I am so excited! I have been wanting to make Tabouleh, but all of the recipe have waaayyyy to much bulgar. I was taught how to make it by some Lebanese friends who used very little bulgar and it is sooo much better!! I omitted the olive oil (I add it to my serving) and used the garlic (cause I am a sucker for it) it was excellent, my favorite filling for a warm pita drizzled with olive oil and paprika! Thank you Thank you!
This is nothing short of outstanding! I tried it with and without garlic and I prefer it with, though it's delicious either way. Very authentic unlike others I've tried. I'm submitting a couple of pictures where you'll see that I've added probably more bulgur than required, but I have this bad habit of tweaking every recipe. You're a pro... thank you so much, Najwa. Now I'd better go so I can get back to that bowl of tabouleh! تبولة
Good tabbouleh! I used a shallot instead of red onion (I discovered, last minute, that I was out of red onion), and I included the optional olive oil and garlic. I used only 1 1/2 tb. bulgur, and I'll probably use a bit more next time. Thanks for sharing this fresh-tasting salad recipe!
This was my first attempt at making my own tabbouleh and I have to say I was impressed with myself! I usually stick to super easy recipes but am trying to venture out. This has a very fresh taste to it and I might add some more olive oil next time. I didnt use much bulgur at all. Thanks najwa!
Best tabbouleh I've ever had...very light and refreshing. Thanks, Sandi.
This recipe is almost exactly the same way I make my tabbouli...Very authentic indeed! I however do omit the garlic. Every middle eastern dish is made differently depending on the region.Thanks najwa for posting a truely authentic recipe for tabouli.
Real Tabbouli most definitely has olive oil in it(fresh and xtra-xtra virgin is best). It also has NEVER had garlic in it__optional or otherwise. Try it the real way and you'll see a HUGE dif.