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Tabbouleh (Lebanon) Recipe

Tabbouleh (Lebanon)

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on July 04, 2012

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    I have made this dozens of times and everyone loves it.

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  • on August 08, 2010

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    Thank you, Haidy for this clarification. You've described the tabouleh preparation I am used to. It is the best, simple and so refreshing!

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  • on April 07, 2010

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    Unlike the eval below me on this list... I did make recipe as provided, served at BBQ and Middle Eastern Picnic party ... the tabbouleh was enjoyed by all. My husband and I visited Lebanon several times before we turned 40 years old. This recipe tastes exactly as each dish we had in Lebanon as well as on the cruise ships we used. As an aside ... we made this recipe BUT used rice. Still a delicious dish...flavor and texture. Enjoy!

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  • on October 16, 2009

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    we don't need boiling water and we don't need to cucumber
    at the first we slice the parsley and then the mint leaves
    then the ogion in very small peices and then th tamoto small peices too and we put some pepper and salt and lemon juice and olive oil and thats all
    we can use any vegetable oil if we don't have olive oil
    this is the thrue taboule lebanese
    thx

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