Go Back

Tabbouleh (Taboli)

The national disk of Lebanon, a super healthy and very easy salad to make. Tastes amazing all year around.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 2 people
Course: Salad
Cuisine: Lebanese
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 cups Fresh parsley, finely chopped
  • 1/4 cup Fresh mint, finely chopped
  • or 1 tsp dried mint
  • 1 cup Ripe red tomatoes, diced into small cubes
  • 1 small Brown onion, finely chopped
  • 1 tsp Salt (or to taste)
  • 1 tsp black pepper (or to taste)
  • 1/2 tsp sumak
  • 1/4 cup Bulgur (fine cracked wheat, also called Borghol)
  • 1/4 cup lemon juice
  • or 1/4 cup Sour grape juice
  • 1/4 cup Extra virgin olive oil

Method
 

  1. Before you start preparing the vegetables, soak 1/4 cup fine bulgur with the lemon juice for about 10 minutes. This enhances the flavour of the tabbouleh.
  2. Wash all the vegetables in clean cold water, and dry them.
    To finely chop the parsley, bunch them together and slice through them with a sharp knife, then rock the knife back and forth to cut the parsley more finely.
    Finely chop the mint, add them to the bowl.
    Finely dice the tomatoes, add them to the bowl.
  3. Finely dice the onion, and then rock the sharp knife back and forth to cut them into smaller cubes. After chopping the onion, season it with the salt and black pepper and sprinkle the sumak on top, then rub it with your hand to enhance its aroma and to soften it. Add them to the bowl.
  4. Add the soaked bulgur and olive oil to the bowl and mix very well. Taste and adjust the seasoning to taste, you could also add more lemon juice if you like.
  5. Place the bowl in the fridge and serve it with pomegranate molasses.

Notes