Tabouli was born from a deep-rooted family tradition—one that spans generations of Lebanese home cooks who believed that food is love, and meals are meant to be shared. For generations, our family has preserved the traditions of Lebanese cooking, where food is more than nourishment—it’s memory, identity, and joy.

Our story begins along the sea coast in Byblos Lebanon, where our grandmother, a gifted home cook, prepared every dish with care and intention. Her kitchen was always alive with the scent of fresh mint, garlic, and lemon, and her recipes, lovingly taught, and never rushed—became the heart of our family. She believed in cooking from the earth, in feeding people generously, and in bringing people together around the table.

When the family made its way to Hawai‘i, those recipes came with us—tucked into luggage and hearts alike. Hawai‘i welcomed us with open arms, and in its lush landscapes and deep sense of community, we found echoes of the old country. It felt only natural to share the flavors of our grandmother’s kitchen with our new home.

Tabouli started small, at the Parker School farmers market, with humble dishes made just the way she taught us—using local ingredients and traditional Lebanese techniques. People responded with warmth and excitement, and the dream quietly took root.

Today, Tabouli continues that legacy of Our grandmother’s kitchen—a place where love was measured in handfuls of herbs, and stories were passed down with every meal. Every dish we serve is inspired by our grandmother’s cooking and prepared with the same care and intention she modeled. We blend Lebanese tradition with Hawaii island-grown bounty, creating meals that are fresh, vibrant, and full of soul.

Every dish is crafted with care, using time-honored techniques and a generous helping of aloha. Tabouli is more than a name. It’s our gratitude, is a celebration of where we come from, where we are, and who we serve. It’s our legacy, carried forward with aloha—one plate at a time.