Tabbouleh Salad

 

Tabouleh Salad Recipe Laura Vitale Laura in the Kitchen Episode 374

Video taken from the channel: Laura in the Kitchen


 

The Original Tabbouleh Salad \ Tabouli

Video taken from the channel: Letscookolet


 

Healthy & Refreshing Tabbouleh

Video taken from the channel: Tasty


 

How to make the perfect taboule or tabbouleh, a Super Healthy Lebanese Salad

Video taken from the channel: Recipe30


 

Best Authentic Lebanese Tabbouleh (tabouleh, tabouli): My Mother’s Recipe

Video taken from the channel: Nour Cooks Lebanese


 

Lebanese Tabbouleh Salad

Video taken from the channel: Feelgoodfoodie


 

Tabbouleh Recipe (Salad)

Video taken from the channel: Aashpazi.com


Ingredients 1 cup bulgur 3 medium whole (2-3/5″ dia) (blank)s tomatoes, seeded and chopped 2 medium (blank)s cucumbers, peeled and chopped 3 medium (4-1/8″ long)s green onions, chopped 3 cloves garlic, minced 1 cup chopped fresh parsley ⅓ cup fresh mint leaves 2 teaspoons salt. White Bean Tabbouleh 36 White beans, spinach, and extra veggies add an extra punch to this delicious and refreshing salad dish. This is great on a hot summer night, served with warm pita bread and garnished with black olives and feta cheese. Classic Tabbouleh Salad—a.k.a. tabouli—is made with cracked wheat bulgur, parsley, tomatoes, and a bright garlic mint dressing. Feel free to play around with the proportions, especially the various vegetables.

Tabbouleh is basically parsley salad. There’s technically no lettuce in it. It’s a salad made up of parsley, tomatoes, bulgur wheat, and green onions – all finely chopped and tossed with olive oil and lemon juice!

Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour. Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper.

A classic Lebanese salad, Tabbouleh is a parsley-based dish filled with fresh vegetables, healthybulgur and tossed with a tangy lemon and olive oil dressing. Tabbouleh is such a distinct and iconic salad that it has become so. We think of tabbouleh as a bulgur salad with lots of parsley and mint But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an.

Directions Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt. 1/3 cup bulgur. 8 cups loosely packed parsley leaves, chopped. 1 cup chopped fresh mint (preferably spearmint) 3 scallions, finely chopped. 2 Persian.

Directions. Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been.

List of related literature:

Akin to tabbouleh is kisir, a related Turkish bulgur salad containing only a little parsley and made bright red with tomato paste or red bell peppers.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

In the Middle East, tabbouleh is basically a parsley salad with bulgur rather than the bulgur salad with parsley that is frequently found in the U.S. Perfect tabbouleh should be tossed in a penetrating, minty lemon dressing with bits of ripe tomato.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

WHY THIS RECIPE WORKS: Tabbouleh is a traditional Middle Eastern salad made of bulgur, parsley, tomato, and onion steeped in a penetrating mint and lemon dressing.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

= This tabbouleh, gently seasoned and made refreshingly tart with lemon juice, highlights parsley, one of the world’s more versatile herbs.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Once the couscous was tender, we sautéed the fennel along with some sliced onion; the baby spinach just needed to be stirred in off the heat until it was lightly wilted.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

This dish was inspired by the flavors of tabbouleh, a classic Mediterranean salad.

“Racing Weight Cookbook: Lean, Light Recipes for Athletes” by Matt Fitzgerald, Georgie Fear
from Racing Weight Cookbook: Lean, Light Recipes for Athletes
by Matt Fitzgerald, Georgie Fear
VeloPress, 2014

Place the tabbouleh salad mix with its seasonings and the boiling water in a large heatproof mixing bowl.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

The ingredients in this salad might seem like a weird combination (cauliflower and dates?), but when tossed in a tart lemon and tahini dressing, the flavors combine amazingly well.

