Fresh parsley, fresh mint and onions are very finely chopped and mixed with diced tomatoes and bulgur and seasoned with an abundant lemon and olive oil dressing. The most famous Lebanese salad, the pride of our culinary heritage!

Preparing tabbouleh with pomegranate molasses adds a rich flavor to the mix of parsley, mint, tomatoes, onions, and bulgur. Try it out.

This is Lebanese style (parsley dominates), and unlike what is commonly found in supermarkets here in the U.S. it's a very refreshing salad and is perfect for warmer months. It's also a great salad to be eaten between other entrees and will help cleanse the palate!

Authentic Lebanese Tabbouleh

This is one of the dishes prepared by my Lebanese friend. While it's troublesome to chop the parsley, I take the extra effort since I want to eat this tasty dish. According to my Lebanese and Syrian friends, American-style tabbouleh has too much bulghur. They imagine it's because it's too much trouble to chop the parsley! They even say that there's too much bulghur in my tabbouleh shown in the photo.Even though it takes extra effort, chop the parsley, mint, and green onion. Using a food processor will give the wrong taste and texture. The final product has a tendency to get watery, so be sure to thoroughly drain the excess water from the bulghur. Adjust the amount of tomatoes to taste. If using regular sized tomatoes, it's best to remove the seeds. It also tastes good with chopped cucumbers. Recipe by Mama Imani

Tabbouleh is a traditional Lebanese dish found on every table. The decoration was done by my husband, a decoration engineer. I hope you like it.

Pomegranate syrup adds a twist to the classic recipe of this famous Lebanese salad. Enjoy it!

A well-known appetizer in Lebanese cuisine, I didn't have time to garnish it, but it's already beautifully decorated with its colors.

Refreshing Lebanese salad

It's a delicious salad , healthy you can eat in lunch or dinner time ,also it's served with many kinds of food as a salad side.

I wanted to eat a lot of parsley.If you don't have bulgar flour, you can use couscous. Recipe by yumushi