Classic Lebanese Tabbouleh ????
Today we're making Tabbouleh, a salad that is packed with herbs and lemon juice, giving it a unique tangy and herby flavour. This is a classic of Lebanese cuisine, and one of the most important mezze dishes
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0:00 Intro
0:33 Preparing the ingredients
2:21 How to prepare the parsley
3:25 Putting the salad together
4:21 Taste test & Review
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Ingredients (2 Portions):
400g (14 oz) Flat Leaf Parsley
3 large plum Tomatoes
100g (1/2 of a medium Onion) Onion or spring onion
50g (1.75 oz, 1/4 cup) Fine Bulgur
8-10 Sprigs of mint (1/4 cup minced)
160 ml - 9 Tbsp (1/2 cup + 1 Tbsp) Lemon Juice
60 ml (1/4 Cup) olive oil
1/2 Tsp pepper
3/4 Tsp salt
Directions:
1- Place the bulgur in a bowl, and add 4 Tbsp of the lemon juice. Let soak for half an hour
2- Dice the onion into a fine dice, then add the salt and pepper. Mix well and let sit for half an hour
3- Slice your tomatoes in half, and remove all seeds and the wet core. Dice into a small dice
4- Pluck all the parsley leaves off of their stems. Then mince the parsley until finely chopped
5- Remove the mint from the stalks, then cut into ribons
6- In a bowl combine the parsley, tomato, onion, soaked bulgur, and olive oil
7- Add the mint and remaining lemon gradually until you find a good balance
Let sit for at least half an hour before eating
Tabbouleh Salad | Akis Petretzikis
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A quick and easy recipe for the Lebanese Tabbouleh. A healthy, super aromatic, and delicious vegan salad made with bulgur wheat, cucumber, and fresh herbs! Try it and tell me at the comments below how cooling and tasty it is!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou
#akiskitchen#akispetretzikis#tabbouleh#salad#vegan
Tabouli Salad Recipe (Tabbouleh) | Easy Mediterranean Salad!
Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil. The true star in a tabouli recipe is the very finely chopped parsley--lots of it! And if you're looking to add more plant based protein into your diet, this tabbouleh salad recipe is for you! Bulgur is a Mediterranean diet staple that is a good source of fiber and protein. #mediterraneansalad #saladrecipe #easysaladrecipe
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????INGREDIENTS: ????
???? ½ cup fine bulgur wheat
???? 4 firm Roma tomatoes, very finely chopped
???? 1 English cucumber (hothouse cucumber), very finely chopped
???? 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
???? 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
???? 4 green onions, white and green parts, very finely chopped
???? Salt
???? 3-4 tablespoon lime juice (lemon juice, if you prefer)
???? 3-4 tablespoon Early Harvest extra virgin olive oil
???? Romaine lettuce leaves to serve, optional
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⏱️CHAPTERS⏱️
00:00 - Intro
00:41 - Preparing the bulgur
01:37 - Chopping the parsley
03:31- Chopping the green onions
03:50 - Chopping the tomatoes
04:24 - Place the tomatoes in a colander to drain excess juice
04:35 - Chopping the mint
05:02 - Adding the bulgur
05:15 - Adding the drained tomatoes
05:21 - Seasoning the salad
05:38 - Adding citrus and olive oil
06:27 - How to serve tabouli salad
06:43 - Taste test with Saba
#MediterraneanFood #MediterraneanDiet #HealthyEating
Your top and best resource for easy Mediterranean recipes and more!
The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more:
My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.
Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.
Classic Homemade Tabouli Salad | Tabbouleh Salad | tabouleh | Parsley Salad | Perfect Vegan Salad
This Classic Homemade Tabouli Salad / Tabbouleh Salad / tabouleh / Parsley Salad is a quick, Easy to make and Simple Salad of Chopped Vegetables like Cucumber, Tomatoes, Onions, Lots of Fresh Parsley and Bulgur Wheat, tossed with Salt, Lime Juice and Good Quality Extra Virgin Olive Oil.
Most of us are familiar with This Middle Eastern dish, Tabbouleh or Tabouli. It's traditionally made with Lots of Parsley, some vegetables, and Bulgur Wheat. If you don't like Bulgur wheat You can make this Tabbouleh without Bulgur Wheat too Or You can add Quinoa and make Tabbouleh Quinoa or tabouli Quinoa. You may add Couscous too.
How to make tabbouleh / Tabouli Salad?
As I said, making tabbouleh salad recipe is super easy. You need very few ingredients like Cucumber, tomato, Fresh Parsley, Mint leaves, Lemon juice, Good Quality Olive oil, Salt, Chili powder(Optional) and Bulgur wheat. Soak the Bulgur wheat in hot water for some time, chop the veggies, mix everything together and refrigerate it for 30 minutes. That it!!
