Authentic Lebanese Tabbouleh, in the Right Proportions
Authentic Lebanese tabbouleh is built on finely chopped parsley (three bunches) with only a small amount of soaked fine bulgur, along with tomato, spring onion and mint, dressed in olive oil and lemon juice. Salt and lemon go in immediately before serving so the parsley stays crisp.
- Prep
- 25 min
- Cook
- —
- Total
- 45 min
- Calories
- 180
The difference between Lebanese tabbouleh and the version most kitchens make is the ratio. In Lebanon the parsley is the dish and the bulgur is a grace note — not the other way round.
Method
-
1
Soak the bulgur
Soak the fine bulgur in tomato juice or warm water for twenty minutes until it swells, then squeeze it dry.
⏱ 20 min -
2
Chop the herbs
Chop the parsley very finely with a sharp knife — not a food processor, which bruises it and draws out the water. Do the same with the mint and spring onions.
⏱ 15 min -
3
Combine
Toss the parsley, mint, spring onion, tomato and drained bulgur together in a wide bowl.
-
4
Dress it
Immediately before serving, add the olive oil, lemon juice, salt and spices and fold gently. Serve with lettuce leaves for scooping.
⏱ 3 min
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Tips that actually matter
- Chop the parsley with a knife, never a processor — the processor ruins it.
- Salt goes in last; added early it draws the water out of the tomatoes and parsley.
- In hot weather, chill the bowl before you mix so the salad stays crisp.
People also ask
Why is my tabbouleh watery?
Either the salt went in too early or the tomatoes were very juicy. Seed the tomatoes and add the salt at the moment of serving.
Can I make it without bulgur?
Yes, and it becomes gluten-free. Add some finely diced cucumber in its place.
How long does it keep?
It's best the same day. If you prep ahead, keep the dressing separate and add it just before serving.
Cook mode
Authentic Lebanese Tabbouleh, in the Right Proportions
-
1
Soak the bulgur
Soak the fine bulgur in tomato juice or warm water for twenty minutes until it swells, then squeeze it dry.
-
2
Chop the herbs
Chop the parsley very finely with a sharp knife — not a food processor, which bruises it and draws out the water. Do the same with the mint and spring onions.
-
3
Combine
Toss the parsley, mint, spring onion, tomato and drained bulgur together in a wide bowl.
-
4
Dress it
Immediately before serving, add the olive oil, lemon juice, salt and spices and fold gently. Serve with lettuce leaves for scooping.
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