Tabbouleh Salad Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Tabbouleh Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 cups fine bulgur (cracked wheat); 2 cups ripe tomatoes, seeds removed and finely diced; 3 cups fresh flat-leaf parsley, very finely chopped; 1 cups fresh mint leaves, finely chopped; 4 each green onions (scallions), thinly sliced; 0.25 cups small red onion, very finely minced; 0.5 cups fresh lemon juice; 0.25 cups extra-virgin olive oil; 1 tsp fine sea salt; 0.5 tsp black pepper, freshly ground; 1 cups hot water (just-boiled)

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time40m

Serves6

Bulgur, tomatoes, parsley, Olive oil, onions , salt and a healthy dose of lemon juice

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

1 cups fine bulgur (cracked wheat)

2 cups ripe tomatoes, seeds removed and finely diced

3 cups fresh flat-leaf parsley, very finely chopped

1 cups fresh mint leaves, finely chopped

4 each green onions (scallions), thinly sliced

1/4 cups small red onion, very finely minced

Dressing & Seasoning

1/2 cups fresh lemon juice

1/4 cups extra-virgin olive oil

1 tsp fine sea salt

1/2 tsp Black pepper, freshly ground

Soak / Rinse

1 cups hot water (just-boiled)

Method

Soak / Prepare Bulgur

Soak bulgur

Place 1 cup fine bulgur in a medium bowl. Pour 1 cup just-boiled hot water over the bulgur, cover with a plate or plastic wrap, and let sit 15–20 minutes until the grains are tender but not mushy. Drain any excess liquid by pressing through a fine-mesh sieve or squeezing with a clean kitchen towel; bulgur should be moist but not watery.

Fluff the soaked bulgur with a fork and transfer to a large mixing bowl to cool slightly while you prepare the vegetables and herbs.

Prepare Vegetables & Herbs

Core and halve the tomatoes. Remove seeds and most of the juice by scooping with a spoon (this prevents the salad from getting watery). Finely dice the tomato flesh to yield about 2 cups and place in the large mixing bowl.

Wash parsley and mint thoroughly to remove grit. Dry well (salting is aided by dry herbs). Strip parsley leaves from thick stems and finely chiffonade or mince until very fine; measure 3 cups packed and add to the bowl. Finely chop mint and add to the bowl.

Thinly slice green onions (white and green parts) and very finely mince the red onion. Add both to the bowl with the herbs and tomatoes.

Add the cooled, fluffed bulgur to the bowl with the vegetables and herbs. Toss gently to combine so ingredients are evenly distributed.

Make Dressing & Season

In a small jar or bowl combine 1/2 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified.

Pour the dressing over the bulgur-herb mixture. Using a large spoon or spatula, toss the salad gently but thoroughly so the lemon and oil coat the herbs and bulgur evenly. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or an additional tablespoon of lemon juice if you prefer tangier flavor.

Let the tabbouleh rest at room temperature for 10–15 minutes to allow flavors to meld. If making ahead, refrigerate; bring to room temperature before serving for best flavor and texture.

Give the salad a final toss and transfer to a serving bowl. Serve chilled or at room temperature as a side dish or part of a mezze spread.