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How To Make Tabbouleh/Tabouli
1/2 cup burghul, soaked in hot water for 30 min
6 tomatoes, diced finely
1 red onion, diced finely
1 bunch fresh parsley, chopped finely
1 handful fresh mint, chopped finely
2 tbsp olive oil
juice of 1/2 lemon
fresh cracked pepper & salt
26 Comments
Great for Keto food stuff??
You are an awesome cook, can't wait to try it 🙂
You're murdering your knife, homes. That side to side scraping gives me a visceral reaction!
Dude, your knife is bent? Damn.
Please watch this Jacques Pépin video, for the "double chop" knife technique as much as the terrible video host…you will chop things like parsley and garlic twice as fast! Of course, skip the end part with Jacques' piece of shit son-in-law doing a plug for some fake "charity"…
https://www.youtube.com/watch?v=JMA2SqaDgG8
I've never had it with that much bulghur, but it seems like it would be a nice way to amp up the carbs/calories in instances where you just want one side with meat, like barbecuing in the park. Cheers.
Thank you Henry from your Greek fans, for always showing us your wonderful authentic cultural recipes 😀👍
NO. You don't soak Burga in water, the salad juice does that.
Good technique
How hot is the water?
Nice
Wayyyyyy too much bulgur!
This looks amazing
I don't know what's wrong with the taboule in the stores,. guess it's best to make it fresh.
Hi Is it ok to use cous cous instead of burghlar
This is a really nice recipe. I like to put garbanzo beans and black olives in mine. To make it more of a meal.
Tomatoes look awful.
Wow nice
Easy simple
Never use italian parsley, only curly. No red onion, only green onion.
I add diced cucumber, cilantro and black olives to mine. Sometimes I mix grilled aubergine flesh in it (Mauritian equivalent of Baba ganoush)
I like ur accent
Tomato😂😂😂
I say Tomato’s to
You're knife needs sharpening.
It looks delicious I will do it❤
Excellent