Tabouli is made almost entirely of fresh herbs and vegetables – parsley, tomato, onion and mint — with bulgur wheat, lemon juice and olive oil. No cream, no mayo, no sugary dressing.

The Tabouli

Tabouli or Tabbouleh?

Tabouli. Tabbouleh. Tabouleh, if you’re feeling adventurous. However you spell it, you’re saying the same thing: Lebanon’s most famous salad, and arguably its proudest export after hommous.

We say tabouli and we’re not spelling it any other way. But whatever you call it, the rules don’t change: it’s a parsley salad, not a grain salad. If what’s in front of you is mostly couscous or bulgur with a rumour of green, someone owes Lebanon an apology.

What is Tabouli exactly?

Tabouli is a fresh Lebanese salad built on finely chopped parsley, a lot of it – with tomato, onion, mint, fine bulgur wheat, lemon juice and olive oil.

The proportions are the whole argument. Parsley leads, everything else supports. The bulgur is there for texture, not bulk. The lemon does the heavy lifting the dressing aisle wishes it could. It’s sharp, fresh and green in every sense of the word.

In Lebanon, tabouli isn’t a side you order – it’s a fixture. It anchors the mezze spread next to its crunchy cousin fattoush, and no family gathering is complete without someone claiming their mother makes it better. (Everyone is right.)

Our Parsley. Our Farms. Our Hands.

Here’s where we get to show off a little. When your salad is 90% parsley, the parsley can’t be an afterthought – so we grow our own. The parsley in our tabouli comes from our own parsley farms, grown for one purpose: this salad. Farm to your table, same philosophy as everything else we make: real ingredients, done properly, no shortcuts.

Is Tabouli Healthy?

Look at the ingredient list again: parsley, tomato, onion, mint, bulgur, lemon juice, olive oil.

That’s a salad that’s mostly fresh herbs and vegetables, dressed with lemon and olive oil – no cream, no mayo, no sugar-loaded dressing hiding in the bottom of the bowl. Parsley punches well above its weight too: it’s one of the most nutrient-dense greens in the produce aisle.

We’ll let the ingredients make the claim. It’s green, it’s fresh, and next to a plate of charcoal chicken it’s doing honest work.

Tabouli at El Jannah

Ours is made fresh in the restaurant every single day: chopped, dressed and served the same day, the only way tabouli should exist.

Order tabouli and fattoush together and you’ve built the core of a proper Lebanese spread – one soft and sharp, one crisp and tangy. Add bread. Obviously.

The Side

Fresh tabouli from our salads menu: the sharp, green answer to charcoal chicken and toum. Order with fattoush and you’ve built the core of a proper Lebanese spread

The Tawouk Tabouli

Our Legendary Lebanese Lunch roll: 24hr marinated tawouk off the charcoal, wrapped with our garlic sauce, tabouli made fresh in-restaurant daily, chips & green pickles

Frequently Asked Questions

What is tabouli?

Tabouli (also spelled tabbouleh) is a traditional Lebanese salad of finely chopped parsley, tomato, onion and mint with fine bulgur wheat, dressed in lemon juice and olive oil. It’s a staple of the Lebanese table and the heart of any mezze spread.

How do you make tabouli?

Finely chop fresh parsley by hand, soak fine bulgur until soft, dice tomato and onion small, chop fresh mint, then dress with lemon juice, olive oil and salt. Parsley should always be the main ingredient – the bulgur is for texture, not bulk.

How do you prepare tabouli in advance?

You mostly don’t – tabouli is best made and eaten the same day, before the lemon softens the parsley. If you must prep ahead, chop the ingredients and store them separately, then dress just before serving. At El Jannah, ours is made fresh in-restaurant every day.

Is tabouli healthy?