Tabbouli / Tabouli / Tabbouleh Recipe

Here’s a very simple Tabbouleh Recipe with Batata ma3 Kizbra Recipe.   I can barely spell Tabbouleh so if I can make this recipe, you can too!  As is traditional in Lebanese cooking, this is typically made with “a bit of this…”  “some of that….”  “a pinch of this”  “a few of that….”  So I’ve tried to capture what was made in The Kitchen Beast‘s kitchen as best I can.  I bring you the Tabbouli Recipe.  (Shortcut because you should actually make the Tabbouleh Mix from scratch… but this works well too!)


1 cucumber
1/2 large sweet onion
6 large on the vine tomatoes
1/2 c. fresh basil
1/4 c. fresh mint
8 oz. fresh mozzarella
5-6 TBSP extra virgin olive oil
juice of 2 whole lemons
5-6 cloves of garlic
salt and pepper to taste
2 boxes of Near East Tabbouleh Mix

OPTIONAL: Serve atop Romaine Lettuce if you would like to make this into a salad


  1. Make the Near East Tabbouleh Mix as on the package.  Place in refrigerator to cool for 30 minutes.
  2. Finely (rough) chop the sweet onion, garlic, basil, mint, fresh mozzarella, and tomatoes and place them into your separate large salad bowl.  Largest bowl you have is always my choice!
  3. Juice all the fresh lemons and pour it over the mixture. Add olive oil, black pepper and salt in the mixture. Mix well.
  4. Take the Tabbouleh mix out of the refrigerator and combine with the above mixture.  Mix well.
  5. Place in refrigerator to cool for 15 minutes. (or longer)
  6. Serve and enjoy!  Refrigerate any leftovers for up to 3 days.

This Tabbouleh was served with a side of Batata ma3 Kizbra (Potatoes and cilantro).   This was paired with a very delicious cocktail that I call “Cool As A Cucumber”.  It’s a light refreshing blend of fresh lemon, simple syrup and sliced cucumber and can be made with or without vodka.  (Cocktail or mocktail).

6 thoughts on “Tabbouli / Tabouli / Tabbouleh Recipe”

  1. I am Lebanese and I’ve had and made tabbouli all my life. It is typically made out of parsley, tomatoes, onions (preferably geeen) and burghul (cracked wheat) with salt a lemon and olive oil dressing.
    What you have here is not an authentic tabbouli recipe at all. It might be delicious but it’s not tabbouli. There’s never garlic, mozzarella or cucumbers in a tabbouli salad.
    Thank you.

    1. Violette, with all due respect recipes vary greatly and are based on what someone interprets and modifies over the years as often they are passed down generation to generation. This recipe was executed by someone who is authentically Lebanese and how their family prepares it. Slight modification here and there but the basis of this Tabbouleh is in tact. I urge you to look at examples such as Epicurious Recipe 1 Epicurious Recipe 2 Simple Bites Recipe Delicious Magazine Recipe as they all have garlic, cucumbers, etc. as part of their dish. Just because you do not make it this way, doesn’t mean all Lebanese don’t make it this way. Thank you.

  2. I’m sorry, maybe in this continent people have changed it over the years and again it might be delicious but it’s not authentic. Nowhere in Lebanon is it served as you described it, ever. Try some anthemic Lebanese cook books and maybe visit Lebanon and you will see what a real tabbouli is like before it has been westernized perhaps in America.
    What you have here might be a delicious salad but a interpretation is not tabbouli.
    Trust me on this one; I have no ulterior motive, I promise you.

    1. I don’t want to get into a heated discussion but when you go out to eat at an Italian restaurant, do you challenge the chef and say “that’s not Italian!” No. Every chef has his/her interpretation of culinary art. Their experiences and passion go into every dish and instead of criticizing what someone else does… how about you try it and then you can judge it on the merits of the recipe itself?

  3. I said it may be delicious and extremely tasty but it’s not the real thing and it’s not tabbouli.
    And we all know that the Italian food served inthe U.S. as delicious as it is, it’s nowhere like what you get in Italy.
    I swear I’m not into challenging you I just thought you’d take this in a good spirit. Never intended to offend you. I thought I’d let you know how it is served everywhere in Lebanon and I assumed you’d take an honest opinion from someone who grew up in Lebanon ( a daughter of a profoessional lebanese chef) and who cooks lebansese 90% of the time, with a good heart.
    I’m sorry for the misunderstanding.
    I wish you well.
    Enjoy your recipes and have a great day!

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