From South Dakota to Lebanon: A Story Told Through Tabbouli

As part of our 2026 Synod Assembly under the theme Rooted in God’s Story, we are creating a community recipe book — Rooted at the Table. Submit your recipe by Friday, May 1, 2026, and learn more here.

Submitted by Theresa Thornburgh (Office of the Bishop, Phoenix)

This tabbouli recipe carries a story of love, cultural connection, and family tradition stretching back generations.

Theresa learned this recipe from her mother, Phyllis Salem—a registered dietitian, diabetes educator, and devoted parent. Before all of that, she was a Lutheran woman from South Dakota who married a Lebanese immigrant and learned to cook the foods he loved. Over time, her Lebanese cooking rivaled native chefs.

Today, this dish remains a centerpiece of family gatherings—a way of remembering, honoring, and staying rooted in one another.

In our Lutheran life, the table is where stories are told and love is practiced. This recipe reminds us that hospitality often begins with learning and honoring one another.

Phyllis Salem's Tabbouli

Ingredients

  • 1 c bulgur wheat #3 or #4

  • 1 c boiling water

  • 1 bunch parsley, very finely chopped

  • 1 bunch green onions, finely sliced

  • 1/4 c fresh lemon juice

  • 1/4 c olive oil

  • 1 tsp salt

  • Freshly ground pepper, to taste

  • 2-3 tomatoes, chopped, lightly salted

Instructions

  • Pour boiling water over wheat and let stand until cool.

  • Add parsley and green onions. Combine.

  • In a separate bowl, mix lemon juice, olive oil, salt, and pepper.

  • Pour over wheat mixture and combine.

  • Gently add tomatoes

  • Refrigerate until served, at least 3 hours

Story

I learned this recipe from my mother, Phyllis Salem. She was a truly amazing woman who became a registered dietitian and diabetes educator, all while being an extraordinary mom. But, when she learned this recipe back in the 1950's, she was a South Dakota Lutheran girl who married a Lebanese immigrant and wanted to learn to make the foods he loved. She not only learned, she excelled (as she did in most things!), and her Lebanese cuisine rivaled that of native chefs. This tabbouli has been a staple at every family gathering that I can remember. Now every time I make it, my Dad says "it's as good as your mom's," and I'm reminded of her example of love and tradition shared through the family table.

Brian FlatgardRooted at the Table, Recipes, 2026 RecipesComment