[{"_1":2,"_125":-5,"_126":-5},"loaderData",{"_3":4,"_124":-5},"routes/search._index",{"_5":6,"_123":25},"posts",[7,51,93],{"_8":9,"_10":11,"_12":13,"_41":42,"_43":44,"_45":46,"_47":48,"_49":50},"fileName","Lebanon","slug","lebanon-mezze-culture-middle-eastern-cuisine","frontmatter",{"_14":9,"_15":16,"_17":18,"_10":11,"_19":20,"_21":22,"_23":24,"_29":30,"_31":16,"_32":33,"_34":35,"_36":37,"_38":30,"_39":40},"title","public",true,"date","2024-07-05T10:00:00Z","description","Where mezze isn't just a meal—it's a philosophy of abundance, sharing, and turning every table into a celebration","category","travel","tags",[25,22,26,27,28],"lebanon","mezze","middle-eastern","hospitality","cover","/_repo/medias/ed8764121228a3be10ca19d61a8b4df429d747fd75c215ed16d25aaf7fd2bbc5-lg.webp","featured","cover-xs","/_repo/medias/ed8764121228a3be10ca19d61a8b4df429d747fd75c215ed16d25aaf7fd2bbc5-xs.webp","cover-sm","/_repo/medias/ed8764121228a3be10ca19d61a8b4df429d747fd75c215ed16d25aaf7fd2bbc5-sm.webp","cover-md","/_repo/medias/ed8764121228a3be10ca19d61a8b4df429d747fd75c215ed16d25aaf7fd2bbc5-md.webp","cover-lg","cover-xl","/_repo/medias/ed8764121228a3be10ca19d61a8b4df429d747fd75c215ed16d25aaf7fd2bbc5-xl.webp","firstParagraphText","Lebanese hospitality doesn't start with hello—it starts with setting more food on the table than you could possibly eat, then insisting you haven't eaten enough. In Lebanon, the word \"mezze\" doesn't just describe small plates; it describes a way of life where meals become gatherings, and every gathering becomes a celebration.","plain","Lebanese hospitality doesn't start with hello—it starts with setting more food on the table than you could possibly eat, then insisting you haven't eaten enough. In Lebanon, the word \"mezze\" doesn't just describe small plates; it describes a way of life where meals become gatherings, and every gathering becomes a celebration.Walking through the souks of Beirut or the mountain villages above the coast, you quickly realize that Lebanese cooking isn't about individual dishes—it's about abundance, variety, and the art of making sure no one leaves hungry or unimpressed.The Mezze PhilosophyLebanese mezze culture turns eating into an event. Tables groan under the weight of dozens of small dishes: Baba Ganoush with its smoky depth, Lebanese Tabbouleh bright with parsley and lemon, hummus that's nothing like what you find in supermarkets, and kibbeh shaped with the precision that comes from generations of practice.But mezze isn't just about the food—it's about time. Lebanese meals stretch for hours, with dishes appearing in waves. Cold mezze first: the dips, salads, and preserved vegetables. Then warm mezze: Lebanese Grilled Halloumi, stuffed grape leaves, and fatayer filled with spinach or cheese. Finally, if you have room, the main dishes.The genius of mezze is that everyone shares everything. You don't order \"your\" dish—you order for the table. Conversation flows as freely as the olive oil, and the meal becomes less about consuming food and more about consuming time together.Markets and Mountain VillagesBeirut's markets pulse with the kind of energy that makes you want to cook immediately and completely. Vendors pile pomegranates like burgundy jewels, their tahini flows like silk, and their za'atar smells like it was mixed that morning (because it probably was).But the real cooking happens in the mountain villages above the coast, where families still make their own cheese, cure their own olives, and know exactly which hillside produces the best wild thyme for za'atar. These are the kitchens where recipes live in hands rather than books, where measurements come from experience rather than cups, and where the best meals happen when someone's grandmother decides you look too thin.Essential Lebanese FlavorsLebanese cooking relies on ingredients that taste like themselves, intensely. Lemons so bright they make you squint. Olive oil that coats your mouth with peppery richness. Sumac that adds tartness without heat. Fresh herbs—parsley, mint, cilantro—used by the handful rather than the pinch.The spice blends tell stories: za'atar with its wild thyme and sesame, baharat with its warm seven-spice complexity, and dukkah that adds crunch and nuttiness to everything it touches. These aren't just seasonings—they're flavor signatures that make Lebanese food unmistakably itself.Techniques Worth LearningLebanese cooks have mastered the art of coaxing maximum flavor from simple ingredients. They know that good hummus starts with dried chickpeas soaked overnight, not canned ones. They understand that tabbouleh should be more herbs than bulgur, and that the key to perfect Baba Ganoush is charring the eggplant until the skin is completely black.Watch a Lebanese cook stuff grape leaves (warak enab) and you'll see precision that comes from muscle memory. The rice filling gets seasoned with cinnamon and allspice, rolled tight enough to hold together but not so tight that the rice can't expand, then simmered with lemon juice and olive oil until tender.Street Food and Home CookingLebanese street food brings the flavors of home cooking to busy streets. Manakish—flatbread topped with za'atar and olive oil—gets eaten hot from the oven for breakfast. Shawarma wraps marry perfectly spiced meat with garlic sauce and pickles. Lahmacun spreads spiced lamb mixture on thin dough, then gets rolled with fresh vegetables and eaten by hand.But the real magic happens in Lebanese homes, where cooking becomes a communal activity. Family members gather to stuff kibbeh, roll grape leaves, or shape ma'amoul cookies filled with dates or nuts. These aren't just cooking sessions—they're cultural transmission, where techniques and stories get passed down along with recipes.Cedar Country TraditionsLebanon's mountain regions, dotted with ancient cedar trees, have their own food traditions. Here, mountain cheeses like ackawi and kashkaval get paired with honey and walnuts. Wild herbs gathered from hillsides become tea or get preserved in olive oil. And the altitude creates perfect conditions for drying fruits and making rose water and orange blossom water that perfume both savory and sweet dishes.The tradition of preserving—whether it's pickling turnips in brilliant pink brine, packing cheese in olive oil, or drying mint and za'atar for winter—reflects Lebanon's position as a crossroads. These techniques allowed flavors to travel and survive, creating a cuisine that's both deeply rooted and surprisingly diverse.Modern Lebanese CookingToday's Lebanese cooks honor tradition while embracing creativity. They might serve traditional hummus alongside roasted cauliflower with tahini, or present kibbeh as elegant canapes instead of rustic footballs. The flavors remain authentically Lebanese, but the presentations adapt to modern life.In restaurants from Beirut to Brooklyn, Lebanese chefs are rediscovering forgotten dishes and techniques, proving that Lebanese cuisine has depth far beyond the mezze that made it famous internationally. But even the most innovative Lebanese cooking returns to the same principle: food is love, and love is best shared around a table crowded with dishes and surrounded by people you care about.The Lebanese approach to cooking and eating offers something essential: the understanding that a meal is never just fuel, but always an opportunity to take care of each other. In a world that often feels hurried and disconnected, Lebanese mezze culture provides a model for slowing down, sharing more, and turning every meal into a small celebration.","html","

