# You say 'tabouli', I say 'tabouleh'- recipes wanted **URL:** \ **Category:** Cafe Society\ **Created:** [June 2, 2011, 3:28pm UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087 "2011-06-02T15:28:23Z")\ **Posts on this page:** 12\ **Page:** 1
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 2, 2011, 3:28pm UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/1 "2011-06-02T15:28:23Z")
I love this stuff, but have never made it myself. I know the basic ingredients are usually bulgar, parsley, mint, lemon, tomato, but the proportions are important. The web has seemingly thousands of recipes for it, so I turn to the ever-reliable Doper community to part with recipes for this dish. ---
**Author:** ![Peremensoe](https://avatars.discourse-cdn.com/v4/letter/p/ce7236/32.png) [@Peremensoe](https://boards.straightdope.com/u/Peremensoe)\ **Post date:** [June 2, 2011, 3:39pm UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/2 "2011-06-02T15:39:12Z")
Proportions are important in achieving _specific_ results, but there is a very wide range of results or styles that I consider acceptable. I love tabbouleh. I think you can start with almost any recipe that includes all the ingredients you mention plus green onions, and then just experiment and adjust to your liking from there. Of course fresh ingredients are essential for maximum deliciousness. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [June 2, 2011, 11:13pm UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/3 "2011-06-02T23:13:17Z")
I substitute cucumber for tomato, as I am allergic to tomatoes, but I’ve had a number of people express approval for the change. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 2, 2011, 11:18pm UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/4 "2011-06-02T23:18:51Z")
So, no recipes from this smarty-pants bunch? ---
**Author:** ![ShelliBean](https://avatars.discourse-cdn.com/v4/letter/s/f9ae1b/32.png) [@ShelliBean](https://boards.straightdope.com/u/ShelliBean)\ **Post date:** [June 2, 2011, 11:47pm UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/5 "2011-06-02T23:47:34Z")
I’m just here to subscribe to get recipes. Carry on, good people! ---
**Author:** ![Cub\_Mistress](https://avatars.discourse-cdn.com/v4/letter/c/ea666f/32.png) [@Cub\_Mistress](https://boards.straightdope.com/u/Cub_Mistress)\ **Post date:** [June 2, 2011, 11:48pm UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/6 "2011-06-02T23:48:16Z")
I do mine kinda free form, but for best taste use fresh homegrown tomatoes, peeled, of course, and add them at the last minute. I don’t like tomatoes after they’ve been refrigerated. I have used canned diced tomatoes when really good fresh tomatoes aren’t available. Fresh chopped cucumber is good, too, as **Broomstick** said. ---
**Author:** ![Peremensoe](https://avatars.discourse-cdn.com/v4/letter/p/ce7236/32.png) [@Peremensoe](https://boards.straightdope.com/u/Peremensoe)\ **Post date:** [June 2, 2011, 11:53pm UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/7 "2011-06-02T23:53:26Z")
Oh, yeah, cucumbers! Of course! ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [June 2, 2011, 11:54pm UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/8 "2011-06-02T23:54:48Z")
Hmm, what I make doesn’t have a vegetable component. 1 cup bulgur wheat 1.5 cups boiling water Pour water over wheat, cover and let sit. When it’s all fluffed up, add: 1 large handful of finely chopped parsley 1 small handful of finely chopped mint 1 glug of olive oil 1/2 large lemon’s worth of juice Salt to taste I also make a related dish that I call “Greek tabbouleh” which is very, very tasty. Reconstitute bulgur wheat as above; then add 1 large handful of finely chopped parsley 1 T dry oregano 1 glug olive oil 1 finely chopped plum tomato 4 oz crumbled feta cheese Salt to taste ---
**Author:** ![Peremensoe](https://avatars.discourse-cdn.com/v4/letter/p/ce7236/32.png) [@Peremensoe](https://boards.straightdope.com/u/Peremensoe)\ **Post date:** [June 3, 2011, 12:14am UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/9 "2011-06-03T00:14:12Z")
Yes, olive oil, salt. I believe that’s it. bulgur wheat, cooked fresh parsley, chopped fresh mint, chopped fresh cucumbers, peeled, seeded and chopped fresh tomatoes, seeded and chopped fresh green onions, chopped fresh lemon juice olive oil salt All to taste. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 3, 2011, 12:19am UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/10 "2011-06-03T00:19:10Z")
> [@spark240](#): > > Yes, olive oil, salt. I believe that’s it. > > bulgur wheat, cooked > fresh parsley, chopped > fresh mint, chopped > fresh cucumbers, peeled, seeded and chopped > fresh tomatoes, seeded and chopped > fresh green onions, chopped > fresh lemon juice > olive oil > salt > > All to taste. Yeah, I’d definitely concasse the tomatoes also. Otherwise, things would get too juicy in there. Well, I think I’ll just wing a batch in the next couple of days. I need to pick up some green onions, but otherwise I’m set. ---
**Author:** ![Bob\_Baks\_Noogiehead](https://avatars.discourse-cdn.com/v4/letter/b/4af34b/32.png) [@Bob\_Baks\_Noogiehead](https://boards.straightdope.com/u/Bob_Baks_Noogiehead)\ **Post date:** [June 3, 2011, 1:22am UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/11 "2011-06-03T01:22:47Z")
Soak 1 cup bulgur (whatever grade you like; I like medium) in 2 cups lukewarm water for 30 minutes. Bulgur is already cracked and parboiled, and should not require cooking. In a large bowl, combine 4 finely chopped tomatoes 2 cups each (or to taste) finely chopped parsley and mint (If you have a food processor or a good sharp knife, throw the stems in, too.) 2 bunches green onions (less if desired), finely chopped. Drain the bulgur and squeeze out excess liquid (I just use my clean hands). Add to the bowl. Whisk together 1/3 cup lemon juice 1/3 cup olive oil 1/2 tsp. black pepper 1/4 tsp. salt (or to taste) Add to the bulgur mixture and toss. Eat now, or chill or let stand at room temperature, and then eat. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 7, 2011, 12:14am UTC](https://boards.straightdope.com/t/you-say-tabouli-i-say-tabouleh-recipes-wanted/584087/12 "2011-06-07T00:14:20Z")
> [@Bob\_Baks\_Noogiehead](#): > > Soak 1 cup bulgur (whatever grade you like; I like medium) in 2 cups lukewarm water for 30 minutes. Bulgur is already cracked and parboiled, and should not require cooking. > > In a large bowl, combine > 4 finely chopped tomatoes > 2 cups each (or to taste) finely chopped parsley and mint (If you have a food processor or a good sharp knife, throw the stems in, too.) > 2 bunches green onions (less if desired), finely chopped. > > Drain the bulgur and squeeze out excess liquid (I just use my clean hands). Add to the bowl. > > Whisk together > 1/3 cup lemon juice > 1/3 cup olive oil > 1/2 tsp. black pepper > 1/4 tsp. salt (or to taste) > > Add to the bulgur mixture and toss. Eat now, or chill or let stand at room temperature, and then eat. I tried this recipe and it was pretty good. I’d probably cut back on the parsley next time. The version with cucumber sounds good, too.