Tabouli Salad | Chef Tariq
Tabouli salad is definitely a staple of the Levantian kitchen, made slightly differently from country to country ????
RECIPE:
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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!
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Tabbouleh Salad | How To Make Tabbouleh | Easy Salad Recipe | Herb Salad | Ruchi
Tabbouleh | How To Make Salad | Tabbouleh Salad Recipe | Parsley Salad Recipe | How To Make Bulgur Wheat Salad | Healthy Tabbouleh Salad | Green Salad Recipes | Herb Salad Recipes | Parsley Cucumber Salad | Mixed Green Salad | Bulgur and Parsley Salad Recipe | Healthy Salad Recipes | How To Make Tabouli Salad | Lebanese Salad Recipe | Lebanese Tabbouleh Salad | Cold Salad | Salad Dressing Recipes | Easy Appetizer Recipe | Quick and Easy | Rajshri Food
Learn how to make Tabbouleh at home with our Chef Ruchi
Tabbouleh Ingredients:
Introduction
How To Cook Bulgur Wheat For Tabbouleh Salad
1 and 1/2 cup Water
1/2 cup Bulgur Wheat
How To Make Tabbouleh Salad
1 Cucumber (diced)
1 Tomato (diced)
1 Onion (diced)
1/2 cup Coriander Leaves (roughly chopped)
1/2 cup Parsley (roughly chopped)
1/2 cup Mint Leaves
Pomegranate Seed (for garnish)
How To Make Dressing for Tabbouleh Salad
1 and 1/2 tbsp Olive Oil
1 Lemon Juice
1/2 Cumin Seeds Powder
Salt (as per taste)
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About Tabbouleh
Tabbouleh (Arabic: تبولة, romanized: tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce or use semolina instead of bulgur. The wheat variety salamouni cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic tabbūle is derived from the Arabic word tābil from the Aramaic root word t-b-l, meaning seasoning or more literally dip. It is usually served as part of a meze. The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. |
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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. ????
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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.
How to make the perfect taboule or tabbouleh, a Super Healthy Lebanese Salad
Isn't it great when something taste great but it's equally as good for you? This Lebanese salad does just that, a super tasty salad that I would consider a super food. Use it as a side dish for your meats, great for BBQs or simply as a meal with Lebanese bread.
Get full recipe here
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Cookery | Tabbouleh Salad Recipes, (3 Different Ways) Traditional, Pomegranate, and Walnut Tabbouleh
Cookery | Tabbouleh Salad Recipes, (3 Different Ways) Traditional, Pomegranate, and Walnut Tabbouleh
Keywords:
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The BEST TABBOULEH-No more buying it for 10 BUCKS A POUND!
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Blanche shows you how to make quick and easy tabbouli using the freshest ingredients in her Feast in the Middle East series. This salad is versatile and can be used as a sandwich filling with hummus.