Lebanese Tabbouleh... Major KEY🔑
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- Опубліковано 12 лис 2024
- TABBOULEH.... Major Key 🔑
1/4 cup #1 bulgur (cracked wheat)
1/2 cup fresh lemon juice
2 bunches of Italian flat leaf parsley
8 -10 leaves of mint( no stems) or one teaspoon of dried mint flakes.
2-3 large firm tomatoes
4-5 leaves of romain lettuce
1 bunch green onion or a quarter of a sweet type of onion
1/4 cup EVOO
1/2 teaspoon salt or to your taste
A dash of black pepper
In a large bowl soak the cracked wheat in the lemon juice. Wash and spin the parsley in a salad spinner to get rid of all the water. Chop mint, green onion white and green parts, lettuce finely then chop parsley finely as well. Dice tomatoes. Mix everything together add the EVOO ,salt and pepper. Taste to see if it needs more salt or more lemon. Enjoy!
I rinsed my bulgur in water for a minute, drained it, then soaked it in lemon juice - it worked fabulously! Such a fresh & delicious salad! I spooned some into Romaine's boats and ate them for lunch and dinner. Lots left for tomorrow! This will be my summer go-to! Thank you!
May I ask a huge favor of you? Years ago, I used to visit a restaurant in Vancouver named, Dar Lebanon. They made THE BEST lentil soup. Would you kindly post your favorite lentil soup? I was so sad when they closed! Thank you! 🌹🌹💐💐
Mi grandfather was Lebanese and my grandmother use to make the Tabbouleh. I make it myself as well, but I add garlic to it and the mint I added fresh. I was soaking the Bulgur in water, and added the lemon after, but now I will try to do it in lemon as you say. Thank you for your recipe 😊❤
My father was Lebanese and I grew up eating Tabouli. This tip of soaking bulgar in lemon juice is nothing short of genius, I can't believe I never thought of it. This tip has intensified the acid and lemon flavor. My tabouli is resting now, but initial taste is fabulous. One of my pet peeves is a soggy tabouli. I didn't have fresh mint, so I added dried mint into the bulgar with the lemon juice so it can rehydrate at the same time the wheat is softening. I don't subscribe to many channels, but you got me with this genius tip. Shukraan
I researched a lot of videos to find the easiest way to make such a time and effort consuming dish.I tried your recipe and I must say it was fantastic! Soaking the bulgar in lemon juice was not only a time saver but a taste saver as well. I did not use lettuce and it still came out great. I no longer need to order this from a restaurant since I can now make my own. Thank you!
Cynthia Slater I'm so happy you enjoyed my recipe. Thank you so much for your comment it means a lot to me. I hope you watch the other videos and try them out. Please encourage your friends and family to to watch and leave comment positive or negative, so I can keep on improving 😊. Thanks again.
Shukran jazeelan, Mama.
We found this recipe years ago and have used it ever since, my husband was thrilled to find this secret and often says " I am pleased we found that secret , it really works. ". .
Thanks for the tip on soaking the bulgur in the lemon juice!
Amazing! My friend from Lebanon taught me how to make this and I will try soaking the bulgar in lemon juice next time. He told me to add a bit of cinnamon at times. Have you tried this?
Are you putting lemon into cooked or uncooked cracked wheat? is the lemon cooking the wheat? thank you.
Greetings from England.
I first had Tabbouleh salad whilst working in Saudi Arabia. Just loved it.
I make it regularly at home now, there is actually one in the fridge from a batch I made yesterday. Thank you to The Lebanon for the wonderful recipe.
What is the stainless steel scoop you use, that looks really useful.
Never made it, but now I need to make that asap. Thank you so much 👍😊
Awesome recipe , adding lemon juice to bulgur , wow !! I learn something New , Thank you , Tom
Thank you for this recipe. Could you please tell me how much is one bunch of parsley in cups or grams?
Thank you for sharing your secret!! This is one of my favourite Lebanese dishes 💗💗 Greetings from London
Greetings from San Francisco, Thank you for the secret of making delicious Lebanese dish, I love, love, love this tip of how to make it, thank you, and God bless you.
lemon juice steep - Great Idea!
does bulgur not taste hard and uncooked? Never ate before so not sure
Beautiful. Well presented. God bless u
Amazing! Thank you so much! I’ll cook this right away! Super cool that you shared your special secret, it does make tons of sense! :) i will no longer have to go to Whole Foods and pay all that money for a side of this amazing salad! Thank you :)
What is that amazing scraper thing you use to pick up all the chopped veggies?
I know this is a year later but that scraper is for baking. I think it’s a biscuit cutter
Mine is a bit crunchier then what I would have expected from a good restaurant…it’s a good flavor…I maybe need to let it soak longer and in more lemon juice
What is EVOO?
