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The Perfect Tabbouleh

Tabbouleh is more than just a salad; it is a lifestyle. This is the original perfect recipe I grew up eating. Once you try this recipe, you’ll never prepare tabbouleh any other way.
Course Salad
Prep Time 30 minutes
Servings 6

Ingredients

  • 4 bunches flat leaf parsley, or 5 ½ cups leaves and tender stems only
  • 2 cups tomatoes, or 4 pcs
  • cup burghul
  • ½ small onion or 70 g very finely chopped
  • ¾ cup extra virgin olive oil
  • ½ cup lemon juice
  • 1 tbs dried mint
  • 1 tsp salt
  • ½ tsp salma’s spice

Instructions

  • In a large bowl, soak burghul in lemon juice.
  • Chop tomatoes very finely and add to burghul mixture. Adding tomatoes before parsley ensures that the lemon juice gets mixed with juices from the tomatoes.
  • Remove parsley’s stems and chop very finely, add to the bowl.
  • Add salt and spice to the onion and squeeze the juices out, then add to the bowl.
  • Add dried mint and olive oil.
  • Mix really well and serve immediately with romaine lettuce.