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Tabbouleh (also tabouleh or tabouli) is a Levantine salad dish. Traditionally a mountain dish from the Eastern Mediterranean, it has become one of the most popular Middle Eastern salads. Tabbūle is a Levantine Arabic word meaning literally "little spicy".

Left: Tabbouleh.

Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

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In the Arab world, but particularly the Greater Syrian region, it is usually served as part of the mezze, and is served with romaine lettuce. In Iraq, the dish is considered native to Mosul, whose cuisine is tightly linked to that of Syria. The Lebanese use more parsley than bulgur wheat in their dish.

Left: Lebanese Tabbouleh.

A Turkish variation of the dish is known as kısır, while a similar Armenian dish is known as eetch. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli.

Like hummus, baba ghanouj, pita and other elements of Arab cuisine, tabbouleh has become a popular American ethnic food. Tabbouleh is also popular in Colombia, Brazil, Argentina and Mexico due to the large middle eastern populations.

Tabbouleh Recipe Ingredients

  • 1 Cup (240ml) Bulgur Wheat (medium grained)
  • 1/2 Cup (120ml) Olive Oil
  • 1/2 Cup (120ml) Lemon Juice
  • 1 Tbsp Salt
  • Ground Black Pepper
  • 1 bunch Parsley (Italian or curly)
  • 1/2 Green Bell Pepper (optional)
  • 1/2 Red Bell Pepper (optional)
  • Sliced Ripe Olives (optional)
  • Dash of ground nutmeg (optional)
  • 2-3 Ripe Tomatoes (optionally peeled)

Serves: about 8 people.

Recipe Cooking and Preparation Method

  1. Cover the wheat in boiling water and let stand for five minutes, drain.
  2. Add lemon juice, oil, salt and pepper.
  3. Stir, refrigerate while the rest of the vegetables are being chopped.
  4. Core and finely chop the bell peppers.
  5. Remove the larger stems from the parsley and finely chop.
  6. Drop the tomatoes in boiling water for 20 seconds, then run under cold water and the skins peel off easily.
  7. Quarter the tomatoes and discard seeds.
  8. Chop finely.
  9. Mix all vegetables along with olives and nutmeg into the wheat.
  10. Refrigerate at least four hours.

Food Serving Suggestion


Great as a salad, or as a meal in itself. Serve with falafel. 



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