Cittee’s Taboola

A hearty and delicious Lebanese Salad

Whenever my Lebanese grandma, Cittee, would come to town, or we would make the journey to Texas, my brother’s and I always have a very long list of dinner requests. Taboola always topped my list because I knew it was a labor of love to create, mostly because every family member loves it so much, we have to make extremely large batches. Fortunately, we were always willing to pitch in and chop the vegetables. I can remember my mom, brothers, dad, Aut Carolin and cousin Kaitlyn all spread out around the kitchen with a cutting board and knife, helping to prepare the salad.

While the ingredients are very simple, Taboola is best when all the vegetables are cut to the same size.  Prepare to spend a little quality time chopping or ask a friend or family member to grab a cutting board and help you out!



  • 5 large cucumbers, pealed with seeds removed
  • 3 bunches green onion
  • 4 bunches of flat leaf parsley
  • 2-3 bunches or packages of fresh mint
  • 3/4 cup bulgar wheat
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • 1 tsp Citric acid
  • Bulgar (size 1 or 2)

Citric acid is a product of lemons and limes, it’s the same stuff you’ll find dusted on the outside of sour gummy worms. This powder is very sour, so a little bit goes a long way. If you cannot find citric acid, lemon juice will also work but the powder will help to prevent the salad from becoming too soupy.

Straining the tomatoes after they are diced and removing the seeds from the cucumber will also help to reduce the moister in your Tooblah. A drier salad will be fresher for longer in your fridge.

Flat-leaf or Italian parsley is very important. Curly leaf parsley, the kind you’ll find as a garnish at many restaurants, is not as flavorful and tends to kind of get stuck in your throat. Flat-leaf parsley will make for a not chokey salad. 

The whole-wheat bulgar in the salad makes it hardy enough to enjoy as a light meal or a lovely accompaniment to any main dish



Soak bulgar in 2 cups of boiled water, set aside.

Peel cucumbers with a potato peeler, cut the ends off and then slice them in half length-wise. Using a knife, remove the seeds and then slice each half into three pieces length-wise and dice into small pieces.

Dice tomatoes into small pieces (similar to the size of your cucumber pieces and set aside in a colander in the sink to drain the extra juices.

Remove the tips from the green onion and dice the white and light parts. Mince parsley and mint.

Combine all produce in a large bowl.

Strain extra liquid from bulgar and add to the bowl.

Sprinkle citiric acid, olive oil salt and pepper and mix thoroughly. Add more citirc acid, salt and/or pepper to taste. The salad should be slightly tart.