Classic Lebanese Tabbouleh

by Middle Eats
Classic Lebanese Tabbouleh

Lebanese Tabbouleh is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today we’re making Tabbouleh, a salad that is packed with herbs and lemon juice, giving it a unique tangy and herby flavour. This is a classic of Lebanese cuisine, and one of the most important mezze dishes

Follow along with the 📝 recipes below👇🏾👇🏾

Classic Lebanese Tabbouleh
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Lebanese Tabbouleh

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 400g (14 oz) Flat Leaf Parsley
  • 3 large plum Tomatoes
  • 100g (1/2 of a medium Onion) Onion or spring onion
  • 50g (1.75 oz, 1/4 cup) Fine Bulgur
  • 8-10 Sprigs of mint (1/4 cup minced)
  • 160 ml - 9 Tbsp (1/2 cup + 1 Tbsp) Lemon Juice
  • 60 ml (1/4 cup) olive oil
  • 1/2 Tsp pepper
  • 3/4 Tsp salt


  1. Place the bulgur in a bowl, and add 4 Tbsp of the lemon juice. Let soak for half an hour
  2. Dice the onion into a fine dice, then add the salt and pepper. Mix well and let sit for half an hour
  3. Slice your tomatoes in half, and remove all seeds and the wet core. Dice into a small dice
  4. Pluck all the parsley leaves off of their stems. Then mince the parsley until finely chopped
  5. Remove the mint from the stalks, then cut it into ribbons
  6. In a bowl combine the parsley, tomato, onion, soaked bulgur, and olive oil
  7. Add the mint and remaining lemon gradually until you find a good balance


Let sit for at least half an hour before eating

Did You Make This Recipe?
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0:00 Intro
0:33 Preparing the ingredients
2:21 How to prepare the parsley
3:25 Putting the salad together
4:21 Taste test & Review

Recipe video


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