Tabbouleh from Jerusalem (page 85) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GaryCooks on April 14, 2024

    I made this to go with Jeruselum’s Chicken With Caramelized Onion & Cardamon Rice. I’d made it a couple times before and really liked it. I didn’t have fine bulgar wheat, so I took barley and ground it in my spice mill and used it without soaking. I don’t know if that would be considered an acceptable substitution, but, oh well, you do what you can with what you’ve got, right?

  • Ganga108 on September 10, 2022

    Honestly, I chop the parsley and mint in the food processor, and concur with others that the bulgur needs soaking. A lovely version of a salad that I love.

  • Rutikazooty on June 21, 2021

    Not a great salad. Did all the work, used fine grain bulgur, loads of parsley and mint chopped fine and multiplied by 4 to bring to a party. Just felt like return wasn't there for the intense fine chopping labor that was hinted at in story as being women's work to find a husband. If I make this again, it will be not finely chopped or chopped in semi-automated machine.

  • Astrid5555 on September 03, 2016

    Delicious! I also soaked my bulgur in boiling water for 5 minutes, was perfect. Lots of herbs, loved the addition of the baharat spice mix! Great with the optional pomegranate seeds. One of the best tabbouleh salads I have made so far.

  • Melanie on March 12, 2016

    This was delicious - I made in bulk for a party and it was a big hit. I skipped the optional pomegranate.

  • joyofcooking1931 on December 14, 2014

    Yum! This was so delicious! Tons of parsley, mint, and spices make this a really flavorful and refreshing tabbouleh. I ended up soaking my bulgur for a few minutes in boiling water (the recipe has you rinse the bulgur, but after I rinsed mine thoroughly it was still too hard. The recipe calls for fine bulgur, which is what I used, but the quick soak made all the difference. Otherwise, great recipe.

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