Tabbouleh — country by country
The parsley salad that starts every Levantine gathering.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇱🇧 Lebanon
✨ Parsley-first with only a spoonful of fine burghul; served with romaine or white cabbage leaves for scooping.
Only in Lebanon
- firm tomatoes
- green onions
- fresh mint
- salt
🇸🇾 Syria
✨ Slightly more burghul than the Lebanese, with a sweet-sour drop of pomegranate molasses in the dressing.
Only in Syria
- tomatoes
- small onion, minced
- mint
- pomegranate molasses
🤝 Both use
- flat-leaf parsley
- fine burghul
- lemons, juiced
- olive oil
🇱🇧 Lebanon
⏱ 30 minLebanon's national salad: an ocean of parsley, a whisper of burghul, dressed sharp with lemon.
✨ What makes it special
Parsley-first with only a spoonful of fine burghul; served with romaine or white cabbage leaves for scooping.
🇸🇾 Syria
⏱ 30 minSyrian tabbouleh allows a little more burghul and sometimes a hint of pomegranate molasses.
✨ What makes it special
Slightly more burghul than the Lebanese, with a sweet-sour drop of pomegranate molasses in the dressing.