Tabouleh Recipe by Chef Thomas Wenger

Tabouleh, like hummus and baba ghanoush, has its origins in the Middle East and it is a salad made of parsley, wheat bulgur, tomato and lemon.

I have some Lebanese friends and an annual highlight for me when summer rolls around is to be fortunate enough to be invited to a few of their many barbecues. The only thing that flows thicker than their hospitality is their delicious Lebanese food.

It always starts with some traditional dips, spreads, stuffed vine leaves and stacks and stacks of freshly baked flat bread to spread and dip it all with. After that the barbecue gets fired up and the various types of meats hit the grill, there is garlic marinated chicken skewers, minced and spiced lamb skewers, beautiful marinated chicken wings, and meatballs.

If that’s not enough then the food starts to roll out of the kitchen as well, dishes such as slow roasted lamb, falafel, stews and numerous salads. So much food, so much meat, wonderful flavorful meat.

This is why I love tabouleh as who wants to fill up on starchy potato salad with all this lovingly prepared food around. The tabouleh (also a lovingly prepared dish) is the 20 time winner for the best supporting role.

In addition to its ingredients features, such as the parsley’s nutritional benefits, the lemon juice’s slightly refreshing flavor and the wheat’s textural characteristics the dish as a whole is a perfect palette cleanser.

Eaten in small bites between all these other dishes it really helps to appreciate the flavors going on on ones plate. Hurry up summer!

Enjoy this classic tabouleh recipe by Chef Thomas Wenger

Tabouleh

Thomas Wenger

5 from 1 vote

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Prep Time 40 mins

Total Time 40 mins

Course Salad

Servings 4 servings

Ingredients

  

1x2x3x

• 2 roma tomatoes
• 1/4 cup cracked wheat
• 4 bunches flat-leaf parsley finely chopped
• 1 onion finely chopped
• 2 lemons juice only
• 3-4 tablespoons olive oil extra virgin
• black pepper freshly ground

Instructions

 

• Finely chop the tomatoes and spread out on a plate.
• Spread the cracked wheat over the chopped tomato and let sit for 20 minutes.
• Cover the chopped onion with salt & pepper.
• Once the wheat has sat for 20 minutes combine all ingredients and the lemon juice.
• Toss and let sit for another 15 minutes.
• Serve with any barbecued meat and Lebanese bread or on baked potato with a little dollop of sour cream.

Notes

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Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.