Best 3 Lebanese Tabbouleh Salad Recipes
Discover the flavors of the Levant with our authentic Lebanese tabbouleh salad recipe. Tabbouleh is a vibrant and refreshing salad, a staple in Middle Eastern cuisine. Originating in Lebanon, this dish combines the goodness of bulgur wheat, parsley, tomatoes, mint, and a zesty lemon-olive oil dressing. Its tangy and herbaceous flavor profile makes it a perfect side dish or light meal. With step-by-step instructions and a video tutorial, our recipe ensures you'll create a delicious and authentic tabbouleh salad that will transport your taste buds to the heart of the Middle East. Explore variations like the traditional Lebanese tabbouleh, a protein-packed bulgur salad, a refreshing cucumber-mint tabbouleh, and a delightful fattoush salad. Each recipe offers a unique twist on the classic, catering to diverse preferences and dietary needs.
Here are our top 3 tried and tested recipes!
LEBANESE TABBOULEH SALAD
This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.
Provided by Yumna Jawad
Categories Appetizer
Time 40m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
- Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
- Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
- Serve at room temperature or cold, with lettuce if desired.
Nutrition Facts : Calories 141 kcal, Carbohydrate 8 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Sodium 19 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
LEBANESE TABBOULEH
We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, appetizer
Time 30m
Yield 6 appetizer spread servings, 4 salad servings
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams
AUTHENTIC LEBANESE TABBOULEH RECIPE
Steps:
- Rinse all vegetables and let dry on a paper towel, especially the parsley and mint.
- Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture.
- Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry.
- Finely chop tomatoes into small cubes 1/3in then place in strainer to get rid of the excess juice.
- Finely chop onions, drain then mix with the 7-spices, set aside.
- Finely chop the cucumber
- Soak the bulgur in half of the lemon juice with a bit of salt.
- Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed.
- Serve as a side salad along with some lettuce leaves.
Nutrition Facts : ServingSize 3 Tablespoons, Calories 252 kcal, Carbohydrate 20 g, Protein 4 g, Fat 19 g, SaturatedFat 3 g, Sodium 332 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 15 g
Tips:
- Use fresh, ripe ingredients: The fresher the ingredients, the better your tabbouleh will taste. Look for ripe tomatoes, cucumbers, and parsley.
- Chop the ingredients finely: The smaller the pieces of ingredients, the better they will absorb the dressing and the more flavorful your tabbouleh will be.
- Use a good quality olive oil: The olive oil is one of the key ingredients in tabbouleh, so it's important to use a good quality oil. Look for an extra virgin olive oil that has a fruity, peppery flavor.
- Don't overdress the tabbouleh: Tabbouleh should be moist, but not soggy. Add the dressing slowly and taste the tabbouleh as you go to make sure it's not too oily.
- Let the tabbouleh rest before serving: This will allow the flavors to meld together and the bulgur to absorb the dressing. Chill the tabbouleh for at least 30 minutes before serving.
Conclusion:
Tabbouleh is a delicious and refreshing salad that is perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. With its bright, herbaceous flavor and healthy ingredients, tabbouleh is a great way to add some Mediterranean flair to your next meal.
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