Tabbouleh Salad

HCH-12-MAIMONIDES HCH 12 / September 2016

Tabbouleh Salad, by Eyal Streett

Tabbouleh is such a great thing. A nice and fresh explosion of herbs in your mouth. It’s a chop chop recipe: the finer you’ll chop the better it’ll taste. You’re looking for a salad with an overpowering green color mixed with some other colors.

Then there’s the other important point: serve it as soon as it’s ready. You really want to eat this salad as fresh as possible.

Here we go!



1 nice bunch of parsley (washed and dried)

1 nice bunch of spearmint (washed and dried)

1 or 2 tomatoes (I used these different tomatoes for the nice color and flavor variety)

1 small onion (sweet onion if you prefer)

1 nice cucumber (peeled or not, depending on the cucumber)

1/2 cup bulgur (be sure you get fine grain bulgur)

1 lemon

olive oil

sumac (optional)



  1. Soak your bulgur in cold water.
  2. Take your parsley and chop it as fine as possible. Chop the stems, not only the leaves. Put it in a big salad bowl.
  3. Take your mint, separate the leaves from the stems and chop the leaves as fine as possible. Add it to the bowl.
  4. Chop your tomatoes, onion and cucumber. Again, try dicing them as small as you can and add to the bowl.
  5. By now your bulgur should be ready. Drain out the water and then squeeze the bulgur as dry as you can.
  6. Add the bulgur to the salad bowl and gently mix the ingredients around.
  7. Squeeze the lemon and poor the lemon juice onto the salad. And some sumac and salt and drizzle a generous amount of olive oil.
  8. Mix and serve.

This is going to be a treat!

a-yally-dalit-3-PRECIOSOS Recipe & photos by Eyal Streett, Aix en Provence & Edinburgh, June & August 2016