Lebanese hospitality doesn't start with hello—it starts with setting more food on the table than you could possibly eat, then insisting you haven't eaten enough. In Lebanon, the word \"mezze\" doesn't just describe small plates; it describes a way of life where meals become gatherings, and every gathering becomes a celebration.

Walking through the souks of Beirut or the mountain villages above the coast, you quickly realize that Lebanese cooking isn't about individual dishes—it's about abundance, variety, and the art of making sure no one leaves hungry or unimpressed.

The Mezze Philosophy

Lebanese mezze culture turns eating into an event. Tables groan under the weight of dozens of small dishes: Baba Ganoush with its smoky depth, Lebanese Tabbouleh bright with parsley and lemon, hummus that's nothing like what you find in supermarkets, and kibbeh shaped with the precision that comes from generations of practice.

But mezze isn't just about the food—it's about time. Lebanese meals stretch for hours, with dishes appearing in waves. Cold mezze first: the dips, salads, and preserved vegetables. Then warm mezze: Lebanese Grilled Halloumi, stuffed grape leaves, and fatayer filled with spinach or cheese. Finally, if you have room, the main dishes.

The genius of mezze is that everyone shares everything. You don't order \"your\" dish—you order for the table. Conversation flows as freely as the olive oil, and the meal becomes less about consuming food and more about consuming time together.

