Celery And Za’Atar Tabouli Recipe

Name: Celery And Za’Atar Tabouli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Za'atar (If you can't find it ready-made); 3 tablespoons dried thyme (or lemon thyme, if you can find it); 3 tablespoons sesame seeds, toasted; 2 tablespoons sumac; 1/2 teaspoon kosher salt; 1 teaspoon Aleppo pepper (not traditional, but adds a nice bite of heat); Tabouli; 1 cup bulgur wheat; 1/4 cup za'atar; 1 3/4 cups boiling water; 2 lemons, juiced and zested; 2 tablespoons walnut or olive oil; 1/2 cup finely chopped flat leaf parsley; 6 inner stalks of celery with leaves, finely chopped (about 1 to 1 1/2 cups of chopped celery with leaves); 1 spring onion or 2 scallions, minced; 1 pinch salt and freshly ground black pepper to taste; 1/2 cup plain Greek yogurt; 1/4 cup chopped toasted walnuts; More za'atar as needed; 1/2 cup crumbled feta cheese (optional)

Servings: persons

Za'atar (If you can't find it ready-made)
3 tablespoons dried thyme (or lemon thyme, if you can find it)
3 tablespoons sesame seeds, toasted
2 tablespoons sumac
1/2 teaspoon kosher salt
1 teaspoon Aleppo pepper (not traditional, but adds a nice bite of heat)
Tabouli
1 cup bulgur wheat
1/4 cup za'atar
1 3/4 cups boiling water
2 lemons, juiced and zested
2 tablespoons walnut or olive oil
1/2 cup finely chopped flat leaf parsley
6 inner stalks of celery with leaves, finely chopped (about 1 to 1 1/2 cups of chopped celery with leaves)
1 spring onion or 2 scallions, minced
1 pinch salt and freshly ground black pepper to taste
1/2 cup plain Greek yogurt
1/4 cup chopped toasted walnuts
More za'atar as needed
1/2 cup crumbled feta cheese (optional)

1
In a large bowl, stir za'atar into bulgur wheat and pour boiling water over the mixture. Let sit until the water is completely absorbed, about 45 minutes. Meanwhile, zest and juice your lemon, chop your parsley, onions and celery, toast your walnuts.
2
When the wheat has absorbed all the water and cooled to room temperature, stir in zest and juice of one lemon (you might add more later) and 2 tablespoons of walnut or olive oil. Add in chopped parsley, onions, and celery and stir well. Taste. Add salt and pepper to taste, and adjust the rest of the seasoning to your taste. You may need more oil and/or lemon juice, and you may want to stir in more za'atar.
3
To serve, scoop the tabouli onto a plate and add a tablespoon or so of plain yogurt. Sprinkle the yogurt with a tablespoon of the chopped walnuts and a pinch or two of za'atar. (I've also eaten it with a sprinkling of feta cheese, and it's really good!)

1271

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Za'atar (If you can't find it ready-made), 3 tablespoons dried thyme (or lemon thyme, if you can find it), 3 tablespoons sesame seeds, toasted, 2 tablespoons sumac, and more.

Yes, Celery And Za’Atar Tabouli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Celery And Za’Atar Tabouli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions