• Servings : 6

A delicious “starter” salad, full of vitamin c. It is also part of the Lebanese mezzeh.


  • 4 big bunches of fresh parsley (preferably with flat leaves - mediterrenean)
  • 1 big bunch of fresh mint
  • 1 medium white or red onion
  • 5 medium tomatoes
  • Juice of 1 lemon (or more if needed)
  • 1/2 cup of bulgur (burghul)
  • 5 big spoons of olive oil
  • Salt
  • Allspice


Step 1

After cutting the big stems of the parsley that has already been washed, cut the remaining parsley very fine (arrange in small bunches for easy cutting) and put aside.

Step 2

Remove the mint leaves from the stems and cut it very fine. Then add it to the parsley.

Step 3

Peel and cut the onion in very small cubes. Rub with salt and allspice and put over the parsley.

Step 4

Cut the tomatoes also in very fine cubes and add to the above mix.

Step 5

Add the lemon juice (depending on your taste), the olive oil, the salt and the burghul. Mix everything together and refrigerate for 30 minutes.

Step 6

Please note that the burghul is a pre cooked crushed wheat, therefore you can add it as it is or, if you prefer, use it after it has been soaked in water for a while.

Step 7

Serve the tabbouleh with whole lettuce leaves on the side. The salad leaf is used to "spoon" the tabbouleh and eat together... this, if you like.

Recipe Type: Ingredients: , , , , ,

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