Meatless Monday Recipes: Tabbouleh with Labneh Cake courtesy of inSHAPE

This week we read about the amazing health benefits of parsley (check out the World’s Healthiest Food site for a quick synopsis of tumor preventive oils and free-radical fighting flavonoids). Parsley also happens to be plentiful all year around, so there’s no better time to whip up some fresh tabbouleh. Tabbouleh is a Mediterranian staple, comprised mainly of cooked bulgur wheat, parsley, onion, and lemon. Some people add tomato, but in our house, we’re not huge fans of tomato, so we added red pepper. Either works.

To make it a more complete dish, we also crafted a batch of labneh, a Lebanese cheese made from yogurt. With a side of fresh baby cucumbers and greens, this is sure to be a crowd pleasing option for Meatless Monday, and we’d love any feedback you care to make.

Tabbouleh with Labneh Cake
Tabbouleh with Labneh Cake


  • 2 cups Fage yogurt (use 2% or whole)
  • 1 tsp. sea salt
  • Cheesecloth
  • 1 egg
  • 1 cup plain bread crumbs
  • 1 tbsp. EVOO
  • 1 cup bulgur (2 cups water)
  • 4 cups parsley leaves (loosely measured)
  • 1 red pepper, chopped
  • 2-3 green onions, chopped with both white and green
  • 1/2 cup mint leaves (loosely measured)
  • 1 clove garlic, minced
  • One lemon, juiced.
  • Salt and pepper to taste


The labneh will need to be made the day before you enjoy this dish, but it’s remarkably easy. Mix yogurt with salt and spoon into a large sieve that has been covered with cheesecloth folded over twice. Place sieve in a large bowl (to catch water) and place in the fridge for 24 hours. Arrange preferred serving shape (we used a circular cookie cutter), a freeze servings on wax paper for at least an hour. Now, let’s move on to the tabbouleh.

Spend a little time washing and prepping the tabbouleh veggies. Get it all ready ahead of time, because this part goes fast! Once you are ready, cook your bulgur on the stove, which should take less than five minutes. Mix cooked and slightly cooled bulgur with everything left and set aside so that the flavors marry for about 10-15 minutes. Lots of people prefer this dish cooled, so refridgerate if you like.

Set up a bowl with a beaten egg, and another bowl with your bread crumbs. Remove the frozen cakes from wax paper. Dip in bowl with egg wash, then in bowl of bread crumbs and lightly fry cakes over high heat in a skillet. Set aside on a plate with a paper to remove excess oil.

Plate tabbouleh over greens and cucumber, then top with a labneh cake. Enjoy!

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