Bulgur Tabbouleh Recipe: How to Make Classic Tabbouleh
Written by MasterClass
Last updated: Jun 21, 2022 • 2 min read
Serve classic bulgur tabbouleh salad as a side dish with falafel, hummus, and pita for your next Middle Eastern feast.
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What Is Bulgur Tabbouleh?
Bulgur tabbouleh (also known as “tabouli” or “tabouleh”) is a Middle Eastern salad of finely chopped fresh herbs, tomatoes, green onions, and bulgur or cracked wheat. Bulgur, also known as bulgur, bulgar, or burghul, is a nutty whole grain consisting of precooked, dried, and ground kernels (groats) of wheat. Soak the pre-cooked grains with fresh herbs and tomatoes to make bulgur tabbouleh.
The Culinary History of Tabbouleh
Tabbouleh is thought to have originated in the area that today comprises Syria and Lebanon, and is popular throughout the Middle East, including in Israel and Palestine. Tabbouleh recipes vary not only regionally, but between individual households. In general, the famous Lebanese version tends to be more herb-heavy, with some versions omitting the bulgur entirely.
3 Tips for Making Bulgur Tabbouleh
When making bulgur tabbouleh, consider the following tips and substitutions:
- 1. Chiffonade the herbs. “Chiffonade” is a French cooking technique for slicing leafy herbs and vegetables—especially basil leaves—into thin ribbons. Roughly chopping the herbs or using a food processor can cause bruising.
- 2. Use the parsley stems. Flat-leaf parsley stems are full of flavor, so use them in addition to the leaves (just discard any tough parts).
- 3. Make it gluten-free. For gluten-free tabbouleh, swap the bulgur for toasted brown rice, quinoa, or cauliflower rice. You can substitute bulgur with couscous, quinoa, or farro.
Bulgur Tabbouleh Recipe With Tomato
makes
prep time
30 mintotal time
30 minIngredients
- 1
Dice the tomato; scrape tomato and its juices into a large bowl. Season with salt, pepper, lemon juice, allspice, cinnamon, pomegranate molasses, and olive oil. Set aside at room temperature for 20 minutes, so the tomato can release its juice.
- 2
Add bulgur to tomato mixture, toss to coat, and let sit until bulgur is tender, about 20 more minutes.
- 3
Meanwhile, chiffonade parsley leaves and tender parsley stems and mint leaves by bunching herbs together in a pile and slicing with a sharp knife using a smooth pulling motion, being careful not to work the knife up and down, which can cause bruising.
- 4
Trim root ends and tips and thinly slice white and green parts of scallions.
- 5
Add the herbs to the bulgur mixture and toss to coat. Taste and adjust seasoning.
- 6
Serve with lettuce leaves for scooping.
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