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Tabbouleh [Arabic: tabūlah] is a Levantine Arab salad traditionally made of bulgur/bulgor, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as using couscous instead of bulgur.
Traditionally served as part of a mezze in the Arab world, tabbouleh was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures.
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Tabbouleh • تبولة
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
— There are no set rules with quantity of each ingredient. Use this list as rule of thumb.
INGREDIENTS
• 80 g/ ½ cup bulgur/bulgor #1
• 1 cup boiling water
• 170 g/ 1 cup tomato de-seeded, diced
• 150 g/ 1 cup cucumbers diced (2 Persian cucumbers are best)
• 30 g/ 2/3 cup parsley finely chopped by knife
• 15 g/ 1/3 cup mint finely chopped by knife
• 30 g/ ½ cup/3 stems green onion finely sliced by knife
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• salt & ground black pepper to taste
DIRECTIONS
◊ In a 3-cup-sized heat-safe bowl, add bulgur and pour hot water and set aside until it cools. Bulgur will expand to 3 times. Once cooled put it in refrigerator.
◊ In a 5-cup-sized serving bowl, add bulgur, tomatoes, cucumbers, parsley, mint, green onion, olive oil, lemon juice and mix well. Put it in refrigerator for at least 30 minutes to marinate and chill. (Add salt and pepper before serving to avoid cucumber and tomato from sweating and loosing their crunchy texture).
◊ When ready to serve, add salt & pepper, taste the tabbouleh,and add more lemon juice or olive oil to taste.
◊ Serving suggestion : As a snack or a meal, half a pocket-bread, spread 1 Tbsp hummus inside and fill it with tabbouleh!
~ بالهناء والشفاء • Bil-hanā’ wa ash-shifā’ • Bon Appétit! ~
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So, what’s cooking in your kitchen?
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→ Look, I made it!
November 25, 2013
“I am featuring this delicious and refreshing middle-eastern dish that I based off her [Fae’s] recipe. I made a small change (my twist & tango!) and replaced the bulgur – which is part of a real authentic tabouleh – with my superfood version, the Quinoa. I wanted to make this recipe [Quinoa Tabouleh] superfoodista-style, but still keep its original flavor, and I thought that quinoa would be somewhat similar to the bulgur – or at least not modify the taste too much.”
~~Superfoodista
I haven’t made tabbouleh in ages! Sounds like a yummy recipe!
It is great, both with original bulgur, and what is a big choice now, quinoa. Enjoy!
Dear Fae, thanks so much for the ping back and link! Love it!! It’s so awesome to be featured on your wonderful blog! 😉 Thanks again, really appreciate! Love, love the recipe too! Will make it more often for sure now! big hug, Sylvia
one of my favourite dishes!
Yum — I love tabbouleh. Here’s my version, quite similar to yours.
Your tabbouleh has so much more healthy stuff in it!
Reblogged this on . Rachel's Road To Radiance . and commented:
Food of my youth!
I love tabbouleh, it’s one of my favorites. I love it with bulgar but also really love with cous cous. This has inspired me to make it, I haven’t had it in a while and love it so!!
I rarely have tabbouleh but I’m always happy when I do. Yours looks so pretty and so very fresh that I almost feel like I can inhale its fragrance. A wining recipe!
Hi Fae,
I have never made Tabbouleh, I really don’t know why. I have promised myself, several times, but not yet there. The salad look delicious and the photo is also very nice and clear. I can see the grains of bulgur. Must I use the persian cucumbers or can I substitute with the English cucumbers we have there. I also don’t like parsley too much, can I substitute with cilantro? Thanks for sharing this. It looks wonderful. Have a fantastic weekend!
Hi Liz, Yes English cucumbers are perfect. As for other kinds of cucumbers, just cut out excessive seeds. I’m sure you can use cilantro instead of parsley. Put a little bit at a time and stop when the amount is perfect. You have a great weekend too! 😀
Fae that looks so refreshing and delicious!
Tabbouleh! I use to eat this everyday 10 years ago when living with a Middle East community to research on their lifestyle and to learn new culture. Fabulous recipe, Fae! 😀
I love a good & decent tasty tabbouleh even with millet, quinoa or the original bulghur!!! I often eat this with grilled fish on the side, dear Fae!!!! Mmmmmmmm.
This is an evergreen. Thank you for sharing your version, it does look terrific!
OH I love tabbouleh! Yours looks so simple and fresh. Great recipe.
Now I’m wondering where you can get Persian cucumbers!
If you cannot find Persian cucumber in your neighborhood, hot-house English cucumber is just fine. Other types of cucumbers with lots of seeds, just cut off the seed part and they should work fine too.
Yum! Tabbouleh is so good!
Mmmm, so good! Fae, I am making your salad this Sunday.
Thanks for sharing the recipe. I have once tried this making tabbouleh with quinoa. Turned out quite nice
Looks delicious!
Great salad, Fae! So fresh! To be honest with you, I have never heard of bulgur. Such an interesting ingredient! I’m going to look for it in my local grocery stores.
Have a wonderful weekend!
You may find some form of bulgur in most supermarkets. However, I recommend you to purchase from a Mediterranean or Middle Eastern markets and make sure to get “#1″ size, $2~$3 for a 24oz/680gr bag.
Have a wonderful weekend, too! 😀
I love tabbouleh! I can’t believe I don’t make it… I confess! I buy it. Bet yours is way more delicious! So simple and fresh, I really should make it! Thanks Fae!
Reblogged this on The Jackson Diner.
I love tabbouleh and yours looks great, Fae. Thanks for sharing it.
My absolute favorite!!
I just love this, so healthy, fresh and vibrant. Can’t wait to make it
Tabbouleh is a great dish and your recipe, Fae, sounds tasty. Please pass the pita.
Where can we buy bulgur?
Hi Ren, I missed you!
You may find some form of bulgur in most supermarkets. However, I recommend you to purchase from a Mediterranean or Middle Eastern markets and make sure to get “#1” size, $2~$3 for a 24oz/680gr bag.
I love, love tabbouleh! Don’t know why I haven’t made it lately. I have practically all the ingredients at my disposal. Parsley, mint, tomatoes, cucumbers all are within reach in the backyard. Maybe because I ran out of bulgur. Well, that’s easy enough to remedy. Tabbouleh it is for lunch tomorrow!
Thanks for the recipe, Fae.