Tabbouleh of Ketty from Cafe Abyssinia

The classic Middle Eastern salad made by a great chef, Ketty Koufonikola. 

Average: 5 (4 votes)


  • 1/2  cup bulgur (cracked wheat)
  • 1/2 cup freshly squeezed  lemon juice
  • 2  salad tomatoes, finely chopped
  • 3 cups chopped fresh  parsley
  • 2 medium  onions, finely chopped
  • 4 tbs olive oil
  • 1 1/2 tsp salt


Wash the bulgur wheat briefly under cold running water, then transfer to a clean bowl together with the lemon juice.

Leave two hours, until the juice has been absorbed and the wheat has swollen. 

Place the onions, tomatoes and parsley in a large bowl, add the wheat and mix together gently. 

Just before serving stir in the olive oil and salt. 


Add some grilled shrimps, if you want to tranform this light salad to a satisfying main course.