Other tabbouleh recipe they have Sumac.. What is Sumac pkease..?
I loved Tabbouleh since eating it in Lebanese restaurants in Dubai and have always wanted to make my own. I will definitely try this recipe. Looks delicious. I've only had one bad experience of eating Tabbouleh when it was soggy and drowned in olive oil.
Thank you for shearing the secret.
Gene Paulauskiene. You are very welcome. I hope you will enjoy it.
How long do you soak the bulgur? My soaked bulgur is still hard and not soft at all after 30 minutes.
Are u using the smallest bulgur which is #1 ? If so it should be soft after 30 minutes. The recipe calls for adding the lemon juice over the bulgur and you add all the veggies over that. I doesn’t need more than 3 minutes
Very nice
I’m sorry I know this is an older video but how much lemon juice did you use here? A cup maybe ?😊
The surface of the lemon juice should be just above the bulgur wheat to ensure that everything soaks it up.
My mum used to put the chopped tomatoes over the cracked wheat and let it sit
Who makes the cool chopped veg scoop? I am making this tomorrow... can't wait!
Pampered Chef, and Sur La Table and William Sonoma. You may even check Amazon
www.amazon.com/dp/B00004OCNJ/ref=cm_sw_r_sms_api_glt_fabc_P9DYGACRCZ7WH0C22VK4
Thank you for sharing! Mama ghanoush is the cutest name ever you are a genius! Baba is my favorite :D
Looks delicious! what do you recommend eating this with for main course?
Mojo Morales this salad can stand as a meal on its own however you may serve it with chicken shawarma I have included the link for my own recipe ua-cam.com/video/pqAO8X02Kmo/v-deo.html
It’s good with rice and chicken and nuts. Great with BBQ and hummus.
Great with BBQ or Hummus and bread
I love the way you did it.
god bless u and god bless x2 speed feature
How is it your parsley didn’t bruise from chopping more than once?
Can you teach us ijjeh bakdunis? Ty
Love it!!
Thank you for sharing your secret. I will give this a try tonight 👌
❤❤❤❤
Can you give me recipie of the rice in lebnani shwarma platter you use??
Atif ir what recipe do you need? I am not sure I understand
ايه وصفة تريد ما فهمت مظبوط شو بتقصد؟
@@mamaghanouj8336 actually we get shwarma platters here in lebnani restaurant they serve shawarma with rice that have a unique flavor do you know the recipie of those rice
Atif ir send me a picture maybe of the rice so I can help you. Everyone make a different rice there are too many rice recipes so I’m not sure which one you want.
nice
Love this
Great💖💖💖
How long do you keep it soaked in lemon juice ?
Fluffy.....she soaked it in lemon juice until it was "fluffy" waaaaaaahaaaaaahaaaaaa
Soak the bulgar in the extra tomatoe juices with part of the lemon juice and salt.
Thanks for the secret step, people dont like to give up secrets lol. Thanks for the ingredients in description box
I thought the bulgur needed to be heated in boiling water. In fresh lemon juice will it still be crunchy or will it turn smooth? :)
segivde bulgur is already precooked and bulgur for tabbouleh need to be size 1 and that’s really fine it will soften nicely by just soaking it in lemon juice for about 15 minutes make sure the lemon juice covers all the bulgur when soaking it.
i guess she was using newly sharped knife lol
Good job 👍 you are so sweet !
No cumin or seven spice ??
Thank u,who else thinks that only a true lebenese person can make tabbouleh
My father in law use to add chopped lettuce & it was delicious. I don't think we are supposed to use the parsley stems.
Actually parsley stems have a lot of flavor and benefit, if you don’t wish to use them for the salad you may save them to add to your broth when marking home made broth
You don't think the bulgur needs to be rinsed, first?
Saint Rude bulgur bought in America is very clean. If you are somewhere else in the world you might want to rinse it and squeeze out the water completely and immediately
For the best TABBOULEH watch here: ua-cam.com/video/Wnqc_Agde0I/v-deo.html
I don't know if I can find the cracked wheat where I live :( Can it be replaced with semolina?
Melina Rodriguez semolina will not work but you can use quinoa or couscous
Thank you!
I found it today at Bulk Barn
Parsley stems should never never be used, soaking the bulgur in the lemon juice is totally wrong as the lemon juice should be tasted with all the other ingredients (specially with the oil), instead chop the tomatoes first, add the bulgur and let it soak the juices from the tomatoes. And that's my Grandma Ghanouj secret.
Please don't put lettuce in your tabuli. It's already perfect w out it