How To Make Tabbouleh | Tabouli Recipe | The Best Lebanese Salad

Tabbouleh is my all-time favorite dish that I grew up eating and actually grew up helping my mom make!
I may not have learned to cook until after I was married, but I learned to make this salad when I was probably only 12 years old! This recipe is a near and dear to my heart, and I’m so excited to share it today with you all. I hope you enjoy!! ❤️

Recipe:🥗
🌿 4 bunches of parsley
🌿 3-4 tomatoes
🌿 1/4 cup fine bulgur wheat
🌿 Small bunch of fresh mint
🌿 3 scallions, chopped
🌿 1 shallot
🌿 ⅓ cup Extra version olive oil
🌿 fresh lemon juice
🌿Salt

links:
Damascus Chef Knife: https://amzn.to/3Wnk5En

Extra Virgin Olive Oil: https://amzn.to/4a7EXm4

Glass Olive Oil Dispenser Bottle: https://amzn.to/3WrFRGP

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🧆 Authentic Falafel Recipe: https://youtu.be/kSbJpLWhPmg

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hello everyone I hope you all are well and having a good day so far today we’re making tabuli or tabula you may also know it as Lebanese salad or middle eastern salad and basically it’s a combination of finely chopped parsley tomatoes onions and mint and a little bit of grain it is so tasty and growing up I remember we used to make this for every occasion and for a large big Gathering we used to make up to like 10 15 large as of parsley and every Middle Eastern family knows and remembers the entire family gets involved when person meting is the herbs another one chops the tomatoes and your mom is always the one to chop The Parsley but we all get together to make this dish I can describe how much I love it and today I am so excited to be making it with you so before we get started on today’s video please be sure to subscribe to my Channel Down Below hit that thumbs up and with all of that said let’s get to it [Music] now first thing first let me give you a rundown on the ingredients you need to make this salad now authentic tabuli isn’t so much of a grain salad as it is an herb salad with a little bit of a grain so we need a lot of parsley parsley is the real star and it’s actually the number one ingredient in this salad that’s why the salad is so green and I like to use the Italian flat leaf parsley but the curly parsley would work here here as well and you also need some freshman tomatoes and I like to use a combination of scallion and shallot this is going to give our salad a nice oniony bite and texture and we need some burgle now if you’re not familiar with this I know sometimes people get it confused with cuscus but they’re not the same cuscus is actually a tiny pasta but butol is a cracked wheat that’s been partially cooked and dried and traditional toui is made with a super fine burgle and it is soaked not cooked however if you can find this in your store you can definitely use the coarse burgle you just have to cook it first or you can use kinoa now it’s not going to be the same but it will still be delicious and lastly for the bright sesty dressing we need some fresh lemon juice extra virgin olive oil and salt and pepper now let’s get chopping actually before we get chopping we need to work on our burgle first so here I have about 1/4 of a cup of fine burgle I’m going to put this in my tiny bowl and now I’m going to cover it with water and set it aside after just a few minutes my burgle has absorbed all the water which is perfect you don’t want to add too much water because then you’re going to have to drain it and really squeeze out all the excess amount of water but this is perfect you want to leave some room in the burgle to be able to absorb some of the lemon juice and the dressing in the salad so we don’t end up with a so Tuli so now I’m going to transer my burgle into my mixing bowl and now I’m going to cover my burgle with a little bit of lemon juice so it continues to get more tender and more fluffy and then we’re going to build our salad and now we’re going to move on to chop our tomatoes and I really recommend use the most red and the most flavorful tomatoes that you can find if you’re making this one Tomatoes aren’t in season cherry tomato are your best bet and I’m just going to use my Sharp knife to cut the tomatoes into a very small tiny pieces and now I’m going to transfer my tomatoes into the mixing bowl and now I’m going to finally dice my onion now we’re going to transfer the onions and next I’m going to dice my parsley so to prepare the parsley you’re just going to grab a small Bunch like this and you can cut off the thick stems but the thin stems don’t worry about them I cut them right into my salad because they offer a very good flavor and texture I usually cut off the ends the very tips so I have all my parsley at almost the same length and now I can start dicing and I know there’s a lot of parsley and a lot of chopping in this recipe but I still highly recommend you use a sharp knife and you do it by hand don’t use the food processor because the food processor really crushes everything and it gives your salad a very socky texture and we don’t want that okay my mom used to say you should never miss the parsley by running your knife over it like this as this again can crush the parsley and give the salad different flavor and texture instead really try to Bunch it up and use your sharp knife and chop it as f finely as you can because you want to minimize the number of cuts you have to make so try not to go over it [Music] again and the last thing we have to chop is some fresh mint and mint is a very delicate herb so it’s important to cut it properly so start by stacking your mint leaves on top of each other like this and now roll them into a tight log and use your sharp knife to slice it into [Music] strips now I know we’re not cooking anything on the stove but the aroma here from chopping all the vegetables and herbs the parsley and mint is just Bress but now it is time for dressing the taboi dressing actually is very simple it’s basically a combination of freshly squeezed lemon extra virgin olive oil and some salt and pepper now if you get here and you prop all the ingredients if you’re not serving this right now I would just cover it up and pop it in the fridge it will stay fresh up to like 2 to 3 days and right before you’re going to serve it just take it out of the fridge and toss it in with the dressing but we are serving this baby right now so I’m going to mix my dressing here I have some freshly squeezed lemon and to it I’m going to add some olive oil [Music] some [Music] salt and black pepper just to close it up and shake [Music] it all right now all that’s left is to dress this gorgeous T bully so I’m going to pour my dressing right over it and now I’m just going to toss it and when you toss you want to toss gently but thoroughly you really want every bite to be coated with that beautiful lemony and olive oil dressing so THS it well until it’s all combined this that bully is loaded with freshness and I am so ready for it so we’re going to do a taste test I got my dish right here and I’m going to serve myself a little bit and this salad is really perfect if you love a bright herpa flavor flavors you’re going to really like the salad you can back it up for picnic or serve it as a side dish no matter how you serve it it’s going to be a hit all right here we go if I had to describe this salad with just one word it would be fresh I mean oh my goodness you got that lemony zesty dressing you get that flavorful juicy tomato the crisp parsley and at the end you get hit by that cooling mint notes it is absolutely delicious if you want to embrace your friends and family please make them this one it just an absolute hit every time I make it and it is addicting too that’s why I grabbed my bowl because I have to finish this because once you start you really can’t stop but you guys can check out the description box below for the written recipe I really hope that you all enjoyed this video and I hope you try out this recipe but that’s all I got for you guys today like I said I really hope you enjoyed it if you did please thumbs it up consider subscribing thank you so much for watching and I’ll see you next time bye [Music]