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200 gr Bulgur, soak ±12 hours tobiko
1 liter of clean water Ginger
100 gr Onion, coarsely sliced Sushi rice
3 pieces of Garlic, finely sliced
3 sprigs parsley, finely chopped Korean Pear, Peeled
6 sprigs Dried shrimps
2 red tomatoes, seedless, chopped Corn Flour Pinch Of Salt
2 Cucumbers Finely Sliced
2 stalks spring onions, thinly sliced turmeric leaves
150 cc Olive oil
125 cc Cloves
1⁄2 tsp fine salt
1⁄2 tsp

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This food is very popular because it tastes delicious. Suitable as a stomach filling dish
when hungry. Originating from Lebanon, this food has a high fiber content

  • Medium




Tabbouleh is a refreshing and vibrant salad that originates from the Middle East, particularly Lebanon and Syria. It’s a beloved dish known for its fresh and zesty flavors. Tabbouleh is often served as a side dish or mezze (appetizer) and is a popular addition to Middle Eastern and Mediterranean cuisine. Here’s a description of Tabbouleh:

Ingredients: Tabbouleh is made with a combination of the following key ingredients:

  • Bulgur Wheat: Bulgur is a type of whole wheat that is partially cooked and then dried. It is soaked in water to rehydrate it before being used in Tabbouleh.
  • Fresh Herbs: The primary herb used in Tabbouleh is flat-leaf parsley, which gives the dish its vibrant green color and fresh taste. Some variations also include mint, which adds a refreshing and aromatic element.
  • Tomatoes: Ripe, juicy tomatoes are diced and added to the salad for a burst of sweetness and acidity.
  • Onions: Finely chopped red or white onions provide a mild onion flavor and a bit of crunch.
  • Olive Oil: High-quality extra virgin olive oil is used as a dressing to add richness and depth of flavor.
  • Lemon Juice: Freshly squeezed lemon juice is used to give Tabbouleh its characteristic tangy taste.
  • Salt and Pepper: These are used to season the salad to taste.

Texture: The texture of Tabbouleh is a delightful combination of crisp and tender elements:

  • The bulgur wheat is tender and slightly chewy, having absorbed the flavors of the dressing.
  • The fresh herbs, especially parsley, provide a crisp and leafy texture.
  • Tomatoes add juiciness and a burst of freshness.
  • Onions contribute a bit of crunch and pungency.

Flavor: Tabbouleh boasts a bright and lively flavor profile:

  • Herbs: The parsley and mint impart a fresh, herbaceous taste that is both grassy and slightly citrusy.
  • Tomatoes: The ripe tomatoes provide natural sweetness and a pleasant acidity.
  • Dressing: The dressing made from olive oil and lemon juice is tangy and slightly fruity, with a smooth and silky mouthfeel.
  • Onions: The finely chopped onions offer a mild, savory flavor.

Preparation: Making Tabbouleh involves several steps:

  1. Soak the Bulgur: Bulgur wheat is soaked in hot water until it becomes tender. After soaking, it is drained and any excess water is squeezed out.
  2. Chop the Herbs and Vegetables: Fresh parsley and mint leaves are finely chopped. Tomatoes and onions are diced into small pieces.
  3. Combine Ingredients: In a large bowl, the soaked bulgur is combined with the chopped herbs and vegetables.
  4. Dress the Salad: Olive oil, lemon juice, salt, and pepper are drizzled over the salad. The salad is gently tossed to ensure even coating with the dressing.
  5. Chill: Tabbouleh is allowed to chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the bulgur to absorb the dressing.

Serving: Tabbouleh is typically served chilled and can be enjoyed as a side dish or mezze. It is often served with pita bread or alongside grilled meats, kebabs, or other Middle Eastern dishes. Tabbouleh is a light and refreshing addition to any meal, especially during warm weather, and it’s celebrated for its healthful qualities and vibrant flavors.



Boil the bulgur until cooked for half an hour then remove and set aside. Let it steam
the heat is gone


Add it to the cooked bulgur stew, namely scallions, cucumbers, tomatoes
red, mint, parsley and garlic leaves.


Stir well until combined with the bulgur


Add the remaining ingredients and mix until smooth


Put the bulgur in the freezer to cool for 2 hours and it's ready to be served when it's cold


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Arabic Baklava
Arabic Baklava
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