Julie Taboulie’s Lebanese Kitchen

From the time she was a young girl, Julie Ann Sageer, was affectionately called “Julie Taboulie” by her family. Always passionate about preparing and cooking the traditional food of her Lebanese heritage,  she shares that passion in her first cookbook, Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking. The cookbook is the perfect companion to Julie’s Emmy-nominated PBS show, Cooking with Julie Taboulie. 

Here, Julie shares 125 recipes for traditional favorites from mezze, street-food skewers and sandwiches, and staples like Labneh and Ajin (Lebanese yogurt and bread) to fresh seasonal salads, pickles and vegetables, delicious main dishes and sweets, and rich desserts laced with Atar (rose water syrup) are found here. Julie even shares how to put together your own delicious, multi-purpose spice mixes and includes step-by-step photos to show technique driven instructions such as pastry folds. 

Every chapter includes a multitude of dishes for eaters of all kinds and preferences, from meat-lovers to veggie-heads and everything in between. This is a fun and beautiful title that will please any level of cook, familiar with Lebanese fare or not.  

Special thanks to St. Martins Press for sharing one of Julie’s recipes with us today and for providing three copies of this book in our contest below. 

Finely chopped herb, tomato, and bulgur wheat salad
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

It’s no surprise that taboulie is one of my absolute favorite things to make and eat-it’s a part of my TV name and identity! This refreshing salad of finely chopped vegetables, herbs, and bulgur wheat originated in the area around Mount Lebanon and is an iconic Lebanese dish throughout the world-there’s even a National Taboulie Day celebrated on the first Saturday of July.

In Lebanese culture, there is no gathering or meal that doesn’t feature a big bowl of taboulie on the table. Although you can eat it with a spoon or fork, I always serve taboulie the traditional way: with fresh romaine hearts to scoop it up. 


3 bunches fresh flat-leaf parsley leaves, finely chopped 
1/3 cup fresh mint leaves, finely chopped 
½ cup #1 fine bulgur wheat (see page 279), or 1 cup cooked, chilled quinoa 
4 firm, ripe tomatoes, finely diced
6 scallions, ends trimmed, green and white parts thinly sliced 
¾ cup to 1 cup freshly squeezed lemon juice 
½ cup extra-virgin olive oil 
1 ½ teaspoons sea salt Hearts of romaine leaves, for serving

At least 30 minutes before preparing the taboulie, thoroughly wash the parsley and mint leaves in cold water to remove dirt or debris. Shake out any excess water and drain in a colander, stem sides down. If you have a salad spinner, you can dry the herbs in that way or lay out on paper towels or a clean kitchen cloth to air dry; just make sure they are very dry before you chop them. 

Place the bulgur wheat into a bowl and cover with 3 cups of cold water. Set aside to soak and soften, about 20 minutes. 

Combine the tomatoes, scallions, and herbs in that order in a large mixing bowl. By now, the bulgur wheat should have softened. To test, squeeze some of the grains between your fingertips, it should squish and be completely soft. Soak the bulgur longer if needed.

Using your hands, squeeze out the soaked bulgur, removing as much excess water as possible. Sprinkle the bulgur on top of the fresh herbs and vegetables in the bowl. Pour in the lemon juice and olive oil, and season with the salt. Toss all the ingredients together (preferably with your hands); it should be juicy but not soggy. Taste and add salt as needed. 

Serve the salad as soon as possible with fresh, crisp romaine lettuce hearts for scooping taboulie tip! The cut matters! Use a sharp serrated knife for best results. 
Finely chop.

BULGUR WHEAT: Bulgur wheat, a quick cooking form of whole wheat is a frequent ingredient in Lebanese cuisine. There are four distinct grind sizes, and I most often use #1 (fine) and #2 (medium). Bulgur is available in Middle Eastern markets and also from a variety of companies including Bob’s Red Mill (found in Whole Foods) and on Amazon.com.

Copyright © 2017 by Julie Ann Sageer and reprinted by permission of St. Martin’s Griffin.


The publisher is offering three copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 11th, 2018.

Post a comment


  • Kristjudy  on  November 29, 2017

    The chicken soup with rice.

  • lgroom  on  November 29, 2017

    I would have to do the tabouleh.

