Tabbouleh is a Middle Eastern dish made with bulgur wheat, herbs, and spices. It is often served as an appetizer or salad and is popular in vegetarian and vegan cuisines. The dish can be customized with different ingredients and is typically served with pita bread or other Middle Eastern dishes. A basic recipe involves soaking bulgur wheat in boiling water, adding lemon juice and seasonings, and then mixing in finely chopped herbs and vegetables.
Tabbouleh, also spelled tabouleh or tabouli, is a Middle Eastern dish made with bulgur wheat, finely chopped herbs, and spices. Tabbouleh is often served as an appetizer, salad or part of a mezze, the Middle Eastern equivalent of tapas. Tabbouleh is believed to have originated in Lebanon, where it is the national dish, but is now enjoyed around the world, particularly in vegetarian or vegan cuisines or as a summer refresher.
In Lebanon, tabbouleh is commonly scooped onto lettuce leaves from a large bowl and eaten. People in the United States can eat tabbouleh with a fork or spoon or use it as a dip for vegetables or pita bread. It also pairs with falafel, stuffed grape leaves, hummus, or any other Middle Eastern or Mediterranean menu item. Herbs included in tabbouleh often include shallots, mint, parsley, and tomato. Lemon juice, salt, and black pepper are the most traditional seasonings, sometimes complemented with cinnamon, allspice, or other spices.
You can find a basic recipe for tabbouleh below, but the dish is open to creative variations. For example, while garlic isn’t a traditional ingredient, many cooks love to add it to tabbouleh. Another interesting option is some pepperoncini juice to add some spice. The main ingredient, bulgur wheat, can usually be found at Middle Eastern or health food markets, and is typically inexpensive. If more than one grade is available, choose the best for the best tabouleh.
To feed four to six guests, start with one cup of finely chopped bulgur wheat in a large glass dish. Pour one and a half cups of boiling water over it and let the mixture sit for 30 minutes. Next, use a spoon to stir in 1/3 cup lemon juice and salt and pepper to taste. Chill covered in the refrigerator for at least an hour.
To finish your tabbouleh, add two bunches of parsley, four shallots, two tomatoes and about five mint leaves, chopped as finely as possible. Return it to the fridge for another hour – no more – and it’s ready to serve. You can add extra lemon juice, a little olive oil, or anything else you like before serving.
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