Dish · lebanese
Tabbouleh
Tabbouleh is finely chopped parsley mixed with a small amount of bulgur, tomato, and mint, dressed heavily in lemon juice and olive oil so the herb, not the grain, dominates.
Where it comes from
The salad is native to the mountains of Lebanon and Syria, where bulgur was an efficient way to use wheat, and it later spread west with immigration, where recipes commonly reversed the ratio to favor more grain.
What cooks argue about
The real fight is the herb to bulgur ratio: traditional versions use parsley as the bulk with only a spoonful of bulgur, while many outside recipes flip that balance toward far more grain.
Nobody has published a tabbouleh recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.