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Mediterranean Tabouli with Aleppo Marash

Mediterranean Tabouli has flavors that stretch beyond the Middle East to modern-day Iran and to the southern Mediterranean showcasing the bulgur wheat perked up with the Marash or Aleppo peppers of the region.This flavorful and healthy goodness is absolutely a global confluence in one delicious bowl!

  • 3 cups bulgur wheat
  • 6 cups boiling water
  • 8 cloves garlic, peeled and finely minced or grated, any green centers discarded
  • 1 tablespoon kosher salt
  • 2 tablespoons toasted ground cumin
  • 2 teaspoon ground Aleppo Marash pepper
  • Juice and zest of 2 limes
  • 2 tablespoons date vinegar or cider vinegar
  • 3 large tomatoes, cut into 1-inch pieces
  • 4 Kirby or Persian cucumbers, peeled and cut into 1-inch pieces
  • 2 large Roasted Red Peppers or jarred roasted red peppers, cut into 1-inch pieces
  • 6 to 8 marinated artichoke hearts, drained and cut into 1-inch pieces, long-stemmed prefered
  • Leaves of 2 large bunches fresh basil, torn or cut into chiffonade, about 2 cups 
  • Leaves of ½ bunch fresh mint, torn or cut into chiffonade, about ½ cup
  • Leaves of 4 stems fresh thyme 
  • ¼ cup pistachio oil, toasted preferred
  • ¼ cup extra-virgin olive oil


  1. Pour the bulgur wheat into a large fine-mesh sieve and run under cold water, and pick through the wheat to remove and discard any sticks or pebbles. Drain and pour into a large mixing bowl. Add the 6 cups of boiling water. Set aside and let stand for 1 hour. Drain and set aside. (The bulgur wheat can be done up to one day in advance and kept in covered containers in the refrigerator.)
  2. In a large mixing bowl, combine the garlic, salt, cumin, ground pepper, lime juice and zest, and stir well. Add the tomatoes, cucumbers, red peppers, artichoke hearts, basil, mint, and thyme, and mix well to combine. Add the bulgur wheat and mix gently to combine. Drizzle the pistachio oil and olive oil over the mixture and mix well. Taste and add additional salt or pepper as desired.



Click here to buy Aleppo Marash and other herbs and spices


Source: The Weiser Kitchen


Photo Credit to: Tami Ganeles Weiser

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