Lebanese · salad
Tabbouleh
Tabbouleh reads citrus 6.5, sourness 5.9 and herbaceous 4.7 on Palate's 0–10 flavor X-ray — a Lebanese salad, about 55 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.2 / 10
- Sweet & Fruity — 2.9 / 10
- Sour & Bright — 8.3 / 10
- Bitter & Earthy — 1.5 / 10
- Rich & Fat — 4.7 / 10
- Aromatic & Spice — 5.1 / 10
The measured notes (of 18)
Citrus 6.5 · Sourness 5.9 · Herbaceous 4.7 · Richness 4.2 · Salinity 3.0 · Fruity 2.3 · Sweetness 1.8 · Floral 1.6 · Umami 1.6 · Nutty 1.5 · Allium 1.5 · Warm Spice 1.4 · Earthy 1.4 · Bitterness 1.1 · Heat 0.8
What's in it (9)
- 2 large bunches flat-leaf parsley, finely chopped
- 3 tbsp fine bulgur wheat
- 2 ripe tomatoes, finely diced
- 4 green onions, finely sliced
- 1/4 cup fresh mint, chopped
- 3 tbsp olive oil
- 3 tbsp lemon juice
- salt to taste
- 1/4 tsp black pepper
Time & effort: about 55 min (25 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 41.8 kcal, 1.5 g protein, 0.5 g fat, 8.9 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Soak bulgur in lemon juice for 20 minutes to soften.
- Finely chop parsley, mint, tomatoes, and green onions by hand.
- Combine all with olive oil, lemon juice, and seasoning.
- Toss well and let rest 10 minutes before serving.
Dishes with a similar flavor shape
- Ensalada de Aguacate (Avocado Salad) — Cuban
- Salata Baladi (Egyptian Country Salad) — Egyptian
- Couscous Salad — Middle Eastern
- Fattoush — Lebanese
- Tabooley — Middle Eastern
Keep reading: what citrus, sourness, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.