Authentic Lebanese Tabbouleh Recipe
This is “the” Tabbouleh recipe that mom is famous for. Fresh, lemony, juicy, and did I say fresh? We hope you like it.
Ingredients
- 4 bunches Italian Parsley chopped finely, let dry
- 1 bunch fresh green mint chopped finely, let dry
- 1 Persian cucumber chopped finely
- 4 tomatoes medium. chopped finely, drained
- 1 white onion chopped finely, drained from juice
- 1/4 cup Bulgur or Bulgur, fine cracked wheat #1
- 1/3 cup olive oil
- 1/2 cup lemon juice freshly squeezed
- 1/2 teaspoon salt
- 1/3 teaspoon 7 Spices Lebanese or Arabic 7-Spices
Instructions
Preparation
- Rinse all vegetables and let dry on a paper towel, especially the parsley and mint.
- Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture.
- Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry.
- Finely chop tomatoes into small cubes 1/3in then place in strainer to get rid of the excess juice.
- Finely chop onions, drain then mix with the 7-spices, set aside.
- Finely chop the cucumber
- Soak the bulgur in half of the lemon juice with a bit of salt.
Serving
- Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed.
- Serve as a side salad along with some lettuce leaves.
Notes
- Very Important: Once vegetables are chopped, ensure they are drained of their excess juices otherwise we'll end up with a soggy Tabbouleh.
- Mix the Tabbouleh only right before serving. If you mix it too much in advance it turns soggy quickly.
- Notice that we've used only 1/4 cup of Bulgur for 4 servings. This is the right balance in traditional Tabbouleh. In the US for some reason, restaurants overload what they call as Tabbouleh with a ton of Bulgur that it becomes something completely different.
- If you don't have the Lebanese 7-Spices handy, you can make your own by mixing equal proportions of ground Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, and Powdered Ginger.
Nutrition Facts
Authentic Lebanese Tabbouleh Recipe
Serving Size
3 Tablespoons
Amount per Serving
Calories
252
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Sodium
332
mg
14
%
Potassium
736
mg
21
%
Carbohydrates
20
g
7
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
5844
IU
117
%
Vitamin C
107
mg
130
%
Calcium
105
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!