Tabbouleh Kazabeh, also known as Lying Tabbouleh or Boiled Tabbouleh, is a beloved traditional boiled bulgur salad from the Akleem Al Tifah region of southern Lebanon, particularly in the village of Jbaa in the Nabatieh district. This delicious recipe comes from my friend Rima Hamad and is a wonderful example of the hearty, wholesome bulgur dishes that are cherished throughout southern Lebanese cuisine.
The Rustic Charm of Southern Lebanese Flavors
Southern Lebanon is known for its rustic, flavorful dishes that celebrate fresh, simple ingredients. This unique Lebanese bulgur salad captures that spirit beautifully, bringing together the freshness of parsley, mint leaves, and green onions with the satisfying texture of bulgur.
Tabbouleh Kazabeh vs. Traditional Lebanese Tabbouleh
Unlike traditional Lebanese tabbouleh, where parsley is the star of the show and bulgur plays a supporting role, Tabbouleh Kazabeh turns things around! Here, bulgur takes center stage, while parsley, fresh mint, and green onions add freshness, color, and a lovely depth of flavor. It is a deliciously different take on a classic Lebanese salad and a treasured taste of southern Lebanese home cooking.
The Brilliant Versatility of Bulgur in Middle Eastern Cuisine
Some people may think bulgur salads are downright boring, but when prepared with care and the right ingredients, they can be incredibly flavorful! Just think of authentic Lebanese favorites like tabbouleh and kamounit banadoura. Each one showcases the wonderful versatility of bulgur in traditional Lebanese cuisine.
A Wholesome, Fiber-Rich Vegan Meal in Itself
I would add this bulgur salad to my repertoire of favorite vegan dishes! Sometimes, simple ingredients yield the best results. This salad is hearty enough to enjoy as a meal in itself! Not only is it scrumptious, but it is also rich in minerals and fiber, making it a satisfying dish that will keep you feeling full for longer.
A Special Recipe Shared by My Friend Rima
I had the pleasure of enjoying this enticing bulgur salad at my friend Rima’s house, where she prepared a phenomenal spread of Lebanese dishes. Everything that came out of her kitchen was absolutely delicious! Rima was kind enough to share her recipe with me, and I’m so grateful to her. Many thanks, Rima!
The Secret Ingredient: Infusing Flavor with Boiled Cabbage Water
Using boiled cabbage water to soak bulgur may sound unusual, but surprisingly, it helps develop bold flavors and adds an extra zing to the dish. Sometimes, a few simple details can make a huge difference! If you like a little heat, adding crushed habanero peppers or red chilies is a wonderful way to spice things up. Rest assured, you’re in for a treat!
How to Serve and Enjoy This Traditional Dish
Tabbouleh Kazabeh, or Lying Tabbouleh, is best enjoyed by hand, scooped up with boiled cabbage leaves that complement its flavors beautifully. Of course, you can also enjoy it on its own! Give this traditional southern Lebanese dish a try—you won’t regret it!
➡️ Click for More Wholesome Bulgur Recipes:
- [Lebanese Bulgur Tomato Pilaf (Sayet)] – A comforting, rustic vegan staple made with fresh red tomatoes and coarse bulgur.
- [Lebanese Chicken Bulgur Pilaf (Djej bil Bourghol)] – A savory, high-protein family favorite featuring tender chicken and aromatic spices.
- [Lebanese Mujadara with Bulgur (Lentils and Caramelized Onions)] – The classic, classic Middle Eastern comforting dish made with hearty lentils.
- [Authentic Lebanese Mujadara with Red Beans Recipe] – A unique, nutritious variation combining red beans and wholesome grains.
- [Mujadara Hamra] – A traditional southern Lebanese masterpiece featuring deeply caramelized onions and firm bulgur.
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Tabbouleh kazabeh (Lying Tabbouleh)
Description
Ingredients
- 1 cup fine bulgur
- 1 large red onion diced
- 1 bunch of parsley stems removed
- 1 handful of fresh mint leaves
- ½ cup green onions chopped
- 2 tablespoons tomato paste
- ¼ cup olive oil
- 1 medium head of cabbage
- ¾ cup boiled cabbage water
- ½ teaspoon salt or to taste
- Crushed chili peppers or habanero to taste (optional)
- A drizzle of pomegranate molasses optional
Instructions
- Bring a large pot of water to a boil, making sure it is large enough to accommodate a medium-sized head of cabbage.
- Cut out the cabbage core and place the cabbage in the boiling water. Let it boil for about 15 minutes, until the leaves are soft and pliable. Remove the cabbage with a slotted spoon and set it aside to cool. Reserve the boiled cabbage water, as you will need some of it to hydrate the bulgur.
- Place the bulgur in a bowl, add ½ cup of the reserved cabbage water, and stir well. Set aside for 20–25 minutes to allow the bulgur to absorb the liquid.
- Meanwhile, finely chop the parsley leaves, fresh mint leaves, and green onions.
- Heat the olive oil in a skillet over medium heat. Add the diced red onion and stir constantly until it just begins to change color. There is no need to brown it thoroughly. Add the tomato paste and stir well to combine with the onion. Continue stirring for about 20 seconds, then remove the skillet from the heat and add the mixture to the soaked bulgur.
- Add the chopped parsley, mint, and green onions to the bulgur. If using, add the crushed chili peppers or habanero. Season with salt to taste and mix well with a fork to fluff the bulgur.
- Drizzle with pomegranate molasses, if desired, and serve with the boiled cabbage leaves for scooping. Enjoy your Tabbouleh Kazabeh!
Notes
