Cookbook | Ingredients | Recipes | Mediterranean | Middle Eastern cuisines

Also spelled and pronounced Tabouli - regional pronunciations vary.


  • 1/2 cup bulghur wheat (fine grind is best, medium grind acceptable)
  • 2 bunches parsley (flat leaf or curly Italian)
  • 1 bunch green onion
  • Tomatoes - at least 2 cups chopped
  • 5 or 6 stalks fresh mint
  • 2 to 3 lemons - to taste
  • Olive oil
  • Salt
  • Cucumbers (optional)
  • Romaine lettuce leaves (garnish and scoopers, optional)
  • Fresh grape leaves (scoopers - optional)


  1. Soak the bulghur wheat in at least three times its volume of cold water. Fine grind only needs a half hour of soaking. Medium grind needs longer. Bulghur wheat has already been parboiled before cracking or grinding, so it doesn’t need further cooking to be edible in tabbouli.
  2. Drain bulghur.
  3. Chop the parsley leaves, green onions, mint, tomatoes and cucumbers.
  4. Chop the parsley quite fine, using a knife, not food processor.
  5. Mix veggies and bulghur together. Douse with strained lemon juice. If you are not ready to serve immediately, then cover and hold in a cool place. Do NOT add salt and olive oil until immediately before serving.

Notes, tips, and variationsEdit

You may garnish with more diced tomatoes and/or diced cucumber, and insert lettuce or fresh grape leaves around the sides of the bowl. Use green leaves to scoop up the salad, popping leaf and salad into mouth.

Tabbouleh is a variant on the same dish.