Classic Israeli Tabbouleh Salad
Tabbouleh is a staple salad in Israeli cuisine. Originating from Levantine Arab cuisine, there is not one restaurant in Israel that does not know how to make a true Tabbouleh salad. If you’ve always wanted to know how to make the best Tabbouleh, use this recipe for a side to any meal or alone! For information on other authentic Israeli foods, click here.


· 4 c. boiling water 
· 2 c. raw bulgar wheat or cracked wheat 
· 1 c. cooked chick peas (garbanzos), drained 
· 1 c. minced parsley 
· 3/4 c. minced mint 
· 3/4 c. minced scallions, or 1 onion finely chopped 
· 3 tomatoes, chopped (optional) 
· 3/4 c. fresh lemon juice 
· 1/3 c. extra virgin olive oil 
· Salt to taste 

Pour the boiling water over the wheat. Let stand for 2 hours or until wheat is fluffy. Drain well. Mix with remaining ingredients. Chill 1 hour before serving. 

For special Israeli spices to add to your tabbouleh salad, click here.