Making Tabbouleh

Tabbouleh is one of the most famous of the Middle Eastern mezze, meaning appetizers, which cover the whole table with countless little dishes. Serve it as a salad, making it part of a cold summer meal.

The grain used is bulgar, which is preboiled, cracked wheat. The only preparation it needs is soaking. Traditionally, tabbouleh is made with chopped tomatoes, onion, parsley and mint leaves.


  • 125 g (4 oz) bulgar soaked for 15–20 minutes and drained
  • 6 tablespoons lemon juice
  • 15-125 ml (3-4 fl oz) extra virgin olive oil
  • 3 large handfuls flat-leaved parsley, chopped finely
  • 2 large handfuls mint leaves, chopped finely
  • 1 red onion, chopped finely
  • 4–5 firm tomatoes, cubed
  • Salt
  • Black pepper


  1. Use your hands to transfer the soaked and drained bulgar to a bowl, squeezing out all the water. Marinate with the lemon juice and salt and pepper for 30 minutes.

  2. Stir in the remaining ingredients and mix together well with a wooden spoon. Spoon into a shallow serving dish. Stir again just before serving.