In memory of Falafel House in Copenhagen I present a simple yet authentic Tabbouleh recipe perfect for Shawarma and grilled meat.

Tabbouleh Recipe

Servings: 4-6

Prep Time: 20 minutes (plus soaking time for bulgur)

Ingredients

• 1/2 cup fine bulgur wheat

• 1 cup boiling water

• 2 cups fresh parsley, finely chopped

• 1/4 cup fresh mint leaves, finely chopped

• 2 medium tomatoes, diced

• 1/2 small red onion (or 2-3 scallions), finely chopped

• 1/4 cup fresh lemon juice (about 2-3 lemons)

• 1/4 cup extra-virgin olive oil

• Salt and pepper to taste

Instructions

1. Prepare the Bulgur: Place the bulgur in a bowl and pour the boiling water over it. Cover the bowl and let it sit for 15-20 minutes until the bulgur is tender. Fluff with a fork and drain any excess water.

2. Combine Ingredients: In a large mixing bowl, add the chopped parsley, mint, tomatoes, and onion. Mix gently.

3. Dress the Salad: Add the lemon juice, olive oil, salt, and pepper to the vegetable mixture, then stir in the soaked bulgur. Mix until all ingredients are well combined and coated with the dressing.

4. Adjust Seasoning: Taste the Tabbouleh and adjust seasoning as needed. For extra freshness, add a bit more lemon juice or mint.

5. Serve: Serve Tabbouleh as a side dish or as part of a mezze spread with hummus, pita, and falafel. Enjoy immediately or refrigerate for up to 24 hours.

Pro Tip: For an extra burst of flavor, let the salad sit for about 15 minutes before serving to allow the ingredients to meld.

I believe Købmagergade’s Falafel House also added the spice sumac to the Tabbouleh salat. As I said perfect as a fresh and tangy addition to any shawarma, grilled meats, or as a light, healthy salad on its own. Enjoy!