Tabouli Recipe


Tabouli is originally a Lebanese dish as far as I know. It was not that common in Egypt until the last decade. Now, Cairo has so many Lebanese and Syrian restaurants where Tabouli has become a favorite to so many Egyptians. Usually, it does not include garlic or cumin but I added them since all Egyptian salads must include those 2 ingredients 🙂 This is so good for healthy diet as it cleanses the body but try to change the recipe below and put a maximum of 1 tablespoon of olive oil, I do that all the time and it still tastes so good! Enjoy!

1 cup grade #2 Bulgar wheat (you could replace that with quinoa as well)
3 bunches of chopped parsley (I like it to be very small)
1 bunch fresh mint leaves or 1 tablespoon dried mint if not available.
1 bunch of chopped green onions (very small pieces)
3 seeded and diced tomatoes (remove the seeds so it does not become watery)
2 minced garlic cloves
1 lime juice
1 teaspoon red vinegar
1/8 teaspoon cumin
1/4 cup olive oil
Salt and pepper
optional: feta cheese squares and fried pita bread cut into medium pieces
Wash bulgur and soak it in hot water for at least 1-2 hours.
Drain and squeeze the bulgur using your hands or paper towel. Set aside for now.
Chop the parsley and mint using the food processor.
Chop the green onions as well, I do it by hand.
Chopped parsley
Chopped parsley
Chop the tomatoes into small pieces by hand, about 1/4 “.
In a bowl, mix all the above with the bulgur, garlic and everything else.
For an extra twist, you can add some fried pita bread and feta cheese squares. Enjoy!

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