Tabbouleh طبولة

This Middle Eastern salad takes on many forms. In the West, we are more than likely to find this salad loaded with bulgur (sometimes, even with couscous! arghh) but it should actually be more about the parsley than the bulgur. In most Middle Eastern recipes, the bulgar tends to be little specks here and there whereas the parsley is bountiful.

In it’s simplest forms it just loads of parsley, a bit of mint, tomatoes, specks of bulgar drizzled with olive oil and lemon juice. My version, however, is slightly different but as the saying goes “there is more than one way to skin a cat”.


1-2 handfuls fine bulgur

1 large bunch fresh parsley, chopped

A handful of fresh mint leaves, chopped

2 tomatoes, finely diced

½ cucumber, finely diced

1 red pepper, finely diced

1 onion, finely diced

2 tsp. sweet pimenton (or paprika)

2 tsp. ground cinnamon

Salt, to taste

½ lemon, juiced

Olive oil, as desired (I tend to go overboard, like a good Mediterranean…)


1 Make the bulgur by rinsing in cold water a few times and letting it soak for 20 minutes. Squeeze as much liquid out as possible.

2 Place bulgur in a bowl and add the parsley, mint, tomatoes, cucumber, red pepper and onion.

3 Season with paprika, cinnamon and salt. Dress with lemon juice and olive oil. Mix well.



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