Tabbouleh with Tahini


60g fine bulgar wheat (trade with grated raw cauliflower for gluten free version

4 medium tomatoes, ripe but still firm 

4 large bunches fresh Italian parsley 

2 medium shallots

60g/4 bunches fresh mint

3-4 tbsp lemon juice to soak bulgar (for gluten free version, rough grate, or pulse raw cauliflower in food processor)

2/3 cup extra virgin olive oil

Sesame Kingdom Classic tahini

Salt and black pepper


Place the bulgar in a fine sieve and wash under cold water until water is clear. Transfer to a bowl. Soak in 2-3 TBS lemon juice and let rest for 30 min. (Trade bulgar for cauliflower for a gluten free version)

Chop the tomatoes and shallots into 1/4” cubes and add to the bowl along with lemon juice.

Remove the stems of the parsley, pack the leaves tightly and finely shred them as thin as you can (1mm).  Do the same with the mint leaves and add both to the bowl. 

Serve at room temperature with Sesame Kingdom Classic tahini and fresh pita bread.

Sesame Kingdom
Sesame Kingdom


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