Tzatziki and Tabbouleh


My love for Mediterranean/Middle Eastern Cuisine started at a very young age. I am lucky to have spend some time living in the beautiful city of Dubai; a hub for Great Food and Gold Souks. You can find the finest range of middle-eastern/Mediterranean cuisine here with endless amount of varieties to enjoy. It will be hard for me to pick a favorite dish among all this deliciousness but there are few I keep going back to again and again.

Tzatziki and Tabbouleh are no doubt among my most loved dishes, amazingly easy to prepare and stunningly delicious to taste; these two dishes can brighten up any meal in a jiffy.


Let’s start with Tzatziki, it a rich yogurt base sauce made with thick yogurt, garlic, cucumber and dill. Smooth and rich this sauce is nothing less than heavenly, I like to eat this with pita, along some kebabs or sometime just by itself. Spread it on a piece of toast along with some deli meat or veggies and you have a perfect lunch/dinner in no time.

The secret to making a really good Tzatziki is a really thick yogurt, you can use greek yogurt for this sauce. I strain regular yogurt by keeping it in a strainer lined with cheesecloth for few minutes. Once ready to make just mix all the ingredients and Enjoy…


The second recipe today is for Tabbouleh; A wonderful and intriguing salad. The key ingredient in this salad is Bulgur; cracked wheat.  Bulgur can be found in different sizes ranging from fine to coarse, I prefer the coarse one as it makes a more hearty salad but feel free to try different ones and see which one you enjoy the most. There are many different combinations of vegetables and herbs used for this. I like to keep it pretty simple, some chopped parsley, chopped cilantro, tomatoes, olives along with other ingredients and we have a beautiful refreshing salad in no time. Also I use much smaller quantity of herbs than what you will find in most recipes but if you want to can increase the quantity of parsley and cilantro as per your choice.


Both of these recipes can be made ahead of time and enjoyed as an appetizers, side dish or as a main dish along with some good bread…

Tzatziki and Tabbouleh


  • Yogurt – 2 cups, greek or regular yogurt strained to remove excess liquid.
  • Cucumbers – 1 cup, seeds removed and grated.
  • Garlic – 1 clove, finely minced.
  • Dill – 1Tbsp, finely chopped.
  • Mint – ½ tsp, optional.
  • Lemon juice – 1 tsp.?
  • Tabbouleh-
  • Bulgar – ½ cup, prepared according to the direction on package. (I prefer using coarse Bulgur, #3)
  • Tomatoes – 1 cup chopped, or 10-12 cherry tomatoes cut into quarters.
  • Parsley – 1 cup finely chopped.
  • Cilantro – ½ cup finely chopped.
  • Olives – 10 chopped, I use kalamata.
  • Mint – 1 tsp, dried.
  • Lemon juice – 2 Tbsp.
  • Extra virgin olive oil – ¼ cup.
  • Salt and pepper as per taste.


  1. If using regular yogurt, line a strainer with cheesecloth and strain the yogurt for 30 minutes to remove the excess liquid.
  2. Finely grate the cucumber and remove the excess liquid by pressing it between the paper towels.
  3. Once ready to make, mix all the ingredients in a clean glass or any non-reactive bowl. Check for the seasoning, if needed add salt.
  4. Chill in refrigerator for minimum 30 minutes before serving. Enjoy!!
  5. Tabbouleh-
  6. Rinse bulgur well and prepare it according to the direction on the package.
  7. Finely chop parsley and cilantro, put it I a clean large bowl.
  8. Chop tomatoes and olive; add to the bowl.
  9. Add prepared bulgur along with rest of the ingredients; mix well.
  10. Let the salad sit for 5-10 minutes before serving, Enjoy!


Comments on this entry are closed.

  • Radhika January 28, 2013, 12:47 am

    Just found your lovely blog through Not Quite Nigella. Love your photographs! Am going to enjoy going thru it.