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A popular salad dish that originated in Lebanon and became a favorite in many countries. This salad is made with generous amounts of fresh mint, parsley and bulgur wheat.


1 cup bulgur wheat
1 cup finely chopped flat-leaf parsley
1 small Lebanese cucumber, peeled, deseeded and finely diced
1 cup finely diced tomatoes
1 medium onion, finely diced
2 tablespoons chopped fresh mint leaves
80 ml olive oil
90 ml lemon juice
fresh ground pepper


* Place bulgur wheat in a large bowl and pour in enough hot water to just cover the wheat. Leave to soak for 20-25 minutes.

* After soaking, squeeze out excess liquid from bulgur using your hands or a paper towel. Fluff up the grains using a fork.

* Combine all ingredients in a bowl except the last 2 condiments. Toss well and then season with salt and pepper according to your preference. You can serve this immediately or chill in the refrigerator to allow flavors to infuse.

Tip: You can also serve this salad with a pile of romaine lettuce leaves in two ways. Place some tabouleh in the center of each lettuce leaf and fold into a parcel. Or line a serving bowl with the lettuce leaves and add the salad. Enjoy!
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