Does the Best Tabouleh Exist in Dubai?

As the self professed QUEEN of Tabouleh (I have had Tabouleh every night of my life for as long as I could remember) I thought it would be my duty to uncover Dubai’s best Tabouleh.


  1. Khan Murjan – In Waffi Mall
  2. Waffi Gourmet – In Dubai Mall
  3. Burj Al Hamam- On Jumeirah Beach Road

Three Tests to Pass to be the Best Tabouleh

-        Bowl Tip Test: Tip the bowl to one side and you should see some sauce at the bottom of the bowl.

-        The Secret: No not the book, but the overly generous amount of ripe juicy red tomatoes.

-        Spice Up Your Life: Seasoning of salt and sweet pepper is a must.

Khan Murjan

Bowl Tip Test PASSED
The Secret FAILED
Spice Up Your Life FAILED

The Tabouleh did have sauce, but it was just lemon. It tasted like lemon parsley salad. My taste buds had to question if it was freshly squeezed lemon or bottled lemon juice. Bottled/fake anything is my worst nightmare.

Waffi Gourmet

Bowl Tip Test FAILED
The Secret FAILED
Spice Up Your Life FAILED

I was the most disappointed with Waffi Gourmet. I actually thought it would be the top contender, but from what I tasted I would say Fork It Over to the trash. It was so dry I felt like a goat eating a wad of parsley grass.

Burj Al Hamam

Bowl Tip Test PASSED
The Secret FAILED
Spice Up Your Life ½ PASSED

Even though Burj Al Hamam did not pass the Secret test and half passed the Spice Up Your Life Test, I think it is one of the better restaurant Tabouleh’s in Dubai.


Entering my house I had an uneasy feeling of recommending something that I value so much that is not 100%, while knowing exactly where you can get a Tabouleh that is beyond 100%. Where you ask? My House!

As my house is not big enough to feed all of you, I’m going to teach you how to make the best Tabouleh in Dubai. A ‘recipe’ that has been passed down from my great grandmother to my grandmother to my mother and then to me and now to you.

What you Will Need (Feeds 4)

  1. 2 Bundles of Parsley
  2. ½ a Bundle of Mint
  3. 3 Large Ripe Red Tomatoes
  4. ½ a Cucumber
  5. 1 Spring Onion
  6. 2 Table Spoons of Burgul (Cracked Wheat)
  7. 2 ½ Teaspoon Salt
  8. 2 ½ Teaspoon Sweet Pepper
  9. 5 Table Spoons Olive Oil
  10. 2 Large Lemons

-        Parsley and Mint: First, pick the leaves off the parsley and mint stems. Roll the leaves up like a cigar and chop them into thin slices as seen in the picture. Wash the leaves AFTER you cute them not before! Once you’re done this part everything else is a synch.

-        Tomatoes: Cut the tomatoes into thin slices then dice them as seen in the picture.

-        Onion and Cucumber: Finley dice.

-        Burgul: Soak the burgul in water for 1-2 minutes.

-        Lemon: Squeeze the two lemons.

-        Add all the ingredients together vegetables, salt, pepper, burgul, olive oil and lemon in a bowl and serve immediately.

Do Not

-        Substitute sweet pepper with black pepper.

-        Substitute olive oil with vegetable oil.

-        Substitute red onions instead of spring onions.


-        Have some lettuce or petta bread with the Tabouleh.

-        Go the extra mile by pealing the tomoatoes and buying organic parsley.

The Result

Bowl Tip Test PASSED Plenty of juicy sauce.
The Secret PASSED Equal to more red than green.
Spice Up Your Life PASSED The sauce is a darker shade from the pepper.

It may seem like a lot of work but trust me it is WORTH every second.

If you do end up making it, I hope it would give you as much Taste Joy that it gives me every evening.

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    1. Hello

      Are you serious using ripe tomatoes for tabouleh?

      Cucumbers with Tabouleh. You must be joking surely.

      Are you really Lenanese?

      • Fork It Over Dubai

        Dear JayEim

        I am the Daughter of my Mother who is from Ain Al Saydeh, (the mountains of Lebanon) and the Daughter of my Father who is from Ain Al Mrayseh (the center of Beirut).

        So to answer your lovely question, yes, I am Lebanese; I’m as Lebanese as they come.

        Where are you from?

        The recipes that I share on my blog are predominantly Lebanese recipes that have been passed down from my mother who got it from her mother who got it from her mother.

        There may be a marginal twist to reflect my family’s taste such as cucumber in my tabouleh, which you barely taste, but my recipes are predominantly traditional.

        Ripe tomatoes, yes that’s for sure. Why, what do you use for your tabouleh? Un-ripened hard tomatoes? Your tabouleh seems quite dry and I’m a fan of juicy tabouleh.

        Either way I respect your inquiries, because I know that as small as Lebanon is, there may be several variations of certain recipes which is a reflection of a family, area or taste, food is that personal.

        I would suggest you try my tabouleh, because I know for a fact, you won’t be disappointed.