- Add salt, olive oil and mint.
- Mix and serve!
Tip: To make Tabouli the faster way, try using a food processor to finely chop the parsley, scallions and tomatoes! The parsley has to be completely dry to do this otherwise the blade will mash the leaves rather than chop them.
Tip: Garnish your Tabouli bowl with lettuce leaves and use the lettuce leaves as lettuce cups to scoop and eat the Tabouli!