Home / Simple Food / From overseas / Traditional tabouli recipe

Traditional tabouli recipe

This is another love letter to Linda and her cooking. As I mentioned in this rolled vine leaves post, we spent the most delicious day with Linda, my best friend’s mother, learning how to cook our favourite Lebanese food. The tabouli was my request, because ever since eating Linda’s tabouli for the first time, I have had trouble eating any other. It’s all zesty crunch – pure heaven.

The ingredients are fresh and simple and somehow Linda’s magical process takes them to a higher level.

How to make tabouli Lebanese | Blah Blah MagazineI love looking at Linda’s beautiful hands and thinking about her as a little girl learning to make these recipes from her mother in the hills of Lebanon in a time before her village knew of locked doors and electricity.

How to make traditional Lebanese tabouli

1 brown onion, finely choppedHow to make tabouli Lebanese | Blah Blah MagazinePlace diced onion in a bowl and cover with 1 tablespoon salt, 1 teaspoon white pepper, 1 teaspoon black pepper,

How to make tabouli Lebanese | Blah Blah Magazineand 1/2 teaspoon chilli flakes.

How to make tabouli Lebanese | Blah Blah MagazineTrim 1/2 bunch spring onions/green shallots

How to make tabouli Lebanese | Blah Blah MagazineAnd finely slice

How to make tabouli Lebanese | Blah Blah MagazineAnd toss with the seasoned brown onion.

How to make tabouli Lebanese | Blah Blah MagazineFinely dice 1 ½ kilo tomatoes.

How to make tabouli Lebanese | Blah Blah MagazineLayer the tomatoes on top of the onions and shallot mixture. Cover the tomatoes with ½ cup crushed wheat/burghul (don’t tell Linda, but I’ve also done this with cooked quinoa or millet if I don’t have any burghul in the cupboard or I’m giving this to someone who can’t eat wheat).

How to make tabouli Lebanese | Blah Blah MagazineTake 6 bunches of washed parsley and 1/2 bunch of mint and remove the stalks with a twist.

How to make tabouli Lebanese | Blah Blah MagazineAnd shred the leaves finely with a sharp knife

How to make tabouli Lebanese | Blah Blah MagazineAnd toss with the other ingredients and rest.

How to make tabouli Lebanese | Blah Blah MagazineWhen ready to serve, toss through the juice of 3 lemons and some good glugs of olive oil.

How to make tabouli Lebanese | Blah Blah Magazine

Traditional Tabouli
Write a review
Print
Ingredients
  1. 1 brown onion, finely diced
  2. 1 tablespoon salt,
  3. 1 teaspoon white pepper,
  4. 1 teaspoon black pepper,
  5. 1/2 teaspoon chilli flakes.
  6. 1/2 bunch spring onions/green shallots, trimmed and finely sliced
  7. 1 ½ kilo tomatoes diced, finely
  8. ½ cup crushed wheat/burghul (don't tell Linda 😉 but I've also done this with cooked quinoa or millet if I don't have any burghul in the cupboard).
  9. 6 bunches parsley, washed
  10. 1/2 bunch mint, washed
Instructions
  1. Place diced onion in a bowl and cover with salt and peppers. Mix the shallots into the seasoned onion mix.
  2. Layer tomatoes on top of the onions and shallot mixture and cover with
  3. Take parsley and mint and remove the stalks and shred the leaves and mix in with the other ingredients and rest. When ready to serve, toss through the juice of 3 lemons and some good glugs of olive oil.
B l a h B l a h M a g a z i n e http://blahblahmagazine.com.au/

About BlahBlahMagazine

Cybele Masterman (Bele) trained as a beauty therapist, aromatherapist and journalist. After working as all of the above has found herself on a quest for a beautiful and meaningful life that doesn't cost the earth. Follow on google: +blahblahmagazine twitter: @blahblahzine or Instagram: BlahBlahMagazine

Check Also

How to make chicken nuggets with coconut | Blah Blah Magazine

Coconut chicken nuggets of goodness

This recipe is part of our cross over series, where one meal feeds the next, …

5 comments

  1. I love a big bowl of fresh tabbouli, great to know how to make it myself. Thanks.

  2. I love tabbouli and I love this – I’m a big fan of picture stories! The photos are so vibrant, I can almost taste it!

  3. There is a reason why I adore you my beautiful. Great minds think alike!
    I LOVE tabouli and was looking to do it in my Simple Salad Series this season.
    Talk about inspired to bring this up the cooking order.

    Just fabulous. xx

  4. This recipe looks wonderful! I have a couple of different ways of making tabula that I have developed over the years, but I was never sure how authentic or accurate they were. (Mine are close, but I tend to flesh them out with extra veggies, like shredded carrot, cabbage, and usually, chickpeas.) I am definitely going to try this one very soon! The only thing that I can think to add is that I usually add a large clove of garlic (or two) to the cracked/bulghur wheat while it is soaking to impart additional flavor, and sometimes I add another finely minced clove of raw garlic towards the end as well. 😉 It is probably not traditional, but I do love garlic so I’ll probably keep doing it! Just discovered your blog and I am loving all your posts so far. Thank you from the USA!

    • That should have read “tabouli” of course, and I don’t see a way to edit it. Sorry, my Autocorrect has been going hyper-crazy lately – I need to edit everything very carefully before hitting “Post” or “Send” thanks to it! Talk about technology running amok! 😜

Leave a Reply

Your email address will not be published. Required fields are marked *