Appetizers and Sides

Traditional Tabbouleh

August 29, 2012


THE traditional tabbouleh recipe of  my mother in law, born in Homs in Syria. A recipe that has been passed down for generations. I was not a big fan of tabbouleh before tasted this recipe so refreshing. The use of bulgur I think is much more appropriate than the couscous. Its more delicate flavor is more discreet and leaves room for other ingredients.


  • 2 packages of fresh parsley
  • 3 tomatoes
  • 1 onion
  • 2 shallots
  • 1 cup fine bulgur (No. 1)
  • 1/2 cup lemon juice
  • ¾ cup extra virgin olive oil
  • 1 tsp dried mint or 1 cup mint leaves (no stems), washed and dried
  • 1 pinch cayenne
  • Salt and pepper


  1. Soak the bulgur in hot water for 20-30 minutes, as indicated on the packaging.
  2. Wash, dry and prepare the parsley by removing all branches, keeping only the bouquets.
  3. Chop the parsley and soak it with olive oil. Stir well.
  4. Cut the tomatoes and onion into very small pieces.
  5. Chop the shallots.
  6. Add vegetables and parsley and mix.
  7. Add the bulgur, lemon juice, mint, cayenne, salt and stir well.
  8. Let stand 2 hours before serving, if possible.

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