How to use bulgur to make a French style Tabbouleh | Mediterranean recipes
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- Опубліковано 12 кві 2023
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I love tabouli. I add chickpeas and olives to mine
Love me some Tabbouleh. Utterly delicious.
One of my favorite salads.
Thank you for well balanced ingredients!!! 💝
Definitely going to make this salad recipe 💜
Stephane, thanks for this video. I made it and that was delicious!!!
Thank you for explaining every recipe so well.
Superbly presented!
I love it!
Looks inviting, thank you
I have just tried this recipe and eaten it with Ayran. That was a wonderful choice as a Spring meal. Thanks, merci!
Just yesterday I found some bulgur at the back of the cupboard and thought "what do I do with this?" - now I know!
Looks quite good. Over the years I've replaced lemon in many salads, etc with limes. I find the flavor of limes more interesting.
I’ve always preferred limes as well
Looks great. It's a salad I make often and oddly in Canada today, we're experiencing 30 degree (C), weather so this may be the ticket. I use both couscous and bulgur (not together) and add different herbs, often Feta and olives. Great dish. BTW, I'm enjoying the spiffy new graphics. There is a lot of work going on there. Kudos.
Have you tried using Farro instead of Bulgar? It's a wee bit more substantial a grain than are other grains one might choose for this dish. I've been making Tabbouleh since the mid-1980s! I love it :-)
Love this salad...but unfortunately it's nearly winter here will make it next spring...I will be making alot of yr winter meals...thanks 4 sharing 😀👍👍👍
I'm excited to try this, do you happen to know any barley recipes?
I wasn't able to find bulgur, so made with couscous. My store had beautiful fresh basil, so used that instead of mint. And I diced in an orange sweet pepper. Don't skimp on the lemon juice!! Delicious!
i am totally with you on the lemon juice 🙂🙂
Ooooh. Sounds yum
I had cooked farro on hand and made this yummy salad .
In the US where Bulgar can be hard to find, I substitute Hemp Hearts because they don't need any cooking. (I think Couscous gets too mushy after sitting in the dressing).
One of my favorite dishes.
I add lots of Cerfeuil musqué, which my garden has plenty of. Yours could be greener by the way. One of the very best salads.
My grandmother made this for me several times as a child but never told me the name I always thought it was her take on rice-a-roni. I am so happy to have finally learned the truth and now I remember this exists I can’t wait to try it again as an adult
おいしそう
💖💖💖
Feta cheese and a bit of cranberry and chopped almonds! 🤌
With that (of course you can ANYTHING you like) but can no longer call it Tabbouleh !!!!!!!!!
Can you teach us how to make fried calamari ?😋 Thanks
👍👍👍👍👍👍👍
Bonjour.
I saw a recipe similar to this, they didn't cook it though. It says to soak in lemon and tomato juice over night. Would that work? Seems like it would be too crunch. Merci
Not to be confused with the original Lebanese tabbouleh which is mostly parsley and only has a tiny amount of brown burgul for texture and flavor...
Basically Lebanese people want this French version banned 😅
Agreed.
The Lebanese Tabouli is my absolute favourite salad.
Sorry, I should have spelled it correctly…Tabbouleh…my apologies.
It says French style in the title.
That poor half tomato left alone in that bowl
Il a massacré notre taboulé,
Triples le persil, Stéphane !
Exactement !
Make it spicy . Try some jalapeno bits with it
Pretty common misconception that tomato is not a vegetable. The problem is a fruit is a botanic term and a vegetable is a culinary term. So it can be both at the same time. Tomato is both the fruit (a berry to be precise) and the vegetable
It is one the closest authentic tabouleh done by a foreigner
But the authentic tabouleh is mainly parsley and much less burghul that should be finer and whole wheat and the onion should be rubbed with all spice
Trop bien de te revoir comme ça sur la toile. En Australie!
You added something extra that you didn't describe in the ingredients. What was it? You added Bulger first, then tomatoes, parsley, mint, and spring onions. After that, you put in some white chopped stuff. What was that? You didn't describe that at the begining in your list of ingredients or as you were adding it.
Shallots
Possibly feta?
I'm with you CTP. What was that mystery ingredient? I don't think it was feta, he mentions feta later as an add-on. And I don't think it was shallot because there was no purple. For a moment I thought it was the white part of a spring onion but why separate?
@@Sher5238 tabbouleh with feta?? unheard of or never
scandalous
Garlic?
🦝
Without the mint, it just doesn't taste as good. Thanks for posting!
Stefan
Lamb is pronounced without the b (silent)
Also we don't soak bulgur other than a quick rinse bec it softens from the juices in the tabouleh
I am under the impression that bulgur is a coarsely ground grain (almost like steel cut oats) and that couscous is a pasta…
Please don’t call this tabbouleh 😭 it’s a random salad
It is called burghul not bulgur stephane
in english it’s called bulgar
this is the best bastardised version of tabouli. i’m not being sarcastic.
That's not FRENCH!
This is "french style" tabbouleh. Not the original one from lebanon.
I'm sure no lebanese people is going to claim the paternity of a tabbouleh where grain is the main ingredient.
France is the only place in the world where tabbouleh is made like that.
@@pamy5699 so then they should not call it Tabbouleh !!!!!!!!! They have tons of different types of salads why not make a new name for it ?! or some new version of whatever French salads they already have! The minute you call a dish Tabbouleh you think the Lebanese salad and not some other version ! The same way the don't want and don[t like any of their traditional dishes changed, other cultures feel and think the same way about their dishes! simple ! And your last statement .... no comment on that just scratching my head !!!
@@souadghazal2533 there is plenty of variation of the dish all around medditeranea and in the middle east. Check the Wikipedia page.
Although the lebanese version is one of the most popular, and tabbouleh is very important in lebanese cuisine, you can find pleny of other place where their tabbouleh is also a staple of their cuisine. And their tabbouleh rely on wheat/grain rather than herbs.
Eh oui.
This is far from being a taboulé. Taboulé has more herbs in it and very little bulgur. İt should look green and not white. Why massacre it with extra ingredients like feta and cucumber!! İt's enough on its own. Please, have a look at some real taboulé...
Toujours quelqu'un pour râler, c'est pas possible ça 😂
How did tabouleh become French? You colonialist won't stop at anything? Tabouleh is Arab.
so then the french don't do it any differently? it's from the mideast so i guess it's common cuz of the immigrants.
I’m a Nordic not a Mediterranean, but I had the privilege to live in 12 different countries thanks to my parents’ job, and I can say, taboulé can never be French or have French style and the French don’t know how to make Taboulé like the way we had it in Lebanon.
I still admire you for trying to make it, but learn how to use the proper bulgur that the Lebanese use. Yours isn’t the proper one.