Markets and Mountain Villages

Beirut's markets pulse with the kind of energy that makes you want to cook immediately and completely. Vendors pile pomegranates like burgundy jewels, their tahini flows like silk, and their za'atar smells like it was mixed that morning (because it probably was).

But the real cooking happens in the mountain villages above the coast, where families still make their own cheese, cure their own olives, and know exactly which hillside produces the best wild thyme for za'atar. These are the kitchens where recipes live in hands rather than books, where measurements come from experience rather than cups, and where the best meals happen when someone's grandmother decides you look too thin.

Essential Lebanese Flavors

Lebanese cooking relies on ingredients that taste like themselves, intensely. Lemons so bright they make you squint. Olive oil that coats your mouth with peppery richness. Sumac that adds tartness without heat. Fresh herbs—parsley, mint, cilantro—used by the handful rather than the pinch.

The spice blends tell stories: za'atar with its wild thyme and sesame, baharat with its warm seven-spice complexity, and dukkah that adds crunch and nuttiness to everything it touches. These aren't just seasonings—they're flavor signatures that make Lebanese food unmistakably itself.

Techniques Worth Learning

Lebanese cooks have mastered the art of coaxing maximum flavor from simple ingredients. They know that good hummus starts with dried chickpeas soaked overnight, not canned ones. They understand that tabbouleh should be more herbs than bulgur, and that the key to perfect Baba Ganoush is charring the eggplant until the skin is completely black.

Watch a Lebanese cook stuff grape leaves (warak enab) and you'll see precision that comes from muscle memory. The rice filling gets seasoned with cinnamon and allspice, rolled tight enough to hold together but not so tight that the rice can't expand, then simmered with lemon juice and olive oil until tender.

Street Food and Home Cooking

Lebanese street food brings the flavors of home cooking to busy streets. Manakish—flatbread topped with za'atar and olive oil—gets eaten hot from the oven for breakfast. Shawarma wraps marry perfectly spiced meat with garlic sauce and pickles. Lahmacun spreads spiced lamb mixture on thin dough, then gets rolled with fresh vegetables and eaten by hand.

But the real magic happens in Lebanese homes, where cooking becomes a communal activity. Family members gather to stuff kibbeh, roll grape leaves, or shape ma'amoul cookies filled with dates or nuts. These aren't just cooking sessions—they're cultural transmission, where techniques and stories get passed down along with recipes.

Cedar Country Traditions

Lebanon's mountain regions, dotted with ancient cedar trees, have their own food traditions. Here, mountain cheeses like ackawi and kashkaval get paired with honey and walnuts. Wild herbs gathered from hillsides become tea or get preserved in olive oil. And the altitude creates perfect conditions for drying fruits and making rose water and orange blossom water that perfume both savory and sweet dishes.

The tradition of preserving—whether it's pickling turnips in brilliant pink brine, packing cheese in olive oil, or drying mint and za'atar for winter—reflects Lebanon's position as a crossroads. These techniques allowed flavors to travel and survive, creating a cuisine that's both deeply rooted and surprisingly diverse.

Modern Lebanese Cooking

Today's Lebanese cooks honor tradition while embracing creativity. They might serve traditional hummus alongside roasted cauliflower with tahini, or present kibbeh as elegant canapes instead of rustic footballs. The flavors remain authentically Lebanese, but the presentations adapt to modern life.

In restaurants from Beirut to Brooklyn, Lebanese chefs are rediscovering forgotten dishes and techniques, proving that Lebanese cuisine has depth far beyond the mezze that made it famous internationally. But even the most innovative Lebanese cooking returns to the same principle: food is love, and love is best shared around a table crowded with dishes and surrounded by people you care about.

The Lebanese approach to cooking and eating offers something essential: the understanding that a meal is never just fuel, but always an opportunity to take care of each other. In a world that often feels hurried and disconnected, Lebanese mezze culture provides a model for slowing down, sharing more, and turning every meal into a small celebration.

