Tabouleh with walnuts


As you might noticed the previous recipes dedicated to the Arabic cuisine and the month of Ramadan are mostly heavy and very rich. This is why I decided to post a recipe for tabouleh. This mezze (starter in Arabic) is super fresh and full of vitamins.

And here I also decided to have my twist to the recipe which will make your life easier. Instead of the traditional bulgur wheat which needs to soak in water for at least a day I substituted it with walnuts. They give texture and extra flavor.

Serve tabouleh right after you make it so the veggies will be crunchy and fresh. Don`t be stingy on the olive oil and lemon juice as you will like to dip your bread into the zesty sauce.


– 2 bunches of fresh parsley finely chopped

– 3 small tomatoes finely chopped

– 3 small cucumbers or 1 normal cucumber finely chopped

–  juice of 2 lemons

– 1/2 cup walnuts finely chopped

– 1 tbsp pomegranate molasses

– 1 tsp fig molasses

– olive oil

– salt


Mix all the veggies and season well to your taste. NOTE: The key to good  tabouleh is to have all the ingredients really finely chopped. Serve with flat Arabic bread.


2 Comments Add yours

  1. Rashida says:

    very nice

  2. chef mimi says:

    Fabulous! No mint? Interesting! I prefer the parsley anyway! Love the addition of the walnuts.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s