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How to Make Tabbouleh Salad: The Original Lebanese Recipe

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Ingredients

Adjust Servings:
4 bunches Fresh Parsley Lebanese, Greek or Italian
5 medium Tomato
4 Spring Onion
1 small handful Fine Burghul Fine cracked wheat
½ cup Olive Oil extra virgin
½ cup Lemon Juice Fresh
1/3 tsp Lebanese 7-Spice or allground
½ tsp Salt or as desired
6 Lettuce Hearts optional

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How to Make Tabbouleh Salad: The Original Lebanese Recipe

Of pure Lebanese origins, the Tabbouleh is a healthy, rich and super-green salad known for its juicy lemon-tangy kick and refreshing taste.

  • 40 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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Vegan Dish EasyLebaneseRecipes

A Fulfilling and Refreshing Salad That Has Traveled The World From The Cedar Land!

Tabbouleh Salad!

The Lebanese Tabbouleh has taken its rightful place among the healthiest foods in the recommended lists and books of worldwide nutritionists. No much to wonder here. It is light, non-fattening and contains the many benefits of its many components: virgin olive oil, tomato, parsley, spring onion, lemon and wheat.

The Lebanese Tabbouleh ranks #1 in my list of favorite foods. It is also as high ranked in the list of my children. 🙂

How to make the Lebanese Tabbouleh Salad?

Tabbouleh with lettuce
Tabbouleh Salad

It is a question I am always asked by my non-Lebanese friends and guests. You have probably seen several variations around, in restaurants and supermarkets outside Lebanon. Unfortunately, most are not the authentic recipe.

As a first rule, know that the Lebanese Tabbouleh is essentially composed mostly of chopped parsley, the tomatoes in less quantity, and very little wheat. The taste of lemon juice should be relevant.

In fact, the Lebanese Tabbouleh is a “healthy, rich and super-green salad” known for its juicy lemon-tangy kick and refreshing taste.

Lebanese early immigrants and their families still enjoy their homemade Tabbouleh. (New Jersey, USA) . Visit our very interesting interview with our featured guest: Joyce Saydah.

 

Initially, the Lebanese Tabbouleh used to be eaten with fresh grape leaves. Some still eat it this way, while some eat it with lettuce hearts instead or simply without.

The Lebanese Tabbouleh is served as a salad, or side dish, with grilled meat or BBQ along with Hummus. However, we pretty much have our Tabbouleh with almost any consistent meat or fish dish.

It is well served with Baked Kibbeh, Shawarma, Sheikh el-Mehchi, Fish Kibbeh, Maghrabieh, and you name it! But hey, delicious and refreshing as it is, you can eat it with almost everything or alone anytime!

 

Lebanese Tabbouleh saladMy good friend Ibtissam used to serve us Tabbouleh in the afternoon or in the evening before the welcoming cake. Her version of Tabbouleh, also as delicious, contains finely chopped cucumber for added freshness, and a couple of fresh mint finely chopped.

Our Lebanese Tabbouleh has its special place in the Lebanese Mezza menu. No “respectable” Mezza is served without it. It is expected and much awaited.

With great pleasure, I share with you the recipe of the most famous Lebanese side dish:

The Tabbouleh Salad!

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Steps

1
Done

1- Rinse the parsley and let it dry well by spreading on towels.
2- Finely chop tomatoes into very small cubes and place them in a deep recipient.
3- Chop the Spring onions finely and add them to the tomatoes.
4- Mix tomatoes, onions, burghul and the 7-spices.
5- Cover and let it rest in the fridge.
6- On the side, mix the lemon juice, salt & olive oil.

2
Done

Cut stems off the parsley and chop finely. The finer the more accurate your Tabbouleh.

There is a say in Lebanon that a good housewife is known from how fine the parsley of her Tabbouleh is. While it is not necessary true, a good tasteful Tabbouleh must have its parsley chopped very finely.

3
Done

15 min or so before serving

The Tabbouleh is mixed right before serving to keep its refreshing taste and crispiness.

1- Mix all ingredients, shake well the prepared dressing, and pour it over the tabbouleh.
2- Mix all well, nicely... and carefully not to smash the tomatoes.
3- Refrigerate for about 10 min.

4
Done

Garnish

Decorate with:
1- small lettuce hearts,
2- some chopped tomatoes on the top center
3- Half-slices of lemon on the sides

Claudys

Family-oriented and former Gourmet Group member with decades of culinary experience, Claudys is well-traveled, a writer, a humanitarian, and a public speaker, holder of a M.Sc. in Psychology, a diploma in Event Production, and decades of executive roles in both the business and humanitarian fields. ~~ Conveying Lebanon Culture and its Heritage, this blog features related stories, recipes, and exclusive interviews; an online Cultural Community welcoming Lebanese friends and descendants, and all food lovers.

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