Slow Food Saddleback Recipes


A favourite across Egypt, Syria and Lebanon.
Omar's family recipe.


1 cup finely ground bulgur (also known as burghul = cracked wheat)
1 cup parsley leaves
3-4 spring onions
3-4 cucumbers
2-3 firm tomatoes
½ cup mint leaves
3 Tablespoons olive oil
3 Tablespoons lemon juice (or a mix of lemon and lime)
1 tspn allspice
½ tspn salt
Cos lettuce leaves


The recipe starts with: “To clean the bulgur, place in metal container, cover with water and rub – the impurities will float to the top while any small stones will sink to the bottom and will be heard scratching the container when gently rocked”. I find the bulgur we buy in Australia is pretty clean, so it just requires rinsing.

Rinse bulgur several times until water remains clear.

Soak bulgur in warm water for at least 2-3 hours so that it is not crunchy, then drain well.

Chop the parsley, onion, mint and tomatoes.

Place oil, lemon/time juice, allspice and salt in a jug and mix well. Pour into a large bowl. Add the well-drained bulgur and mix well. Add in all the chopped vegetables and mix through thoroughly. Refridgerate bowl.

When ready to serve, place cos lettuce leaves around the edge of the bowl.

Traditionally tabbouli is eaten by holding a lettuce leaf as a bowl and scooping some tabbouli into it.