Saturday, February 7, 2015

Tabbouleh / Tabouli


Bulgur - 1 cup
Water - 2 cups
Parsley (Flat Leaves) - 2 bunches (3 cups finely chopped, loosely filled)
Spring Onion - 1 bunch
Tomato - 1 large
Cucumber - 1 medium sized
Lemon Juice - 6 tablespoons
Olive Oil - 4 tablespoons
Freshly Ground Pepper powder - 1 teaspoon
Garlic, minced - 1 teaspoon
Salt - to taste


  1. Take bulgur and water in a pot or a sauce. Bring the water to rolling boil. Turn off the heat immediately. Keep covered for about 15-20.
  2. Transfer cooked bulgur into a sieve to drain out any water. Let the bulgur cool down.
  3. Meanwhile finely chop parsley.
  4. Chop tomatoes.
  5. Thinly slice spring onions.
  6. Peel and chop cucumber. Discard the seeds of the cucumber.
  7. In a large mixing bowl, mix bulgur, chopped parsley, spring onions, cucumber and tomato. Toss well.
  8. In a small mixing bowl, take lemon juice, olive oil, freshly ground pepper powder, minced garlic and salt. Whisk thoroughly and pour it into the bowl containing bulgur. Toss well.
  9. Refrigerate for an hour.
  10. Serve as a salad or along with pita bread.


Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!