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We call it tambouli in Cyprus and this salad has passed to Cypriot cuisine from the Lebanese.It’s easy to throw together. Great as a side dish for grilled meats. 

This salad is a typical summer salad and very “refreshing” thanks to the mint.  It is made with lots of parsley, tomatoes, onion, fresh mint, bulgar wheat, olive oil, lemon juice, salt and pepper.

The bulgar wheat does not have to be soaked before preparing the salad.If it stays in the refrigerator for an hour or two it will absorb all the juices in the salad and the bulgar wheat and will become soft.

It’s ideal for BBQ, grilled meats, or roasted meat but try it also in your toasted sandwiches.  Aftertoasting put some salad inside.  It’s delicious!!

This salad can be preserved for at least 2 – 3 days in the refrigerator.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of the e-cookbook.


Kopiaste and Kali Orexi,

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4 Comments on Tambouli, Tabouli or Tabbouleh

  1. […] and cured for preservation. The process of preparation traditionally involves drying in the sun), tambouli and Horiatiki or village salad and of course a lot of grilled pita […]

  2. […] pan, I let it warm up and fried the pita on both sides for a few minutes. She added leftover tambouli (or tabbouleh), leftover lamb meat and potatoes et […]

  3. […] Tambouli, is also a salad I love very much.  This salad  is the well known Lebanese Tabbouleh, which however, has passed in to the Cypriot cuisine, as well. You can see the original recipe here. […]

  4. […] Salata – Lahanosalata –    Grape Salad  –   Fig Salad –   Tambouli –  Watermelon […]

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