","toc",[],"originalFilePath","articles/countries/Lebanon.md",{"_8":52,"_10":53,"_12":54,"_41":83,"_43":84,"_45":85,"_47":86,"_49":87,"_88":89,"_90":91,"_92":89},"Lebanese Grilled Halloumi","lebanese-grilled-halloumi-cheese",{"_14":52,"_15":16,"_17":55,"_10":53,"_19":56,"_21":57,"_58":59,"_60":61,"_62":63,"_64":65,"_66":67,"_23":68,"_29":76,"_77":78,"_32":79,"_34":80,"_36":81,"_38":76,"_39":82},"2024-07-17T10:00:00Z","Golden, squeaky cheese with char marks and herb oil—Lebanon's gift to vegetarians who miss the drama of grilling","appetizer","cuisine","Lebanese","prep_time","10 minutes","cook_time","8 minutes","servings",4,"difficulty","easy",[69,70,71,72,73,26,74,75],"halloumi","grilled","lebanese","vegetarian","cheese","herbs","olive-oil","/_repo/medias/3df919c05c898906fe8829acb3dd07ecb8d4b20bd727d9bb4adfcc54de4cfe33-lg.webp","visual_style","Mediterranean golden hour with rustic stone textures, herb gardens, and the warm hospitality lighting that makes simple ingredients look like feast centerpieces—earthy, generous, and inviting","/_repo/medias/3df919c05c898906fe8829acb3dd07ecb8d4b20bd727d9bb4adfcc54de4cfe33-xs.webp","/_repo/medias/3df919c05c898906fe8829acb3dd07ecb8d4b20bd727d9bb4adfcc54de4cfe33-sm.webp","/_repo/medias/3df919c05c898906fe8829acb3dd07ecb8d4b20bd727d9bb4adfcc54de4cfe33-md.webp","/_repo/medias/3df919c05c898906fe8829acb3dd07ecb8d4b20bd727d9bb4adfcc54de4cfe33-xl.webp","Halloumi on the grill does something magical—the high heat creates a golden crust while keeping the interior creamy, and that distinctive squeak becomes even more pronounced. This isn't just grilled cheese; it's proof that vegetarians can have all the drama and satisfaction of proper grilling without compromising on flavor or spectacle.","Halloumi on the grill does something magical—the high heat creates a golden crust while keeping the interior creamy, and that distinctive squeak becomes even more pronounced. This isn't just grilled cheese; it's proof that vegetarians can have all the drama and satisfaction of proper grilling without compromising on flavor or spectacle.Lebanese cooks understand that halloumi needs bold accompaniments to match its assertive saltiness. Fresh herbs, good olive oil, and a touch of heat create the perfect balance—cooling and warming, rich and bright, simple and sophisticated all at once.Ingredients🧀 8 oz halloumi cheese, sliced 1/2 inch thick🫒 3 tablespoons extra-virgin olive oil, divided🌿 2 tablespoons fresh mint, finely chopped🌿 2 tablespoons fresh parsley, finely chopped🌿 1 tablespoon fresh dill, finely chopped🧄 1 clove garlic, minced🍋 1 lemon, juiced🌶️ 1/4 teaspoon red pepper flakes🧂 Freshly ground black pepper🥖 Warm pita bread for serving🍅 Cherry tomatoes for garnish (optional)InstructionsPrep the halloumi properly. Remove halloumi from packaging and pat completely dry with paper towels. Cut into slices about 1/2 inch thick—thick enough to develop a good crust without falling apart, thin enough to heat through properly.Make the herb oil. In a small bowl, combine 2 tablespoons olive oil with chopped mint, parsley, dill, minced garlic, lemon juice, and red pepper flakes. Season with black pepper and let sit while you prepare the grill.Heat your grill correctly. You want medium-high heat—hot enough to create good grill marks and caramelization but not so hot that the outside burns before the inside warms through. Clean and oil the grates well.Oil the cheese lightly. Brush halloumi slices with the remaining tablespoon of olive oil on both sides. This prevents sticking and helps with even browning.Grill with patience. Place halloumi slices on the hot grill and cook for 2-3 minutes on the first side without moving them. You want distinct grill marks and golden-brown caramelization before flipping.Flip once. Turn the halloumi carefully—it should release easily when properly seared. Grill for another 2-3 minutes on the second side until golden and heated through.Finish immediately. Transfer grilled halloumi to a serving plate while still hot. Drizzle generously with the herb oil, making sure each piece gets herbs and garlic.Serve warm. Halloumi is best eaten while still warm and squeaky. Serve with warm pita bread and cherry tomatoes if using.Technique NotesDon't skip the drying step—moisture is the enemy of good searing. Well-dried halloumi will develop beautiful caramelization.Halloumi doesn't melt like other cheeses, so you don't need to worry about it falling through the grates. Its high melting point makes it perfect for grilling.The herb oil should be made fresh—dried herbs won't provide the same bright, verdant flavor.Serving SuggestionsGrilled halloumi works beautifully as part of a mezze spread alongside Baba Ganoush, Turkish Cacik, and fresh vegetables.In Lebanon, it's often served with watermelon for a sweet-salty contrast that's especially refreshing in summer heat.For a complete meal, serve over a bed of arugula with the herb oil acting as both cheese seasoning and salad dressing.Storage & Make-AheadThe herb oil can be made several hours ahead and actually improves as the flavors meld. Store covered at room temperature.Halloumi should be grilled just before serving for the best texture, but leftover grilled halloumi is delicious cold in salads.Remix IdeasSpicy version: Add minced jalapeño or a pinch of cayenne to the herb oil.Citrus twist: Use a mix of lemon and orange juice in the herb oil for complexity.Za'atar finish: Sprinkle with za'atar before serving for earthy, tangy notes.Honey drizzle: A light drizzle of honey contrasts beautifully with the salty cheese.Pomegranate garnish: Scatter pomegranate seeds over the finished dish for color and tartness.Perfect grilled halloumi should make vegetarians feel like they're getting the full grilling experience—the sizzle, the char marks, the satisfaction of something substantial coming off the grill. It's Lebanese comfort food that happens to be meat-free, proving that the best vegetarian dishes aren't trying to be something else—they're celebrating what they are.","

