Lebanese Tabbouleh (Parsley and Bulgur Salad)

Tabbouleh, a vibrant and refreshing salad, is a traditional Lebanese cuisine. Known for its fresh ingredients and zesty flavour, Tabbouleh has found a place on tables worldwide, celebrated for its simplicity and health benefits.

This dish, with its roots deeply embedded in Middle Eastern culture, is a perfect representation of how a few humble ingredients can come together to create something truly delightful.

What Is Tabbouleh?

Tabbouleh is a parsley and bulgur salad, traditionally served as part of a mezze, a selection of small dishes served as appetizers. It’s a salad that stands out, not just for its bright green colour but for its unique blend of ingredients.

While parsley is the star, Tabbouleh also includes fresh tomatoes, mint, onion, and a generous drizzle of olive oil and lemon juice. The bulgur, a type of cracked wheat, adds a nutty texture and makes the salad more substantial.

Often, Tabbouleh is enjoyed as a refreshing contrast to richer dishes in a meal, but it can also be eaten on its own, especially in warmer weather when something light and cooling is desired.

Ingredients and Taste

The ingredients in Tabbouleh are simple, yet each plays a crucial role in creating the dish’s distinctive taste. Fresh parsley forms the bulk of the salad, providing a slightly peppery flavour that is both refreshing and aromatic.

Mint adds a touch of sweetness, while tomatoes bring a juicy, tangy element that balances the dish. Finely chopped onions introduce a bit of sharpness, which is mellowed by the olive oil.

Bulgur wheat, though used sparingly in traditional Lebanese versions, gives the salad a subtle earthiness and a satisfying bite. The whole salad is brought together by a dressing of freshly squeezed lemon juice and high quality olive oil, which adds a citrusy brightness and a silky texture.

The result is a salad that is light, zesty, and incredibly flavourful, with each bite offering a mix of freshness and tang.

A Taste of History

Tabbouleh’s origins can be traced back to the mountains of Lebanon and Syria, where it was first made by the rural communities who had an abundance of fresh herbs and vegetables at their disposal.

The dish has been a part of Levantine cuisine for centuries, with some historical records suggesting its roots go back to the Middle Ages.

Traditionally, Tabbouleh was prepared with a higher ratio of parsley to bulgur, making it a predominantly green salad. Over time, as the dish spread across the Middle East and beyond, variations emerged, with some versions featuring more bulgur or additional ingredients like cucumbers.

However, the classic Lebanese Tabbouleh remains true to its origins, emphasizing fresh herbs and a balance of flavours.