Woo-woo Tabbouleh (sallye) Recipe

No Photo

Have you made this?

 Share your own photo!


sallye bates


Another recipe from my Turkish neighbor downstairs. She is a wonderful cook.

★★★★★ 2 votes
15 Min
1 Hr
No-Cook or Other


4 to 6 bunch
fresh italian flat leaf parsley
1/2 bunch
fresh mint leaves
1 bunch
green onions
6 medium
tomatoes, ripe but firm
1/2 c
1 small
white onion
2 Tbsp
tomato paste
1/2 c
olive oil
3/4 c
fresh squeezed lemon juice
1 tsp
kosher or sea salt
1 tsp
ground black pepper
1 tsp
cayenne pepper


1Peel and quarter white onion
Cut tomatoes into quarters
Place these items in food processor and pulse until finely chopped

Transfer to large mixing bowl
2Wash parsley, cut off stems
Wash mint leaves
Cut green onions, including green part into 2" pieces

Place these items in food processor and pulse until finely minced

Set aside
3Wash and rinse bulgur several times until water runs clear

Add to tomato mixture and mix well

Set aside for one hour to allow tomato juice to absorb into and expand the bulgur
4After an hour, add parsley mixture to bulgur mixture and stir to combine all ingredients

Set aside
5Mix tomato paste, oil and lemon juice in bowl and whisk until thoroughly combined (Do not stint on mixing time or oil will separate)

Fold into bulgur mixture until well coated

Season to tase with salt, black and cayenne pepper.
6Note: Sometimes I substitute one bunch of cilantro for one of the bunches of parsley--it just gives a little extra kick to the dish.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Asian
Other Tags: Quick & Easy, Healthy
Hashtags: #parsley, #bulger