Main and side dishes,  Mediterranean food

Home-made Tabbouleh, Always a winner!

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tabbouleh salad

This tabbouleh is always a winner! Easy to make and absolutely delicious.

Tabbouleh originates from the Eastern Mediterranean area. Traditionally made with bulgur wheat, but some people use semolina instead. It is most often used as part of a mezze, in which multiple small dishes are shared and enjoyed together.

Which bulgur for tabbouleh

Bulgur is mainly made of durum wheat and is parboiled. It is typically available in fine, medium, coarse or extra coarse grinds.

Personally I prefer using the fine grind bulgur for tabbouleh. This bulgur does not need cooking. Normally about 7 – 10 minutes of soaking in double the amount of hot water will be enough. The advantage of soaking is that the bulgur stays firm and doesn’t get mushy. And it soaks up the flavours of the tabbouleh better.

But if you can only get coarse bulgur you will either have to adjust the soaking time, or shortly boil it in water. Check the recommendations on the package, and slightly shorten the timing if you don’t want to end up with mushy bulgur. In my recipe picture I actually used coarse bulgur myself as that was what I had in the house at the moment of making 😉

Herbs in a tabbouleh

A Tabbouleh is all about herbs. In comparison there should be way more herbs used than grains. Of course over time everybody develops their own preference.

The most important herb is parsley. There should be at least triple the amount of parsley than mint (or coriander, if you use). The herbs should be very finely chopped, or use a food processor.

Other ingredients

Tomato is another main ingredient for tabbouleh. It should be very finely diced. The tomato to use should be a hard tomato. Not the nice juicy ones in this case. You can choose to drain the tomatoes after chopping to get rid off most of its juices.

Cucumber is not a traditional ingredients. But nowadays often added because it gives a nice crunch and freshness to the dish.

A good amount of lemon juice is needed in a good tabbouleh. Some people prefer lime juice, or a mixture of the two. A little tip; Before serving squeeze a little extra of lemon or lime juice on top of the tabbouleh.

Tabbouleh is a great salad to play with. Make it a few times and you will find your own preferred proportions of ingredients. Have fun, and most of all ENJOY! Add @haricoco1 to your instagram post, so we can share our personal favourites.

This winner-tabbouleh is part of my series; ‘Travels of taste‘. Discover the world with the use of our senses and imaginations. Today we find ourselves around the Mediterranean. If you are ready to imagine yourself travelling around the Mediterranean while sensing its salty air & tasting it delicious foods. Check out my full Mediterranean ‘travels of taste’ post; >>> The Med; Olive oil, herbs & fresh produce.

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