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A community recipe by

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An authentic recipe given to me by a friend who worked in the Middle East.


Serves: 4

  • 2 tablespoons bulgur wheat (approximately)
  • 3 chopped scallions
  • 500 chopped fresh italian parsley
  • 2 tablespoons finely chopped fresh mint
  • 1 medium finely chopped tomato (and drained of excess moisture)
  • 1 inch finely chopped cucumber (and drained of excess moisture)
  • 2 lemons (juice of)
  • 2 tablespoons olive oil (approximately)
  • salt (to taste)


Tabbouleh is a community recipe submitted by Gravy Queen and has not been tested by so we are not able to answer questions regarding this recipe.

  • Soak the burghul for at least ½ hour.
  • Drain and remove excess moisture with a paper towel or clean teatowel.
  • Mix all theingredients together except the burghul.
  • Add the the burghul slowly until the salad is lightly dotted with burghul.
  • You may find that when this effect is achieved you still have some burghul left - don't be afraid to bin it or give it to the birds!
  • Add a pinch of salt if required.
  • Additional Information

    Tabbouleh is often eaten with lettuce leaves or sometimes vine leaves or cabbage leaves, scooping up some of the tabbouleh and folding them so that you have a mini parcel of tabbouleh. It also often garnished with strips of sweet pepper and sometimes olives.

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