Tabbouleh salad

Tabbouleh salad is considered as one of the most famous kinds of vegetarian salads in Syria and in the Middle East countries. 

The Syrian tabbouleh is the quintessential salad that you’ll find at all Syrian restaurants that most people like to eat. It is always served as an appetizer, along with fattoush, baba ghanoush, and hummus!

The most important components of tabbouleh are: finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use semolina instead of bulgur.

Tabbouleh can be served in so many ways for example with lettuce or grape leaves, wrap them in a small piece and eat them.


3 large bunches of fresh parsley

¼ cup fine bulgur wheat

  Juice of 2 lemons

¼ cup chopped fresh mint

5tomatoes, finely chopped

4 scallions, finely chopped

1 large chopped onion, finely chopped

1 tablespoons cinnamon

1 tablespoons Salt

¼ cup extra virgin olive oil

1 romaine lettuce heart leaves separated


1- Soak the bulgur with water in a bowl for 20 minutes, until slightly softened.

 2- Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.

3-    Transfer  to a large bowl, and toss with lemon juice, parsley, mint, tomatoes, cinnamon, scallions and salt, put the bowl in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.

4- Add the olive oil, toss together, taste and adjust seasonings.

5 - Serve with lettuce leaves.


Hamsa Zughib