Celebrate Tabbouleh Day: How to make authentic Lebanese tabbouleh

Celebrate Lebanese Tabbouleh Day wherever you are, and make some delicious tabbouleh!

It’s absolutely perfect for a hot (or normal) and lazy (or active) summer day, with its combination of cold tomatoes and zesty lemons.

It’s also a great side dish that works to impress your friends, family, or loved one. But I recommend going solo, because you might want to finish the bowl.

First off, let us begin by saying what tabbouleh is NOT. It is not a bowl of couscous or bulgur.

Looks good - but it's not tabbouleh, too much bulgur.

Looks goodbut it’s just not tabbouleh.

Don’t be fooled by the image, this dish is very precise artwork that is quite difficult to execute, so tread carefully!


Servings: 4 normal people or 1 starving beast


–       Mint (1/2 bunch)

–       Parsley (2 bunches) *not coriander or cilantro

–       Fine bulgur (2 tablespoons) *you’ll know this is fine because the bulgur grains are really small and white. You can buy this from any Turkish or Middle Eastern store

–       Tomatoes, soft (3 medium size)

–       Green onions (2 medium size)

–       Salt and pepper to taste

–       Lemons (2 large)

See Also

–       Olive oil (2-3 tablespoons, overflowing ones)

–       Optional: few pieces of Iceberg lettuce and white cabbage



  1. First, dice the tomatoes and put them in a bowl. Throw in the bulgur and mix them. Instead of soaking bulgur in water, the bulgur gets soaked in the juice of the tomatoes and gets their flavor. This should sit for about half an hour, or until the bulgur is soft, while you suffer in part 3.
  2. Clean and chop the green onions and mix them with the bulgur.
  3. The hard part: Pick the parsley and mint, wash, and place them on kitchen towels to dry completely. Then, chop
    Photo cred: Iliana Zuluaga Vega

    them finely. It’s important to get the chopping very fine but not overly smashed; otherwise the taste of the salad will change.

  4. Add the chopped parsley and mint to the first bowl. Add the 2 squeezed lemons, a pinch of salt and black pepper, and the olive oil. You can add more lemon juice or olive oil to your liking; I prefer it saucy – like everything else in life.
  5. Wash the lettuce and cabbage, and add them as a side plate next to the tabboulehwhich we use to dip into the tabbouleh and make a kind of lettuce/tabbouleh sandwich.

Also, I personally think tabbouleh tastes better when it soaks in the sauce for a few hours.


And bon appetit, darlings, or as we say, Sahtain!


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