Cinnamon and allspice add distinctive flavor to this version of the classic Middle Eastern parsley salad. The recipe comes from writer Anissa Helou, who tasted a tabbouleh like this one while exploring the markets of Damascus.


  • 3 tbsp. fine bulgur
  • 1 lb. ripe tomatoes, cored and minced
  • 3 12 cups minced flat-leaf parsley
  • 1 14 cups minced mint leaves
  • 13 cup fresh lemon juice
  • 5 tbsp. extra-virgin olive oil
  • 14 tsp. ground allspice
  • 14 tsp. ground cinnamon
  • 4 scallions, thinly sliced crosswise
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Combine bulgur and 1⁄2 cup warm water in a bowl and let soak for 10 minutes. Drain bulgur, rinse thoroughly, and transfer to a large bowl along with remaining ingredients. Toss to combine; serve immediately.

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