Tabboule

Tabboule is our Lebanese pride, along with hummus. Lebanon is the record holder in the Guinness Book of World Records when 250 of our Lebanese Chef’s made the biggest plate of Tabboule in the whole world. We Lebanese can and will eat tabboule any place, any time: for breakfast, lunch, as a snack or even at dinner. It is THAT Delicious. The best thing about it is that tabboule is made just from vegetables and bulgur, so anybody can enjoy it and it goes well with most anything!

Ingredients:

  • 2 cups of finely  chopped fresh parsley
  •  few leaves of fresh mint chopped with the parsley, or else they will turn black
  • 1 small onion filnely diced
  • 3 red tomatoes, finely chopped
  • 1 tablespoon of bulgur, fine and dark brown color
  • juice of 2 lemons
  • salt, seven spices, olive oil

Preparation:

  • Wash the chopped parsley with mint and put in a strainer
  • Add the chopped tomatoes to the parsley
  • Mix the chopped onion with a dash of salt and a little seven spices and add it to the mixture of parsley, tomatoes and onion
  • Wash the bulgur and drain it, then add one tablespoon of lemon juice to it
  • Now the Tabboule is ready, season it to your taste with salt, allspice, lemon juice and olive oil
  • Mix it well and put it on a serving plate garnish with lettuce or cabbage

ET VOILA..C’EST TOUT:)

Comments

  1. I LOVE TABBOULE! I can’t wait to make this! Yum.

  2. Thank you Heather… I hope you will enjoy it….

  3. Hi Nina, I love cooking with bulgur, but strangely I’ve never made tabboule (I know, I know, as soon as summer is here with good tomatoes, I’ll try this!!). Thank you for following my blog! I love Lebanese food (who doesn’t?) and am looking forward to reading more recipes here 🙂

  4. I’ve never tried tabboule before, thanks for the recipe!

  5. Hi Nina. I plan to make this next week . Do you cook the bulgur first? It looks delicious and I am looking forward to it.

  6. Thank you for the link to my recipe.

Trackbacks

  1. […] potatoes or bulgur. Bulgur is a main ingredient in our cuisine. It could be fine in kibbe and tabboule, or coarse when cooking it with tomato, vegetables or meat. The meal I am making today is called […]

  2. […] Nina’s tabboule recipe is here. […]

  3. […] made lunch ahead as I was making the tabboule from Tabkhet el Yom.  Nina confirmed for me that her recipe uses uncooked Bulgar wheat so I gave it a go.  I was a […]

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