Lebanese Tabbouleh Salad | Great Ramadan Recipe!
This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.
Here are some other videos you might like:
Lebanese Sfouf:
Lebanese Kibbeh in Yogurt:
Vegetarian Stuffed Grape Leaves:
???? INGREDIENTS
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1/4 cup extra fine bulgur wheat
2 bunches parsley about 2 cups chopped
1-2 vine-ripe firm tomatoes
2 green onions both green and white part
1/4 cup fresh mint leaves optional
Salt and pepper to taste
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
⏱️ TIMESTAMPS:
0:00 What is Tabbouleh?
0:36 Ingredients you need
0:54 Making the vinaigrette with bulgur
1:41 Chopping the parsley
2:25 Adding the mint, green onions, and tomatoes
3:37 Seasoning everything
3:51 Stirring in the bulgur mixture
4:18 Taste test.... yum!
???? MORE WAYS TO CONNECT
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TIKTOK:
TWITTER:
???????????? THANK YOU FOR WATCHING!
#Lebanese #Tabbouleh #Ramadan
Healthy Vegan Tabbouleh Salad - Tabouli Salad Recipe with Bulgur Wheat
Tabouli salad is a middle eastern Parsley and Bulgur salad. Tabbouleh salad is super healthy, fresh herb salad with lemony taste, what make this salad outstanding is the Bulgur wheat, which it's a special addition that packed this salad with high protein and fibers. Bulgur is comes from cracked whole-grain kernels of wheat that get parboiled and dried before packaging. This Tabouli salad recipe is so easy to make and perfect breakfast or brunch for vegetarian.
Ingredients:
50 gram fine chopped Parsley
1 diced Tomato
1/4 cup diced onion
2 Tsp Bulgur
1/4 cup Water
2 Tbsp Lemon
1 Tbsp Olive Oil
1/2 Tsp Salt
Subtitles available in many languages
If you liked this video, please help the channel:
Like the video! ???? - It will help the channel for growth.
???? You can also share this video with your friends on social media.
WRITE a comment or ask about the recipe. I will be more than happy to answer you.
Subscribe to the channel, hit the bell to receive notifications on new videos
Follow Us On Website:
-----------------------------------------
Facebook:
Twitter:
Instagram:
Tabouli Salad | Chef Tariq
Tabouli salad is definitely a staple of the Levantian kitchen, made slightly differently from country to country ????
RECIPE:
SUBSCRIBE:
Get my FREE eBook 'The Perfect Mezze':
ABOUT CHEF TARIQ:
I’m a food, travel & lifestyle blogger who is passionate about creating recipes from my Arab American background. I love to travel and share my experiences and top tips along the way!
CONNECT WITH CHEF TARIQ:
Like me on Facebook:
Follow me on Instagram:
Follow me on Pinterest:
Check out my website:
Subscribe to Chef Tariq Newsletters:
Tabbouleh Recipe - Arabic Salad - Tabbouleh - Middle Eastern Salad - Parsley Salad - تبولة
Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
► Our Website Home:
► SUBSCRIBE for lots new videos every week:
► T-shirts & More available now:
Middle Eastern Salad Tabuleh Tabbouleh تبولة tabūlah tabouleh Arabic Parsley & Couscous salad
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually #howtocook #arabrecipes #middleeasternfood on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.
**CAMERA GEAR*** Used to make our videos (these are affiliate links):
Main camera - Sony A7rii:
2nd Camera - Sony A6300:
Main Lens - Sony FE 24-70mm f/2.8 GM Lens:
2nd Lens - Zeiss Batis 85mm:
I would love to connect with you!
Facebook:
How to Make KISIR, Turkish Version Of Tabbouleh | An Incredibly Delicious VEGAN Appetizer Recipe! ????
Today, we're making a mouthwatering vegan appetizer that is perfect for any gathering: Kisir, the Turkish version of Tabbouleh! ???????????? Learn how to create this incredibly delicious and healthy dish packed with fresh herbs, tangy pomegranate molasses, and fine bulgur. Trust us, once you try this recipe, you'll want to share it with everyone! Let's dive into the world of flavors and create a scrumptious vegan treat together. ????
CHECK OUT OUR ETSY SHOP:
JOIN:
SUBSCRIBE:
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for USA Shopping:
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
►The handcraft products that we use in our kitchen:
KISIR RECIPE
1,5 glasses(2 cups,350 gr) fine bulghur wheat (widely known as couscous)
2 cups(530 ml) water
220 gr spring onion(1 big bunch)
200 gr parsley(1 big bunch)
5-7 sprigs of fresh mint
1.5 heaping tablespoons tomato paste
1.5 tablespoons pepper paste( you can use tomato paste if you can’t find pepper paste)
½ teaspoon black pepper
1 teaspoon salt
1,5 heaping teaspoons cumin
6-7 tablespoons olive oil
5 tablespoons pomegranate sour (pomegranate molasses, juice or you can use lemon juice as well)
Lemon
Lettuce
• First, put 2 cups of fine bulgur (widely known as couscous) in a large bowl and add 2 cups of half boiled, half room temperature water and cover with a plate. Set aside about 10 minutes. Bulgur will soak all water slowly.
• Meanwhile, mince 220 gr of parsley to give all flavors to bulgur and slice 220 gr of spring onion and 5-7 sprigs fresh mint. Make thinner slices for the white part of the onions.
• After bulgur swollen, add 6-7 tablespoons of olive oil, 1.5 heaping tablespoon of tomato paste, 1.5 tablespoon of pepper paste( If you can’t find pepper paste, you can use tomato paste instead of it), ½ teaspoon of black pepper, 1.5 heaping teaspoon of cumin and 1 teaspoon of salt. If you use salty pepper paste do not forget to taste to balance saltiness. Mix it until all ingredients come together.
• Then add all greens to the bulgur and mix again. It is important to mix the greens without squeezing too much.
• Add 5 tablespoons pomegranate sour to increase acidity. If you do not have pomegranate sour or molasses you can use lemon juice instead of it. You can always add some more olive oil if you want to.
• Cover the bottom of a large plate with lettuce. Put Kısır on lettuce without squeezing.
• Lastly, squeeze lemon juice on top and add lemon slices on side for the people who wants their Kısır with more lemon.
Best Authentic Lebanese Tabbouleh (Tabouleh, Tabouli) Herbs and Bulgur Salad Recipe
Lebanese Tabouli Salad - quick and easy
High in protein, clean and healthy - excellent for weight loss diet program
Very delicious- Great Ramadan Recipe
Tangy and crispy - Herbs and bulgur salad recipe