To start my blog, I’ll write about my favorite Lebanese salad: the Tabbouleh.

Tabbouleh is Lebanon’s most iconic salad — and one of the most misunderstood around the world. This is my take on the authentic Lebanese tabbouleh recipe, passed down and perfected, with a few tips on what makes it truly traditional (and what to avoid!).

After coming to France, I got to appreciate traditional tabbouleh more than I did when I lived back home.

Sadly, people abroad have modified the tabbouleh recipe so much that it lost its original flavors.

Here you would find semolina-based tabbouleh, tabbouleh with bell peppers, tabbouleh with tuna, etc. And to any Lebanese, all these variations sound… Horrible!

So I am here to write and re-write about the original flavors of tabbouleh, and all the twists you can do to it without letting it lose its original traditional flavors.

Difficulty: Easy

Cooking Time: ~30 mns

Ingredients

You will be needing the following ingredients:

• Flat parsley
• Mint
• Tomatoes
• Spring onions (if available, or another kind of onion that does not have a very strong flavor)
• Burghol (or if you’re like me and you can’t handle burghol, then quinoa, NOT Semolina)
• Lemon juice
• Olive oil
• Salt to taste

Some optional ingredients:

• Lebanese 7 spices
• Pomegranate molasses

Tools

• Knife and chopping board
• Saucepan (In case you are using quinoa, which you would need to boil) and a strainer (to strain them once cooked)
• Bowl

📌 Tabbouleh Tips

Unlike what we commonly find in Europe, Tabbouleh is made with a big quantity of parsley and a very small amount of burghol.

Tabbouleh is supposed to be quite citrusy. So you should be quite generous with the lemon juice.

Very good quality extra virgin olive oil is necessary for any Tabbouleh.

It is essential that all vegetables are finely chopped/diced.

The burghol/quinoa can be omitted.

Instructions

Preparing the ingredients:

1- Clean and finely chop both the parsley and mint.

2- Finely dice the tomatoes and onions.

3- If you’re using burghol, soak them in boiling water until they double in size and become softer. Wait for burghol to cook down before mixing it in with the rest of the ingredients.

If you’re using quinoa, cook the quinoa in a generous amount of water (according to the cooking instructions) then strain it and let it cool down. It is preferable to put it in the fridge to cool down before mixing it with the rest of the ingredients.

4- Mix the vegetables with the burghol/quinoa. Add the lemon juice and the olive oil. Add salt to taste and a pinch of 7 spices (optional).

Some people like to add pomegranate molasses as well. But I prefer it with just the flavors of lemon juice and olive oil.

Serving Suggestions

Tabboule is best served next to other lebanese mezze, with grilled meat/chicken, or as a salad to go with your meal.