Welcome to Mama’s Lab!
Come and join me in this well explained video that let you indulge in the vibrant flavors of homemade and yummy mediterranean Tabouleh Salad with this easy-to-follow recipe! This refreshing salad is bursting with the zesty goodness of fresh herbs, featuring a generous amount of parsley and a hint of mint. Join us as we share step-by-step instructions, along with valuable kitchen tips, to ensure your Tabouleh turns out perfect every time. From the tangy dressing to the wholesome bulgur, this salad is a symphony of freshness and taste.
Ingredients:
4 big of parsley
45 g of fresh mint
2 big tomatoes
1/2 cup of fine bulgur (red or white)
1 yellow onion or 1/2 yellow onion with 4 sticks of green onions
2 tbsp of dried mint (optional)
For the dressing:
Juice of 2 big lemons (around 1/2 cup of fresh lemon juice)
1/3 cup of extra virgin olive oil
2 tsp of salt (adjust to taste)
Some black pepper
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Tabbouleh Hi Everyone! Today we’ll show you how to make Tabbouleh salad! This salad is an amazing appetizer! Its so herby, tangy, and flavorful. and I’ll give some tips that help you to prepare perfect Tabbouleh Also more helpful tips to keep this salad fresh for longer time Stay tuned !
4 bunches of regular or Italian parsley Did you know that parsley improve digestion, also loaded with vit K which makes it great for your bone health Wash all the parsley in a large bowl very well by submerge it in the water
While the tap water is on put your fingers as shown and shake This will let all the dust and dirt sink down the bowl Now drain your parsley by place it all in a colander
Its up to you, if you want to wash it one more time, but for me, wash it once thoroughly is quite enough Let the parsley dry well Note: when the parsley dry, the dressing will stick really well and not slip off and your salad will be more flavorful
For the sake of the video and be quick, I’ll dry the parsley by using kitchen paper towels You can use salad spinner too 1/2 cup of fine red bulgur (you can use white one too) Bulgur is cracked whole grain wheat berries that are partially cooked and then dried.
Since it is wheat that means its not gluten free Pour around 2 cups of water Quick mix Set it a side for 5-10 minutes Well sharpened knife This is so important because using sharp knife help your herbs look fresher for longer
A dull knife will crush more of the cells surrounding the herbs you are cutting, which ultimately accelerates wilting and discoloration. 1 medium size yellow onion you can also use 1/2 yellow onion and some green onions onion make you cry a lot?! put on your cutting board well dampened paper towel
This will help reduce irritation and tearing tremendously start to chop the onion I like to finely chop everything in Tabbouleh Bulgur absorbed the water and expand Start to scoop the bulgur with your hand and tightly sqweeze out the water strain the remaining water and scoop all left bulgur at the bottom
About 45 g of previously washed and dried fresh mint start to take out the stems since they are too hard to eat I don’t throw away the stems, I boil them with my black tea Finely chop the mint Tightly roll the leaves into a cigar shape in one hand
Then chop now chop the parsley Take a handful amount of parsley cut it in half Then combine the two bunches into your hand Then chop Watch your fingers while chopping Remember safty is always first Then chop in different directions if you like finely chopped Tabbouleh
Repeat the same techniques til you finish all the parsley 2 big tomatoes (ripe but still hard) Slice Then chop into small cubes 2 Tbsp of dried mint (optional) 2 Lemons Start to prepare the dressing This make about 1/2 cup of lemon juice 1/3 cup extra virgin olive oil
2 tsp of salt ( or adjust to your taste) Some black pepper whisk Now mix all the salad ingredients together I usually make lots of Tabbouleh and save it in the fridge for the whole week!
Since this salad takes alot of work so why don’t make alot of it , and enjoy it for the rest of the week! Just remember to put the salad and the dressing in separate airtight container in the fridge Isn’t it beautiful?! pour a bit of dressing on serving
Yummm, so herby, tangy, and delicious! My treasured tabbouleh for the upcoming days! Thanks For Watching!
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