Tips to make Perfect and Best Tabbouleh Recipe -
1. I have Used Coarse verity of Bulgur wheat. It requires extra time to soak, around an hour. If you are using fine variety reduce the soaking time.
2. The star of this Tabouli / Tabbouleh recipe is Fresh Parsley - Lots of Parsley. Use Fresh Parsley.
3. This Tabbouleh recipe calls for Fresh mint leaves and Onions. I use red onions to make this Salad. Feel free to use green onions or any onions of your choice.
4. We don't prefer Finely chopped vegetables in our tabouli salad, but you are more than welcome to chop it finely. Don't use the food processor to chop the vegetables, use a sharp knife.
5. I like to use English Cucumbers as they are thin skinned and has fewer seeds. You can use normal cucumbers too. but remove most of the seeds and then proceed to chop.
6. Be sure to use Red and firm tomatoes.
7. Use good quality Extra virgin Olive oil.
8. For best result Cover the tabouli and refrigerate for 30 minutes.
It's traditionally served as a side salad with Falafel. I prefer it in Pita bread. But I can eat this salad happily as a meal in and of itself.
This Lebanese tabbouleh recipe is so simple, so satisfying, bursting with zesty flavors and so freaking scrumptious. Let me tell you one more thing, this tabbouleh / Tabouli tastes best next day!! This Easy Tabouli Salad / Tabbouleh Salad / tabouleh / Parsley Salad is perfect Summer Salad recipe for any Party or Gathering.
To know how to make Classic Homemade Tabouli Salad | Tabbouleh Salad with instructions and measurements, check out my website:
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Authentic Tabbouleh salad recipe - Arabic salad - Parsley salad- Vegan - سلطة تبوله
Authentic Tabbouleh salad recipe - Arabic salad - Vegan - تبوله
Easy to make Tabouleh (tabule, taboule) salad is fresh herb salad with lemony taste.
Tabbouleh served on a lettuce or cabbage leaf is a tradition. Perfect for breakfast, lunch and dinner
Nutrition
Serving size 1 cup
KCAL 97
Fats 7.1 g
Carbs 8.1 g
Protein 1.8 g
Fiber 2.4 g
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INGRIDIENTCE: (makes 6 servings)
3 cups of parsley
½ cup of mint
2 medium tomatoes
1 small red onion
1/4 cup of fine Bulgur
3-4 tablespoon (45-60 ml) of extra virgin olive oil
½ cup of lemon juice
1 tsp of salt
Combine the ingredients in a big bowl, mix it and ENJOY the fresh, delightful taste of Tabbouleh.
How to cook bulgur wheat | Tabbouleh-style bulgur and mixed bean salad | Vegan recipe
In this Middle Eastern-Mediterranean inspired dish, mixed beans, cashews, dried apricots and fresh veg combine to create this wholesome tabbouleh-style salad. Bulgur is very easy to prepare and makes a great alternative to rice and pasta. Serve it as a main, side dish or make ahead for a filling and healthy packed lunch. Serves: 2 - 3
Ingredients:
For the salad:
1 cup (220g) cracked bulgur wheat
2 - 3 garlic cloves, chopped
2 tbsp olive oil or vegetable oil
1 ¼ cup (325ml) vegetable stock
400g can mixed beans, drained and rinsed
200g baby plum tomatoes, quartered and cut into small pieces
2 avocados, stoned, peeled and diced
2 spring onions, thinly sliced
75g dried apricots, chopped into small pieces
60g roasted salted cashews (or unsalted), coarsely chopped
20g fresh parsley leaves, finely chopped
5g fresh mint leaves, chopped
salt and freshly ground black pepper, to taste
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp agave nectar
¼ tsp (or less) chilli flakes
fine salt, to taste
Method:
1. Prepare the bulgur: the bulgur to water ratio is 1:1 ¼ . To be sure you have the correct ratio, use measuring cups or the same container to measure both the volume of bulgur and water/stock.
2. Heat oil in a medium-sized non-stick saucepan (for serving 2, use a 16cm diameter lidded pan), and swirl it to cover the bottom of the pan. When hot, reduce the heat to low, add the garlic, and fry for about half a minute. Add the bulgur, combine well and toast over a high heat, stirring all the time, for about 1 or 2 minutes. Pour over the vegetable stock and bring to a boil. Then, remove from the heat, cover with a lid and set aside for at least 20 minutes so that the bulgur can cook and absorb all the water/stock.
3. In the meantime, prepare the dressing: combine olive oil, lemon juice, agave nectar, dry chillies and a pinch of salt in a small bowl and whisk until smooth and slightly thick.
4. When the bulgur is ready, fluff it with a wooden fork and tip it in a large serving bowl. Add the beans, tomatoes and spring onions and toss to combine well. Add the avocado, apricots, cashews, parsley and mint and stir again to combine everything well. Finally, mix in the dressing, taste and adjust any seasoning as necessary. Stir once more and serve.
#vegan #bulgur #tabbouleh