“Every Last Bite: A Deliciously Clean Approach to the Specific Carbohydrate Diet” by Carmen Sturdy
from Every Last Bite: A Deliciously Clean Approach to the Specific Carbohydrate Diet
by Carmen Sturdy
Victory Belt Publishing, 2020

Tabbouleh is a Middle Eastern salad of bulgur wheat tossed with lots of fresh parsley, mint, and lemon juice.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Add the chopped fennel or dill (reserve 1 teaspoon for garnish), 1 tablespoon lemon juice and salt to taste and stir well to mix.

“The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean” by Aglaia Kremezi
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia Kremezi
Houghton Mifflin Harcourt, 2000

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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31 comments

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  • Chopping up all two batches of parsley was a work out! But turned out to be delicious! I did cheat and added a table spoon of pomegranate syrup:)

  • Hi tasty I’m nada from Jordan and I want to tell you this is not the right way to make tabbulah
    If you want to mak a deleshis tabbulah here is my Facebook
    Nadaa Esmail

  • The cucumber is definitely neither traditional nor authentic, but it fits the overall flavour profile and adds a crisp, refreshing note to the dish. Worse things have happened to Levantine cuisine, like “dessert hummus.”

  • yes Tabouli has green onion if not available u can use red onion, lemon better than lime, fresh mint or dry mint is fine but less burgol! I am from Lebanon plus I have my Middle Eastern Restaurant! Thanks for sharing all your Recipe’s

  • Never put cucumbers in tabuuleh �� and normal onions is good don’t add scallions if u serve this to a Middle Eastern people they won’t eat it ����

  • Could you make some home made spinash and ricotta ravioli? I know its a complicated recipe but would really love to try it out!:D Like so she can see?:) <3

  • remember what i always say, you’re the boss in your own kitchen. I am the boss in my kitchen therefore i prepare dishes how i like them and i’m not going to defend myself anymore.

  • But the #2 Cracked Wheat in the BOTTOM of your bowl..layer….the dress with fresh lemon juice and REAL Lebanese EVOO (HUGE DIFFERENCE)…..let rest for 3 hours in the fridge….THEN TOSS, and let sit for 1 more hour in the fridge…the salt and acidity from the lemon “cooks” the cracked wheat..and makes it tender, nutty, and SCRUMPTIOUS! Oh, and FRESH EVERYTHING IS AN ABSOLUTE MUST!

  • Now THAT’S what I call tabbouleh!:D When some westerners makes it, it looks waaaaaaaay to pale and they use so little parsley and TOO much bulgur!

  • too yek restoorane arabi Tabbouleh sefaresh dadam, kooftam shod enghadr tond bood. 2-3 ghashogh bishtar natoonestam bokhoram… male shoma engari intor nist… sepas…

  • Real lebanese Tabbouleh does not have cucumber or scallions in it. You can soak Burgul if you want but why would you do that. That crunchy taste is great. And add mint leaves. It is great. And usually you have chopped onions. My Gran mixes salt and pepper with the onions. She says it makes the tabnouleh taste even better

  • nice work chef, for adding the secret ingredient mint. but i have to mention that red onion can be replaced with white onion, we rarely use red onions in lebanon. as for the burgol, we dont add hot water; we simply soak it in water for few minutes since we dont want the burgol to cook, then we add it to the rest of the ingredients. other than this it looks yummy. Thank you.

  • I just recently start eating this because of the great taste but have only trying the one from BJ’s but now I think its time to make a fresh Tabbouleh. Thanks

  • I made it yesterday just after the video was posted and I put the sumak instead of Ras el hanout, believe me it was very very delicious,& awesome it s tasted like the authentic taboulé we eat at the Lebanese restaurant, better yet:) hhhhh
    Thank y so much your recipes are crazyyyy

  • This looks super yummy! I will give it a try. I can’t keep up with all your recipes but it sure is fun to try!
    Have you ever considered doing some regular day to day vlogging to accompany your cooking videos?

