Tabbouleh (تبولة) - orthodox.fast

Middle Eastern Fast With Oil Published April 10, 2026

Tabbouleh is a parsley salad with bulgur wheat, not a bulgur salad with parsley. This distinction matters enormously. In its authentic Levantine form, tabbouleh is an avalanche of finely chopped parsley — an entire bunch or two per person — with tomatoes, mint, green onion, and just enough fine bulgur to add texture. The ratio should be roughly 80% herbs and vegetables, 20% bulgur.

The Western version that is mostly grain with a scattering of green flecks is a different dish entirely. Do not make that dish.

FASTING LEVEL: Fast With Oil (for strict days, omit the olive oil — the lemon juice alone dresses the salad adequately, though less richly)
SERVINGS: 4-6
TIME: 30 minutes (including bulgur soaking)

INGREDIENTS

- 1/4 cup fine bulgur wheat (#1 grade — the finest available)
- 3-4 large bunches fresh flat-leaf parsley (about 300g), very finely chopped
- 1/2 cup fresh mint leaves, very finely chopped
- 3-4 medium ripe tomatoes, finely diced (seeds removed if very watery)
- 4-5 green onions, very finely sliced
- 1/4 cup extra virgin olive oil
- Juice of 2-3 lemons (about 1/3 cup — be generous)
- Salt and black pepper to taste
- Romaine or cabbage leaves for scooping (traditional)

METHOD

1. Place the bulgur in a small bowl and cover with warm water. Let it soak for 15-20 minutes until softened. Drain thoroughly, pressing out all excess water with your hands or a clean towel. The bulgur should be moist but not wet.

2. While the bulgur soaks, prepare the parsley. Wash thoroughly, shake dry, and remove the thick stems. Chop very finely — this is the most important step and there is no shortcut. A sharp knife and a patient hand. Do not use a food processor, which will bruise the leaves and turn them into mush. You want fine, distinct pieces, not a paste.

3. Chop the mint just as finely. Dice the tomatoes small. Slice the green onions thin.

4. In a large bowl, combine the bulgur, parsley, mint, tomatoes, and green onions. Toss gently.

5. Dress with the olive oil, lemon juice, salt, and pepper. Toss again. Taste — tabbouleh should be bracingly lemony and herbal. If it tastes flat, add more lemon juice and salt.

6. Let it rest for 10-15 minutes to allow the flavors to meld. Serve on a platter with romaine or small cabbage leaves for scooping — eating tabbouleh with a lettuce leaf is traditional and vastly more satisfying than using a fork.

NOTES

- The quality of your parsley is everything. It should be vibrant, crisp, and fresh. Wilted, yellowing parsley will produce a bitter, sad tabbouleh.
- In Lebanon, tabbouleh is part of the mezze spread — it is served alongside hummus, baba ghanoush, olives, and pita as part of a larger meal, not as a standalone dish.
- Tabbouleh keeps in the refrigerator for 1-2 days, but it is at its absolute best within a few hours of making it. The tomatoes release water as it sits.
- Some cooks add a pinch of allspice or cinnamon. This is the Syrian touch and is lovely if subtle.