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In beirut, this traditional Lebanese salad, made with lots and lots of parsley and just a little bulgur, is a meze staple. Tabbouleh is classically served on a platter surrounded by crisp romaine lettuce leaves to use as scoops. Or you could serve it with toasted pita triangles.

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  • Servings: 6 TO 8

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  • 1/3 cup medium bulgur (No. 2)
  • 2 cups finely chopped ripe tomatoes (1 pound)
  • 3 cups finely chopped parsley
  • 1/2 cup finely chopped mint
  • 1/2 cup minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon allspice
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup fresh lemon juice
  • 2 large scallions, thinly sliced


  1. Put the bulgur in a large bowl and stir in enough water to cover. When the wheat dust and chaff rise to the surface, pour off the water. Rinse the bulgur 3 or 4 more times, until the water is clear. Cover the bulgur with fresh water and let it soak for 20 minutes.
  2. Pour off the water, then squeeze the bulgur dry. Transfer the bulgur to a large bowl and add the tomatoes. Stir in the parsley, mint, onion, salt, pepper and allspice, then add the olive oil. Gradually add the lemon juice, tasting the Tabbouleh until it is balanced; it should be lemony but not unpleasantly tart. Cover and let stand for 20 minutes. Garnish with the scallions.

Make Ahead

The Tabbouleh can stand at room temperature for up to 4 hours. Don't add the tomatoes until 20 minutes before serving.

Contributed By Published March 1999

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