Soup & salads · The home kitchen
Tabouleh
Parsley is the main ingredient in this herb-forward salad; bulgur supports it instead of dominating the bowl. Tomato, onion and lemon bring freshness beside rich dips or grilled meat. This version is deliberately simple, with a short resting time that allows the dressing to settle into the wheat. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Tabouleh recipe
- Serves
- 4
- Prep
- 30 min
- Cook
- 0 min
- Rest / chill
- 20 min
- Total
- 50 min
Ingredients
- 40 g fine bulgur wheat
- 60 ml hot water
- 150 g flat-leaf parsley leaves and tender stems
- 15 g mint leaves
- 3 medium tomatoes, finely diced
- 3 spring onions, finely sliced
- 60 ml lemon juice
- 60 ml extra-virgin olive oil
- 3/4 tsp fine salt
- 1/4 tsp black pepper
Method
Put bulgur in a bowl and pour over 60 ml hot water. Cover and leave for 15 minutes. Fluff and drain any excess water; it should be tender, not wet.
Wash parsley and mint and dry thoroughly in a salad spinner or clean towel. Finely chop with a sharp knife rather than blending to a paste.
Place diced tomatoes in a sieve for 5 minutes to release excess juice. Combine them with parsley, mint, spring onions and cooled bulgur.
Whisk lemon juice, oil, salt and pepper. Toss through the salad until evenly coated.
Rest for 20 minutes in the refrigerator, then taste and adjust with a little additional lemon or salt if desired. Toss again before serving.
Make it your own.
- Dry herbs make a brighter, less watery salad.
- Use fine bulgur; coarse bulgur needs a different cooking method.
- Chop herbs by hand in small batches to avoid bruising them.