Halloumi on the grill does something magical—the high heat creates a golden crust while keeping the interior creamy, and that distinctive squeak becomes even more pronounced. This isn't just grilled cheese; it's proof that vegetarians can have all the drama and satisfaction of proper grilling without compromising on flavor or spectacle.

Lebanese cooks understand that halloumi needs bold accompaniments to match its assertive saltiness. Fresh herbs, good olive oil, and a touch of heat create the perfect balance—cooling and warming, rich and bright, simple and sophisticated all at once.

Ingredients

🧀 8 oz halloumi cheese, sliced 1/2 inch thick
\n🫒 3 tablespoons extra-virgin olive oil, divided
\n🌿 2 tablespoons fresh mint, finely chopped
\n🌿 2 tablespoons fresh parsley, finely chopped
\n🌿 1 tablespoon fresh dill, finely chopped
\n🧄 1 clove garlic, minced
\n🍋 1 lemon, juiced
\n🌶️ 1/4 teaspoon red pepper flakes
\n🧂 Freshly ground black pepper
\n🥖 Warm pita bread for serving
\n🍅 Cherry tomatoes for garnish (optional)

Instructions

Prep the halloumi properly. Remove halloumi from packaging and pat completely dry with paper towels. Cut into slices about 1/2 inch thick—thick enough to develop a good crust without falling apart, thin enough to heat through properly.

Make the herb oil. In a small bowl, combine 2 tablespoons olive oil with chopped mint, parsley, dill, minced garlic, lemon juice, and red pepper flakes. Season with black pepper and let sit while you prepare the grill.

Heat your grill correctly. You want medium-high heat—hot enough to create good grill marks and caramelization but not so hot that the outside burns before the inside warms through. Clean and oil the grates well.

Oil the cheese lightly. Brush halloumi slices with the remaining tablespoon of olive oil on both sides. This prevents sticking and helps with even browning.

Grill with patience. Place halloumi slices on the hot grill and cook for 2-3 minutes on the first side without moving them. You want distinct grill marks and golden-brown caramelization before flipping.

Flip once. Turn the halloumi carefully—it should release easily when properly seared. Grill for another 2-3 minutes on the second side until golden and heated through.

Finish immediately. Transfer grilled halloumi to a serving plate while still hot. Drizzle generously with the herb oil, making sure each piece gets herbs and garlic.

Serve warm. Halloumi is best eaten while still warm and squeaky. Serve with warm pita bread and cherry tomatoes if using.

Technique Notes

Don't skip the drying step—moisture is the enemy of good searing. Well-dried halloumi will develop beautiful caramelization.

Halloumi doesn't melt like other cheeses, so you don't need to worry about it falling through the grates. Its high melting point makes it perfect for grilling.

The herb oil should be made fresh—dried herbs won't provide the same bright, verdant flavor.

