What is Tabbouleh salad? This is a signature Arab salad that is served on tables all around the world.  Although there are many variations in the making tabbouleh also many different ways to spell tabouleh too, the one I have chosen to share with the readers is the Lebanese style. This recipe was demonstrated to me by a friend from Lebanon who was in KL for a short visit. He was mysterious before sharing his secret recipe, asking me to show him my version of tabbouleh salad first. I did the salad and he was quick to tell me that what I have done was not the way they do tabbouleh back home.

He then told me to ready the ingredients, and with his step-by-step instructions, he showed me the “Real” way of making the salad. What he shared with me was actually how his mother makes them back in Lebanon. After trying his version of salad, I have to admit that it is very authentic and I have remembered the recipe by heart ever since. Like most dishes that I like, it’s about the simplicity and the balance of flavors. This recipe is the exact definition of that quality.

Remember, tabbouleh being a parsley salad, parsley would naturally be its main ingredient. Hence choosing the right type of parsley is perennial, some people like flat-leave parsley but others may prefer curly types. I always use flat-leave or other name is Italian parsley, but in this recipe I use the curly parsley as my friend had shown me.

Tabbouleh can be used in many ways, from simple as coupling it with grilled meats on the Barbie, to accompany some seafood dish like fish, scallops etc. If you are tired of caeser salad, try this salad as it is a healthy choice with rich source of fiber.

Tabbouleh salad

Difficulty: Beginner
Servings 2

1 ripe plum tomatoes, diced

½ small white onion, finely diced

2 clove garlic, chopped fine

1 bunch of Italian or curly parsley, finely chopped

1 lemon, juiced

4 Tbls Olive oil

¼ cup bulgur wheat soaked in boiling water for 1 hour then strained, dry with some paper towel.

Salt & fresh black pepper to taste.

Different variations:

With cucumber, mint, coriander, toasted cumin seeds and sumac

Method:

Place bulgur wheat in a dish and cover with boiling water, cover with cling film leave for 1 hour then, stain and place on a towel to remove any excess water.

Pick and wash parsley well, then dry on some paper towel also. Next, chop parsley. Make sure not to chop too fine.

Dice and prepare other ingredients accordingly, next mix all ingredients together and add in freshly squeezed lemon juice and olive oil, salt and pepper to taste.

Squeeze Lemons..

Add Olive Oil

Final plate!

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