  • I know that the traditional Tabouli salad does not have cucumbers, but I like to add cucumbers and scallions, these ingredients make the salad balanced, I think.

  • hey laura, if you don’t mind me asking, i was just curious to know what your italian name was? cuz in china, we have like 2 names kinda, so i was curious if its the same in europe.

  • Oh gawd these comments. Haven’t you heard of the word ‘variation’ in culinary? For all you know, the traditional method you knew all your life was a variation of something which was a variation of another which was a variation of another be that from a different region, generation, culture, and whatnot.

  • We are never put ras alhanot or sumak on taboleh…and we cut the parsley and onion and tomato and all the ingredients more smaller..it is better.and this salad from Lebanon

  • Is it only a table spoon of bulgur? I have never used bulgur before so I wouldn’t know but that doesn’t seem like alot. Is it because it expands or perhaps you have very big spoons? ��

    Thanks for the reply

  • Why did you do that? Said you’re wearing green and pointed at the red jacket and then said red onion and started chopping white??

    We aren’t leaving home because of the pandemic and you pull such jokes ☹️

  • aaa finallyyyy!!!!thank you Laura..I do 1,5 cups of water for 1 cup of bulgur wheat as well!! Thank you for the tips!!!! I hate watery tabouleh as well..I also ignore the instruction and add boiled water to the bulgur wheat, wrap the pan/bowl tightly for 5 minutes, instead of boiling it.:) I am a rebel:)

  • Thank you very much for the video.
    Unfortenatly the silly corona closed the nearest Lebanese resaurant to our neigborhood in Marrakech.
    Best regard to Lebanon

  • Hi, I made this without ‘seven spices’ as I don’t know what they are. So i just mixed a little coriander powder, cayenne pepper, paprika. It was still very nice but I would like to do it properly. What are the Seven Spices please?

  • +Recipe 30 I love Lebanese and all other kinds of foods. I live in Chicago and I had this fabulous chicken shawarma from this restaurant here that closed down. It had a salad and it came with pickles and everything else on the sandwich. Can u please please point me in a good direction so I can make the salad ��. I already know how to make the bread and marinate the chicken but I cannot find the salad recipe anywhere. Thank you!��

  • Many years ago, a friend of mine had a Lebanese wife. I was visiting and she asked if I ever had tabbouleh and I said no. She said you have to try it. I did and I couldn’t stop eating it. It was so refreshing and delicious. She was so happy that I liked it and gave me the recipe. It is the same as yours minus the pom syrup. I will give that a try. Thanks.

  • Almost the perfect recipe except for Ras Alhanot, which is morrocan spice and is not used with middle eastern authentic salads. I haven’t tried it but i think Cayenne and paprika make a better taste. And it s better to leave a bite on the burgul, we only soak in warm water for 10 minutes

  • I need a good recipe for Lemon ice cream. Not sorbet lemon ice cream.. creamy lemon ice cream. Just like the one from Häagen-Dazs 5 ingredients line. Delicious! just need to know how to make it at home. do you know?

  • Have tried your recipe a few times & it turns out always good. Just one query though, what kind of pomegranate juice do u use in your tabouleh? Is it fresh juice, is it like the one in long life boxes? I would really like to know so next time I can use it. Thank you for all your videos. I have tried Baba ganouj recipe too. ��

  • حرام عليكي تحطي بهارات بالتبولة. رشة فلفل اسود مقبولة بس كمون و سبع بهارات؟ صارت فلافل, ودبس رمان بعد؟
    what you’ve done contradicts the philosophy and concept of tabboulh. it represents a mix of.
    ingredients that you should pickup from your backyard; it is inherent to our land and culture

  • I very much enjoy your beautiful videos, you’re a great favorite of mine, I appreciate the time and effort you take in producing such high quality videos. You definitely deserve more subscribers. Aloha! ������