Serving Suggestions

Grilled halloumi works beautifully as part of a mezze spread alongside Baba Ganoush, Turkish Cacik, and fresh vegetables.

In Lebanon, it's often served with watermelon for a sweet-salty contrast that's especially refreshing in summer heat.

For a complete meal, serve over a bed of arugula with the herb oil acting as both cheese seasoning and salad dressing.

Storage & Make-Ahead

The herb oil can be made several hours ahead and actually improves as the flavors meld. Store covered at room temperature.

Halloumi should be grilled just before serving for the best texture, but leftover grilled halloumi is delicious cold in salads.

Remix Ideas

Spicy version: Add minced jalapeño or a pinch of cayenne to the herb oil.

Citrus twist: Use a mix of lemon and orange juice in the herb oil for complexity.

Za'atar finish: Sprinkle with za'atar before serving for earthy, tangy notes.

Honey drizzle: A light drizzle of honey contrasts beautifully with the salty cheese.

Pomegranate garnish: Scatter pomegranate seeds over the finished dish for color and tartness.

Perfect grilled halloumi should make vegetarians feel like they're getting the full grilling experience—the sizzle, the char marks, the satisfaction of something substantial coming off the grill. It's Lebanese comfort food that happens to be meat-free, proving that the best vegetarian dishes aren't trying to be something else—they're celebrating what they are.

