Burghul and Cabbage Salad - Salatat Malfoof wa Burghul

posted on: May 19, 2026

By: Habeeb Salloum/Arab America Contributing Writer

I was more familiar with burghul as an ingredient in a salad such as in tabboula and in smeed – the epitome of salads in both Lebanon and Syria. Thus, when I was first introduced to this cabbage salad that included burghul, I was quite surprised that it now fell into the category of one of my new favourites.

Serves 8

1/2 cup medium burghul (#2)

3 cups shredded cabbage

2 medium tomatoes diced into 1/2-inch cubes

1/2 cup finely chopped green onions

2 tablespoons finely chopped cilantro

2 tablespoons finely chopped mint

Dressing:

4 tablespoons olive oil

4 tablespoons lemon juice

2 tablespoons finely chopped cilantro

1 clove garlic, crushed

salt and pepper to taste

            Soak burghul in warm water for 10 minutes; then drain by pressing through a strainer.  Place in a salad bowl with remaining ingredients, except the dressing and toss thoroughly.  Chill as you prepare the dressing.

            Thoroughly combine all dressing ingredients; then pour over the salad ingredients.  Toss and serve immediately.

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