Traditional Lebanese Tabbouleh

How to recognize a real traditional Lebanese tabbouleh? Not all is what it seems. There are various ways of compiling a tabbouleh. We have asked our Beirut Private Chefs’ expertise on the subject.

Indeed, depending on which region of Lebanon and surroundings, there are some similarities and some differences. However, among all ingredients the main one should remain the fresh parsley. 

Indeed, you will find tabboulehs mixed with semolina or bulgur or even quinoa sometimes nowadays. Without forgetting the two other mandatory ingredients which are tomatoes and onions. Some will contain more semolina than parsley, others will not have semolina at all. We can observe a great variety of this simple yet refreshing dish. 

It’s all about the prep. The main element, which for us stays the fresh parsley, has to be thinly chopped and in abundance. Hmmm, what an extraordinary smell! 

tabbouleh preparation

 

As our Chefs are saying:

An authentic tabbouleh is greener, has many tomatoes and just a little bit of bulgur. 

 

Here’s a nice recipe you could easily make at home. Enjoy !

Traditional Lebanese Tabbouleh
Serves 7
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 4 bouquets of fresh parsley finely chopped
  2. 1 bouquet of fresh green mint finely chopped (as well)
  3. 1 cucumber finely chopped (as always, not to alter the taste)
  4. 5 nice and red chopped tomatoes
  5. 1 white onion finely chopped (still)
  6. 1/4 cup of bulgur
  7. 1/3 cup of olive oil
  8. 1/2 cup of freshly squeezed lemon juice
  9. 1/2 to 2/3 teaspoon of salt
  10. 1/3 teaspoon of the famous Lebanese 7-spices (allspice, black pepper, cinnamon, ground cloves, ground nutmeg, fenugreek, powdered ginger)
Instructions
  1. Rinse all vegetables beforehand and let them dry, especially the parsley and the mint.
  2. Cut the stems and thinly chopped the parsley.
  3. Disperse the parsley over a towel in order to get rid of the remaining water drops.
  4. Cut the stems off mint, and chopped it finely.
  5. Again, disperse the mint over a towel to get rid of the water drops.
  6. Chopped tomatoes in small cubes and place in strainer to let the juice flow as we want to avoid having too much liquid stagnate at the bottom of the tabbouleh.
  7. Finely chop onions and mix with the 7-spices.
  8. Finely chop the cucumber.
Notes
  1. Once your tabbouleh is ready, add the lemon juice, some olive oil and salt.
  2. Additionally, for the final touch, serve it over a nice arrangement of lettuce leaves.
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