Tabouleh is one of my favorite mezze. I love the freshness and crispness of the parsley, the garlicy taste, and the contrast of sour lemon juice and salt.

It is a healthy “Levantine” dish, simply put from modern Middle East and often considered as a starter or salad. It is a mixture of finely minced (flat) parsley, tomatoes, garlic, and bulgur wheat (is a kind of dried cracked wheat- you can purchase a close variation from any local wheat shop). The mix is now dressed in lemon juice, salt, and olive oil. As I learned from my Lebanese chefs, tabouleh is not scooped with bread like hummus or moutabel, but it’s eaten plain with a spoon.


  • Chop parsley 2 cup
  • Burgul 1 tbsp
  • Onion chop 1 tbsp
  • Chop tomato 2 tbsp
  • Olive oil 2 tbsp
  • Lemon juice 1 tbsp
  • Salt 1/2 tsp
  • White pepper 1/3 tsp


  • Soak burgul for 3-4 hours or over night.
  • Take olive oil in a bowl and put salt and white pepper in it.
  • Pour all the chop onion in the marinade and mix well.
  • Leave the onions to soak in the marinade for 10-15 minutes.
  • Add the parsley and tomatoes in it.
  • Add the burgul and mix all ingredient lightly.
  • Mix the lemon juice and serve tabouleh cold.

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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