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This delicious salad is found across the region of The Levant.  Its name comes from the Arabic word for “seasoning” and it makes a great alternative as a side dish or an appetizer.

Tabbouleh Recipe by Simon Majumdar

Tabbouleh Recipe

(Serves 4)


  • 2 Cups Flat Leaf Parsley (roughly chopped)

  • 1 Cup Fresh Mint Leaves (torn)

  • ¼ Cup Lemon Juice

  • 1 Tsp Salt

  • 1 Tsp Ground Black Pepper.

  • 3 Tomatoes (roughly chopped)

  • ½ Cup Bulgur Wheat (soaked in 1 Cup of Boiling Water)

  • ¼ Cup Olive Oil



  1. Place the parsley, mint and tomatoes in a salad bowl and toss to combine.

  2. Add the soaked bulgur wheat (after straining off excess water through a sieve).

  3. Add the salt and pepper, the lemon juice and the oil.

  4. Toss together just before serving.

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