",[],"recipes/Lebanese Grilled Halloumi.md","rating",5,"reviewCount",1,"avgRating",{"_8":94,"_10":95,"_12":96,"_41":116,"_43":117,"_45":118,"_47":119,"_49":120,"_121":122,"_88":89,"_90":91,"_92":89},"Lebanese Tabbouleh","lebanese-tabbouleh-parsley-salad",{"_14":94,"_15":16,"_17":97,"_10":95,"_19":98,"_21":99,"_58":59,"_60":100,"_62":101,"_64":102,"_66":67,"_23":103,"_29":110,"_77":111,"_32":112,"_34":113,"_36":114,"_38":110,"_39":115},"2024-07-23T10:00:00Z","More parsley than bulgur, more herbs than grain—Lebanon's green salad that proves vegetables can be the star of their own show","side-dish","30 minutes","0 minutes",6,[104,71,105,106,107,74,108,109],"tabbouleh","parsley","bulgur","fresh","lemon","no-cook","/_repo/medias/c971fafde56800af3b61c164cdfeb66f610d50be4a45c7da0569f9eac05a4edc-lg.webp","1980s Middle Eastern travel magazine editorial with vintage film grain texture and paper overlay, showing traditional Lebanese mountain village aesthetic with stone terraces, herb gardens, and the authentic rustic hospitality that makes simple ingredients look like celebration food","/_repo/medias/c971fafde56800af3b61c164cdfeb66f610d50be4a45c7da0569f9eac05a4edc-xs.webp","/_repo/medias/c971fafde56800af3b61c164cdfeb66f610d50be4a45c7da0569f9eac05a4edc-sm.webp","/_repo/medias/c971fafde56800af3b61c164cdfeb66f610d50be4a45c7da0569f9eac05a4edc-md.webp","/_repo/medias/c971fafde56800af3b61c164cdfeb66f610d50be4a45c7da0569f9eac05a4edc-xl.webp","Real Lebanese tabbouleh flips expectations—it's a parsley salad with bulgur, not a bulgur salad with parsley. This isn't the heavy, grain-dominated version found in many Western interpretations. Authentic tabbouleh is blindingly green, shockingly fresh, and proves that when ingredients are perfect, the best thing you can do is get out of their way.","Real Lebanese tabbouleh flips expectations—it's a parsley salad with bulgur, not a bulgur salad with parsley. This isn't the heavy, grain-dominated version found in many Western interpretations. Authentic tabbouleh is blindingly green, shockingly fresh, and proves that when ingredients are perfect, the best thing you can do is get out of their way.The secret lies in the proportions and the knife work. Parsley should be chopped finely but not minced to death, tomatoes should be seeded and diced small to prevent sogginess, and the bulgur should be just enough to provide texture without overwhelming the herbs.Ingredients🌿 3 large bunches flat-leaf parsley (about 4 cups chopped)🌿 1/2 cup fresh mint leaves🌾 1/4 cup fine bulgur wheat (#1 grade)🍅 3 medium tomatoes, seeded and finely diced🧅 4 scallions, white and green parts, finely chopped🍋 1/3 cup fresh lemon juice (about 2-3 lemons)🫒 1/3 cup extra-virgin olive oil🧂 1 teaspoon salt, or to taste🌶️ 1/4 teaspoon allspice (optional)🥬 Romaine lettuce leaves for servingInstructionsPrepare the bulgur first. Rinse fine bulgur in cold water until the water runs clear. Place in a bowl and cover with cold water by about 1 inch. Let soak for 20-30 minutes until tender but still with slight bite. Drain thoroughly in a fine-mesh strainer, pressing out excess water.Master the parsley prep. Wash parsley thoroughly and dry completely—any water will make the tabbouleh soggy. Remove thick stems and chop the leaves finely but not to a pulp. You want small pieces that still have texture and structure.Parsley preparation techniquePrep the mint. Stack mint leaves and roll them tightly, then slice into thin ribbons (chiffonade). Don't chop too finely—mint should provide bursts of flavor throughout the salad.Handle tomatoes properly. Cut tomatoes in half and remove seeds and gel (save for another use). Dice the flesh into small, uniform pieces about 1/4 inch. Salt lightly and let drain in a colander for 10 minutes to remove excess moisture.Chop scallions finely. Use both white and green parts, chopped to roughly the same size as the parsley for visual and textural consistency.Combine thoughtfully. In a large bowl, combine the drained bulgur with chopped parsley, mint, drained tomatoes, and scallions. Toss gently to distribute evenly.Dress with balance. In a small bowl, whisk together lemon juice, olive oil, salt, and allspice if using. Pour over the herb mixture and toss gently but thoroughly.Let flavors meld. Allow tabbouleh to sit for 15-30 minutes before serving. This lets the bulgur absorb the dressing and the flavors marry.Serve traditionally. Taste and adjust seasoning—you might need more lemon juice for brightness or salt for depth. Serve with crisp romaine lettuce leaves as scoops.Technique NotesThe parsley-to-bulgur ratio is crucial—parsley should dominate. If you can see more bulgur than herbs, you've used too much grain.Completely dry parsley is essential. Wet herbs will make the salad soggy and dilute the dressing.Fresh lemon juice makes a significant difference. Bottled juice lacks the brightness that makes tabbouleh sing.Ingredient QualityUse flat-leaf parsley, not curly. Flat-leaf has better flavor and texture for this application.The bulgur should be fine grade (#1)—coarser grades won't soften properly with just soaking.Tomatoes should be ripe but firm enough to dice cleanly without falling apart.Serving TraditionIn Lebanon, tabbouleh is often served as part of a mezze spread alongside Baba Ganoush, Lebanese Grilled Halloumi, and other small plates.The traditional way to eat tabbouleh is with romaine lettuce leaves as scoops, not with a fork. This adds extra crunch and keeps the meal light.Storage NotesTabbouleh is best eaten within a few hours of making. The herbs will wilt and the salad will become soggy if stored too long.If you must make it ahead, prepare all components separately and combine just before serving.Remix IdeasTurkish variation: Add pomegranate seeds for color and tartness.Syrian style: Include a pinch of cinnamon and use more tomatoes.Quinoa tabbouleh: Replace bulgur with cooked quinoa for gluten-free version.Winter herbs: Try with dill and cilantro when fresh mint isn't available.Cucumber addition: Add finely diced cucumber for extra crunch and cooling effect.Perfect tabbouleh should taste like you're eating a garden—fresh, bright, and green enough to make you forget that salads can be boring. It's Lebanese cuisine at its most essential: simple ingredients treated with respect, combined with perfect proportions, and served with the understanding that sometimes the most nutritious foods are also the most delicious. Serve it alongside other Lebanese favorites for a mezze spread that celebrates the country's mastery of fresh, herb-driven cuisine.","

Real Lebanese tabbouleh flips expectations—it's a parsley salad with bulgur, not a bulgur salad with parsley. This isn't the heavy, grain-dominated version found in many Western interpretations. Authentic tabbouleh is blindingly green, shockingly fresh, and proves that when ingredients are perfect, the best thing you can do is get out of their way.

The secret lies in the proportions and the knife work. Parsley should be chopped finely but not minced to death, tomatoes should be seeded and diced small to prevent sogginess, and the bulgur should be just enough to provide texture without overwhelming the herbs.