  • kmn4  on  November 29, 2017

    Lentil, brown rice, and caramelized onion stew (Mjadrah)

  • heyjude  on  November 29, 2017

    Spiced Lamb and egg scramble

  • michalow  on  November 29, 2017

    I'd like to try the potato, bulgar, and herb spread.

  • bouzingo  on  November 29, 2017

    I would love to try the baba ghanouj. Haven't found a recipe that works for me yet!

  • cathycooks  on  November 30, 2017

    I would try the stuffed baby eggplants – they sound wonderful!

  • AnnaZed  on  November 30, 2017

    Heavenly hummus & heshwi

  • sarahawker  on  November 30, 2017

    Chickpea, potato, and bulgur patties (Korraysah)

  • jlemoine  on  November 30, 2017

    The shawarma spiced baked chicken with Lebanese couscous looks delicious!

  • pvandreae  on  November 30, 2017

    Lentil, brown rice, and caramelized onion stew (Mjadrah)

  • Karla123  on  November 30, 2017

    Caramelized vegetables with herbs (Khoudra mishwiyeh), a fresh and flavorful way to eat vegetables.

  • AGENT99  on  November 30, 2017

    Lebanese-style chicken soup with long-grain rice

  • jezpurr  on  November 30, 2017

    This looks interesting:Lebanese-style home fries (Batata b zeit), I might try to make first. But I love alot of Lebanese food!!!^_^

  • skipeterson  on  November 30, 2017

    Spiced chickpea fritters (Falafel)

  • lpatterson412  on  November 30, 2017

    Zesty Za'atar Pita Chips!!!

  • jluvs2bake  on  November 30, 2017

    Oh, I love it all! I'm thinking the fattoush, though, because I've never made it. It will be followed by fattoush salad the next day, of course!

  • vinochic  on  December 1, 2017

    Caramelized cabbage with bulgur wheat (Makmoura). YUM!!

  • kitchenclimbers  on  December 1, 2017


  • Laura1  on  December 1, 2017

    lentil, brown rice, and carmelized onions

  • t.t  on  December 2, 2017

    Ground meat skewers (Kafta kababs)

  • lhudson  on  December 2, 2017

    Lebanese peasant bread salad

  • lselke  on  December 2, 2017

    I definitely want to try Julie Tabouli's tabouli!

  • antpantsii  on  December 2, 2017

    Finely chopped herb, tomato, and bulgur wheat salad looks wonderful and I will try that as well as Kafta Kebabs

  • matag  on  December 2, 2017

    Shawarma-spiced baked chicken with Lebanese couscous "Moghrabieh" and white wine sauce

  • contest718  on  December 2, 2017

    Lebanese steak and bulgur wheat tartare

  • Amdona  on  December 2, 2017


  • mpdeb98  on  December 3, 2017

    Meat pastries from Ba'albek

  • MeganGarcia  on  December 3, 2017

    The shawarma spiced baked chicken with Lebanese couscous sounds amazing! I love shawarma chicken.

  • PennyG  on  December 3, 2017

    Still trying to perfect my homemade falafel, so … Spiced chickpea fritters (Falafel)!

  • lindaeatsherbooks  on  December 4, 2017

    I would first make something easy like the warm chickpea pita chip dip bowl (Fatteh hummus).

  • Jessicaszeplany  on  December 4, 2017

    The Taboulie with quinoa sounds lovely.

  • sgump  on  December 4, 2017

    The chickpea salad sounds simple yet delicious!

  • Lem9579  on  December 4, 2017

    Summer squash stew

  • wjsisung  on  December 4, 2017


  • ravensfan  on  December 4, 2017

    Roasted eggplant dip (Baba ghanouj)

  • LaurenE  on  December 4, 2017

    Chickpea, potato, and bulgur patties (Korraysah)

  • Uhmandanicole  on  December 5, 2017

    Lebanese peasant bread salad

  • bibliophile02  on  December 7, 2017

    Lentil, brown rice, and caramelized onion stew

  • Siegal  on  December 8, 2017

    I love trying new hummus

  • Dannausc  on  December 10, 2017

    Crispy pita chips

  • ljsimmons  on  December 12, 2017

    Roasted eggplant dip (Baba ghanouj)

  • Katiefayhutson  on  December 13, 2017

    Spiced lamb and egg scramble

  • Papyrus  on  December 15, 2017

    Lentil, brown rice, and caramelized onion stew (Mjadrah)

  • Julia  on  December 15, 2017

    Sitto’s batata salata

  • naturelle  on  December 15, 2017

    fatteh hummus

  • JFAdams  on  December 15, 2017


  • BethFishReads  on  December 16, 2017

    Shawarma-spiced baked chicken with Lebanese couscous "Moghrabieh" and white wine sauce (Djej b finden) (page 131)

  • ncollyer  on  December 16, 2017

    The Baharat spice mix. This seems to be turning up in lots of dishes, and is hard to find.

