Author: Kitchens
  • 1/2 Cup fine bulgur or commercial tabbouleh
  • 2 ripe but firm tomatoes; minced
  • 1 red onion; minced
  • 6 green onions and tops; minced
  • 2 stalks celery; minced
  • 1 red bell pepper; seeded and minced
  • 1 green bell pepper; seeded and minced
  • 2 small fresh hot chiles; minced
  • 1 Cup minced fresh parsley
  • 1 Tablespoon minced cilantro
  • 2 Tablespoons minced fresh mint, omit if using tabbouleh mix
  • 6 cloves garlic; finely minced
  • 1/3 Cup freshly squeezed lemon juice
  • 1 teaspoon sugar; or more to taste
  • 1/3 Cup olive oil
  • 1/3 Cup light-flavored vegetable oil
  • salt, black pepper, and dried hot chiles, to taste
  1. In a large bowl pour enough boiling water over bulgur to cover completely.
  2. Let soak until all moisture has been absorbed (about 20 minutes).
  3. If using tabbouleh mix, follow instructions on package.
  4. Toss bulgar lightly with tomatoes, onions, celery, bell peppers, fresh chiles, parsley, cilantro, mint, garlic, lemon juice, and sugar.
  5. Mix together oils and stir gradually into bulgur. Add salt, pepper, and dried chiles to taste; chill.
Yield: 4 to 6 servings.

Originally from the mountains of Lebanon, it has variations that are the most popular salads throughout the Eastern Mediterranean and Arab countries of the region.
Recipe by Recipes at