There seem to be many versions of this delicious salad, with varying proportions of parsley and bulgur wheat. This recipe is the one I grew up with, which is a traditional Lebanese version. I love the Turkish version as well, called kisir, but it’s a bit different, with more bulgur and spicier. I’ll put up this recipe soon.
I like to double the recipe for tabbouleh when I make it so that I can have extra to keep in the fridge for snacking. I think it always tastes better the second day, after all the ingredients have soaked up the wonderful lemony flavor of the dressing. Serve this as part of a mezze buffet, as a side dish with grilled meat, or just for lunch as a delicious salad. I sometimes add chickpeas for protein and it’s a fantastic light meal!
- 1/2 cup fine bulgur wheat
- 2 1/2 cups chopped parsley (this is about 3 bunches)
- 2 medium tomatoes, diced
- 2 small cucumbers, diced
- 3 Tbps olive oil
- 2 Tbsp lemon juice
- 1 tsp salt
- 1/4 tsp red pepper flakes
- a few leaves of romaine lettuce (or red cabbage as I used in the photo) to serve and pomegranate seeds for garnish
- Rinse the bulgur once or twice and leave in a medium bowl. Pour 3/4 cup boiling water on top and let sit for 20 minutes. The bulgur will soak up all the water.
- Meanwhile, prepare the other ingredients. To make life easier, I always use a food processor to chop the parsley and mint. Remove the stems from the leaves (you can leave some of the smaller ones as they will be chopped up) and throw into the food processor with the olive oil. Pulse until chopped but not too tiny. You don’t want a paste!
- Put the chopped parsley and mint into a bowl and add the tomato, cucumber, lemon juice, salt, and pepper flakes. Add the soaked bulgur and mix. Adjust the olive oil, lemon, and salt to taste.
- Serve with individual whole Romaine lettuce leaves. Garnish with pomegranate seeds, if desired.
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