  • PeavineBlues  on  December 16, 2017


  • jlh39  on  December 16, 2017

    Twice-fried Lebanese French fries (Batata maqlieh) and Mjadrah – still trying to find those favorites from the Upper West Side restaurant (closed) in NYC.

  • MRice  on  December 16, 2017

    Roasted red pepper and walnut spread!

  • tarae1204  on  December 16, 2017

    I love Lebanese food – it is amazing! Creamy cheese balls preserved in olive oil (Labneh b zeit kabis) is something I haven't tried, but I do love labneh in all its forms, and it is so easy to make at home.

  • dsf0422  on  December 16, 2017

    Well, firstly, of course, it would have to be the Taboulie!!!!!

  • tararr  on  December 16, 2017

    Love lamb so… Spiced Lamb and egg scramble

  • lucystew  on  December 16, 2017

    The mouhamarah

  • dusksunset  on  December 16, 2017

    potato, bulgar, and herb spread

  • Peeko44  on  December 16, 2017

    Lentil, Brown Rice, and carmelized onion

  • BMeyer  on  December 16, 2017


  • RSW  on  December 17, 2017

    Artichoke, basil & baby pea lasagne

  • artthecat  on  December 17, 2017

    tabbouleh and something new to me!

  • tennyogirl  on  December 17, 2017

    Lebanese Peasant Bread Salad

  • RickPearson54  on  December 18, 2017


  • Shana.  on  December 18, 2017

    Some like it hot hummus

  • LovesFood  on  December 19, 2017

    Warm chickpea pita chip dip bowl (Fatteh hummus)

  • Cornfed23  on  December 21, 2017

    Tabouleh, of course.

  • trudys_person  on  December 23, 2017

    Baklawa! Yum!

  • orchidlady01  on  December 27, 2017

    Finely chopped herb, tomato, and bulgur wheat salad

  • LMS209  on  December 27, 2017

    caramelized cabbage with bulgar wheat

  • cambridgecook  on  December 28, 2017

    lemony lentil & chard soup

  • rchesser  on  December 29, 2017

    Meat-and spinach-stuffed triangular turnover pies (Fatayer)

  • rstuart  on  January 1, 2018

    Pickled turnips..

  • SamanthaV  on  January 1, 2018

    I would try the Roasted eggplant dip (Baba ghanouj) first.

  • auntietina  on  January 1, 2018

    Pickled stuffed baby eggplant (Kabis batenjen)

  • sequoia55  on  January 1, 2018

    Lentil, brown rice, and caramelized onion stew (Mjadrah)

  • Execchef1225  on  January 3, 2018

    Chickpea, potato, and bulgur patties

  • sberes  on  January 4, 2018

    Green pea lamb and tomato stew

  • EmilyR  on  January 4, 2018

    Shawarma-spiced baked chicken with Lebanese couscous "Moghrabieh" and white wine sauce (Djej b finden)

  • Scotsman61  on  January 6, 2018

    Spiced Lamb and egg scramble

  • Signe  on  January 7, 2018

    Thin pocket bread

  • orwuhfoukdy  on  January 7, 2018

    I can't wait to try "My grandmother's Lebanese potato salad (Sitto's batata salata)".

  • jmay42066  on  January 7, 2018

    Roasted red pepper and walnut spread

  • VeryVigario  on  January 7, 2018

    My grandmother's Lebanese potato salad (Sitto's batata salata)

  • love2laf  on  January 8, 2018

    Finely chopped herb, tomato, and bulgur wheat salad

  • hibeez  on  January 8, 2018

    Cucumber, tomato, and fresh herb salad (Khyar wa banadoura)

Seen anything interesting? Let us know & we'll share it!