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Frikeh Tabbouleh

25 minutes prep
45 minutes active cooking
1 hour + 10 minutes total

Makes 4 - 6 servings
Print recipe

Edible herbs have long been an important foodstuff in the Middle East...

and the parsley salad called tabbouleh comes originally from the mountains of Lebanon and Syria. It’s traditionally made with bulgar, wheat berries that have been cooked, dried, and cracked so they store longer and cook faster, but it’s possible similar herb salads were made with the parched green wheat called frikeh. Harvested when the sugar and moisture content is high, the wheat is burned in the field to remove the chaff and other inedible parts, and the grains take on a slightly smoky flavor.

What you'll need


For the shopping list

1 cup of

parched green wheat, aka frikeh

1 bunch of

flat leaf parsley, chopped

1/2 cup of

fresh mint leaves, chopped


green onions, chopped

Juice and zest from 1


1 teaspoon of

baharat spice blend


black peppercorns, ground or crushed

From our shop

$25 - Sicily - Italy

Out of stock
2 tablespoons of Preserved Lemon Paste

$18 - Brooklyn - New York

Preserved Lemon Paste
Out of stock
To taste Italian Fine Sea Salt

$7 - Trapani - Sicily

Italian Fine Sea Salt

$22 - Alassio - Italy

Semi-Dried Cherry Tomatoes


From the kitchen


Large Sauce Pan


Chef Knife


Cutting Board


Mixing Bowl



Measuring Cups

Measuring Spoons

What you'll have to do

Step 1

Put 1 cup of frikeh in a 3 or 4 quart pot, stir in a teaspoon of salt, and add enough water to cover the grain by 2 inches. Bring to a boil, reduce the heat to a simmer, and cook until the grains are tender, about 45 minutes. Drain and cool; store in the refrigerator for several days if desired.

Step 2

Pick the leaves and tender stems from the parsley and mint and chop finely. Chop the green onions. Zest and juice the lemon.

Step 3

Combine the cooked frikeh with the parsley, mint, green onions, lemon juice and zest, 2 tablespons of preserved lemon paste, 1 teaspoon of baharat, salt, and pepper.

Step 4

Gently mix in 1/2 jar of semi-preserved tomatoes. Serve with lemon wedges if desired.

Shop this recipe

Out of stock
Sauces & Condiments

Preserved Lemon Paste

New York ShukBrooklyn - New York
Semi-Dried Cherry Tomatoes
Pasta & Tomatoes

Semi-Dried Cherry Tomatoes

Aldo ArmatoAlassio - Italy
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
Out of stock
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily

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