Tabbouleh is a parsley salad with a few extras thrown in.
The amount of time your bulgur needs to soak will depend on its grade. A fine grade bulgur will only need a minute; if you use a coarser grade like I did, it can take 20 minutes. If you can’t find bulgur you can use couscous instead.

You can see it being made in our Mixed Meze Plate Video.

1/3 cup bulgur wheat
2 large tomatoes, finely chopped
1 shallot, finely chopped
3 tablespoons lemon juice
3 bunches of parsley, finely chopped
1 bunch of mint, finely chopped
1/3 cup of olive oil
salt and freshly ground black pepper, to taste.

Pour boiling water over bulgur. Let it sit until softened and drain.

Combine all the ingredients in a bowl. Stir and serve.

For more meze salad recipes check out our Tomato, Cucumber, and Red Pepper Salad.

Tomato, Cucumber, and Red Pepper Salad

This lively bright salad is refreshing with a bite from the chilis and Turkish pepper paste. If you don’t have the paste you can use harissa instead.

You can see this made in our Mixed Meze Video.

4 tomatoes, skinned, seeded, and finely diced
2 red bell peppers, seeded and finely diced
1/2 English cucumber, finely diced
2 shallots, finely diced
3 tablespoons finely chopped parsley
2 tablespoons finely chopped mint
2 teaspoons Turkish pepper paste
1 tablespoon pomegranate molasses
2 teaspoons white vinegar
2 tablespoons olive oil
salt and pepper to taste

Stir all the ingredients together in a large bowl. Let flavours meld 30 minutes before serving.

If you like this salad try our Carrot Salad with Harissa.


Thick and tangy Turkish yogurt dip. It’s similar to tzatziki without the cucumber. Great with bread and vegetables.

This recipe is in our Mixed Meze Video.

500 g Greek yogurt
2 garlic cloves, crushed
1 green chili, seeded and finely chopped
1/3 cup finely chopped dill
sprinkle of salt

Strain yogurt overnight in cheesecloth in fine mesh colander suspended over a bowl.
The next day squeeze out any excess water.
Add yogurt to bowl with garlic, chili, dill, and salt. Stir.
Refrigerate until ready to serve.

This is delicious with our Turkish Bread.

Turkish Bread

This is the fluffy soft bread as opposed to the crunchy pita style.

You can see it being made in our Mixed Meze Plate Video.

250 g bread flour
2 teaspoons superfine sugar
1 teaspoon salt
7 g fast active dried yeast
200 ml lukewarm water
olive oil
sesame seeds for sprinkling

In large bowl whisk together flour, sugar, and salt. Make a well in the center and add the yeast, then the water, and stir with a wooden spoon. You will have a very wet, shaggy mixture. Cover with cling film and leave to prove for one hour.
Remove dough from bowl onto heavily floured work surface. Form into round flat circle about 3cm high. Place on olive oil rubbed baking sheet. Sprinkle with flour, cover with clean kitchen towel, and allow to prove another 45 minutes.
In the meantime preheat oven to 250 C/ 480 F.
When dough is ready gently indent with fingertips, leaving a 3 cm edge. Brush with olive oil and sprinkle with sesame seeds.
Bake until golden brown, about 12 minutes.

Great with Hummus.