Ingredients

🌿 3 large bunches flat-leaf parsley (about 4 cups chopped)
\n🌿 1/2 cup fresh mint leaves
\n🌾 1/4 cup fine bulgur wheat (#1 grade)
\n🍅 3 medium tomatoes, seeded and finely diced
\n🧅 4 scallions, white and green parts, finely chopped
\n🍋 1/3 cup fresh lemon juice (about 2-3 lemons)
\n🫒 1/3 cup extra-virgin olive oil
\n🧂 1 teaspoon salt, or to taste
\n🌶️ 1/4 teaspoon allspice (optional)
\n🥬 Romaine lettuce leaves for serving

Instructions

Prepare the bulgur first. Rinse fine bulgur in cold water until the water runs clear. Place in a bowl and cover with cold water by about 1 inch. Let soak for 20-30 minutes until tender but still with slight bite. Drain thoroughly in a fine-mesh strainer, pressing out excess water.

Master the parsley prep. Wash parsley thoroughly and dry completely—any water will make the tabbouleh soggy. Remove thick stems and chop the leaves finely but not to a pulp. You want small pieces that still have texture and structure.

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Prep the mint. Stack mint leaves and roll them tightly, then slice into thin ribbons (chiffonade). Don't chop too finely—mint should provide bursts of flavor throughout the salad.

Handle tomatoes properly. Cut tomatoes in half and remove seeds and gel (save for another use). Dice the flesh into small, uniform pieces about 1/4 inch. Salt lightly and let drain in a colander for 10 minutes to remove excess moisture.

Chop scallions finely. Use both white and green parts, chopped to roughly the same size as the parsley for visual and textural consistency.

Combine thoughtfully. In a large bowl, combine the drained bulgur with chopped parsley, mint, drained tomatoes, and scallions. Toss gently to distribute evenly.

Dress with balance. In a small bowl, whisk together lemon juice, olive oil, salt, and allspice if using. Pour over the herb mixture and toss gently but thoroughly.

Let flavors meld. Allow tabbouleh to sit for 15-30 minutes before serving. This lets the bulgur absorb the dressing and the flavors marry.

Serve traditionally. Taste and adjust seasoning—you might need more lemon juice for brightness or salt for depth. Serve with crisp romaine lettuce leaves as scoops.

Technique Notes

The parsley-to-bulgur ratio is crucial—parsley should dominate. If you can see more bulgur than herbs, you've used too much grain.

Completely dry parsley is essential. Wet herbs will make the salad soggy and dilute the dressing.

Fresh lemon juice makes a significant difference. Bottled juice lacks the brightness that makes tabbouleh sing.

Ingredient Quality

Use flat-leaf parsley, not curly. Flat-leaf has better flavor and texture for this application.

The bulgur should be fine grade (#1)—coarser grades won't soften properly with just soaking.

Tomatoes should be ripe but firm enough to dice cleanly without falling apart.

Serving Tradition

In Lebanon, tabbouleh is often served as part of a mezze spread alongside Baba Ganoush, Lebanese Grilled Halloumi, and other small plates.

The traditional way to eat tabbouleh is with romaine lettuce leaves as scoops, not with a fork. This adds extra crunch and keeps the meal light.

Storage Notes

Tabbouleh is best eaten within a few hours of making. The herbs will wilt and the salad will become soggy if stored too long.

If you must make it ahead, prepare all components separately and combine just before serving.

Remix Ideas

Turkish variation: Add pomegranate seeds for color and tartness.

Syrian style: Include a pinch of cinnamon and use more tomatoes.

Quinoa tabbouleh: Replace bulgur with cooked quinoa for gluten-free version.

Winter herbs: Try with dill and cilantro when fresh mint isn't available.

Cucumber addition: Add finely diced cucumber for extra crunch and cooling effect.

Perfect tabbouleh should taste like you're eating a garden—fresh, bright, and green enough to make you forget that salads can be boring. It's Lebanese cuisine at its most essential: simple ingredients treated with respect, combined with perfect proportions, and served with the understanding that sometimes the most nutritious foods are also the most delicious. Serve it alongside other Lebanese favorites for a mezze spread that celebrates the country's mastery of fresh, herb-driven cuisine.

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Lebanon

Lebanese Grilled Halloumi

Lebanese Tabbouleh