By Toby Jermain on July 14, 2003
Photo by grim17
Photo by grim17
"Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it different". I agree with her wholeheartedly. This doesn't need anything else; just season it well with the salt, pepper, lemon, and olive oil."
Serving Size: 1 (148 g)
Servings Per Recipe: 6
"Tabouli should never be prepared using a food processor; it simply deauthenticates the consistency and even the flavor. Additionally, adding cucumber is not "adulterating" the recipe, but rather reflects the traditional version of this food from other areas of the M.E. Syrians from the Levant area are known for adding cucumber. And, in case you have never tried Tabouli with cucumber, you are missing out. I will, however, agree with the author of this recipe that garlic is not traditionally used in making Tabouli and neither is using celery."
"Very nice recipe - keeper. Agree hand chopping gives prettier result but food processor works fine when pulsed - increases the green vegetal flavors though not as pretty. Thanks for posting Toby."
"I made this for a dinner party and everyone loved it. One friend literally said "I think I could live on this" and another friend who was travelled extensively in the middle east said this recipe was more authentic than most found in US restaurants.
I did cut back to only 1 tomato (because my bowl was full and I was too lazy to transfer into a new bowl at that point) and I completely forgot about the oil."
"Delish! I subbed red onions for the green onions, and used only half the bulgar... actually I didn't have any bulgar on hand so I used couscous, 1/2 cup. Parsley fresh from the garden! Lemony and fresh!"
"Excellent! Just as good as Sanaa's in Sioux Falls, SD. I didn't have Bulgar wheat so I used brown rice and it was still just as good. If you don't have fresh mint you can use dried, just cut back on the amount. Thank you for posting!"
"I loved this. Very simple tastes that come together beautifully. Definitely make this a day ahead of when you want to serve it. I used about 1 c of parsley, 1/2 c of mint, 6 green onions, and 1/3 c extra virgin olive oil. Thanks for posting!"
"I agree that the listed ingredients are all that should go in Taboulli salad-not because it is more authentic, but because the combination of these simple items is so wonderful. For my taste, I use dried mint since I find the fresh a bit overpowering, but I can certainly understand it's appeal to those who love the fresh. Also, the amount of oil can be reduced by half if desired without much loss. Perhaps the one thing most important not to change is the FRESH lemon juice; using bottled really doesn't work in this. However, the amounts of each ingredient can be changed to suit one's taste or supply. "
"i agree, no garlic in tabouli! this was great - loved the simplicity of ingredients. THANKS!!!"
"yes its good recipe but i add garlic as well as feta and olives .... taste yummy ..dont care if its not authentic i am from california ..not middle east "
"Tabouli is not tabouli WITH garlic...otherwise it become a totally different dish, perhaps "garbouli". Perfect "authentic" recipe, well done ! I squeeze the thinly sliced onions through the softened burgul before adding to the other ingredients. I also whisk the lemon juice and olive oil together before adding to the "garlic free" salad....I love garlic, but NOT in tabouli."
"Oooh, too heavy on the bulgar, mint and tomatoes for me. It had a nice flavor once I readjusted everything, but I like garlic and am not so concerned with whether something qualifies as "authentic" or not, so I added 1 minced clove. Nice!"
"I like this recipe; it\\\'s so much better than the store bought Tabouleh. To cut the parsley, I keep the parsley in a bunch, hold it by the stems and run a French Chef\\\'s knife down to the leaves. A few slices and the parsley leaves are stripped. I pick out the few heavier stems that get cut off. Then, I put the parsley, onions and mint in a blender with some water and pulse a few times. Less danger of pureeing. Dump into a strainer and shake a bit to get rid of most of the water and finish. Reduces the effort and it is delicious."