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Beetroot Tabbouleh

Beetroot Tabbouleh (Tabboulit shmandar) is more of a winter salad when beetroot are abundant. This specific recipe is a highlight of Khairat Bekaina community kitchen in Khiara, West Bekaa.

Total Servings: 4


1 kg of beetroot

250 g of fine white burgol

1 ½ bunches of parsley

½ bunch of mint

1 small onion

½   of one sour pomegranate

2 Tbsp of pomegranate molasses

Olive Oil, Lemon juice, salt to taste

Preparation steps

  1. Boil, peel and finely chop the beetroots. Save the cooking water
  2. Soak the burgol in enough cooking water until all water is absorbed by the burgol
  3. Finely chop parsley, mint and onion
  4. Mix all aforementioned ingredients with the pomegranate seeds and seasoning (olive oil, lemon juice, pomegranate molasses and salt)
  5. Serve chilled

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