Thursday, November 6, 2008


Tabouleh, tabbouleh or tabouli recipe is an Arabic dish famous in Lebanon, Syrian, Palestine, and Jordan. It is often used as part of a mezze (appetizer). Tabouleh primary ingredients are bulgur (Burgul), finely chopped parsley, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

Tabbouleh is traditionally eaten with a lettuce leaf, but in the United States it is often served with pita bread, as a dip.

Tabouleh is popular in Brazil and in the Dominican Republic, due to Middle Eastern immigrants who settled there.

The largest recorded bowl of tabouleh was made on June 9, 2006 in Ramallah, in the West Bank. It weighed 1,514 kilograms (3,348 lbs) and earned a Guinness World Record. The previous record was set on February 24, 2001 in Qornet Shahwan, Lebanon.

  • 3/4 cup of fine grained cracked wheat (Burgul)
  • 3 cups of water
  • 3 cups of fresh minced parsley
  • 2-3 large chopped tomatoes
  • 4-5 minced green onions
  • 10 fresh mint leaves (Minced) or 2 tablespoons of dried mint
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • Salt to taste
  • Rinse the cracked wheat several times and set aside to soak in the water for 20 minutes or longer.
  • Chop the parsley very, very fine (Do not use a blender)
  • Add remaining ingredients and squeeze the wheat by handfuls, removing all the water, and add to the salad.
  • Pour on the dressing and mix well.
  • Serve accompanied by crisp leaves of lettuce to be used to scoop up the salad.

Watch this video on how to make Tabbouleh:


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