Authentic Lebanese Tabbouleh Recipe | Easy Healthy Tabouli Salad!
https://www.youtube.com/@UCiD7dm6V-Bxy_1Ss-Ky2_Zg
Healthy, vibrant, and absolutely delicious — this Fresh Lebanese Tabbouleh – Easy & Flavor-Packed! is a must-try. Watch, enjoy, and don’t forget to subscribe for more!
Welcome to our channel! Today, we’re diving into the authentic Lebanese Tabbouleh (Tabouli) recipe — a fresh, healthy, and flavorful salad made right with step-by-step instructions.
In this video, we’ll show you how to:
Prepare and mix tabbouleh the traditional way
Avoid common mistakes like over-soaking bulgur and dull herbs
Try fun variations like quinoa tabbouleh and fruit-infused tabouli
Pair tabbouleh with grilled meats, mezze platters, or enjoy it solo!
Whether you’re going for classic Lebanese flavors or a modern twist, our tips will help you perfect this beloved Mediterranean dish.
Don’t forget to Like, Share, and Subscribe for more Middle Eastern recipes and healthy food tips!
https://www.youtube.com/@UCiD7dm6V-Bxy_1Ss-Ky2_Zg
Drop a comment below — What twist did YOU add to your Tabbouleh?
Key Features Covered:
How to make authentic Lebanese tabbouleh
Common tabbouleh mistakes to avoid
Quinoa tabbouleh for gluten-free diets
Fruit tabouli with pomegranate, mango, and avocado
Best dishes to pair with tabbouleh
Mediterranean diet recipes
How to keep parsley fresh and green
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0:00 Intro – Welcome to the Best Tabbouleh Guide
0:28 Ingredients & Preparation Steps
1:15 Mistake #1 – Over-soaking the Bulgur
2:00 Mistake #2 – Skipping the Resting Time
2:35 Mistake #3 – Using Dull Knives
3:05 Mistake #4 – Too Much Bulgur
3:40 Flavor Balancing Tips: Lemon vs Olive Oil
4:25 Modern Twist: Quinoa Tabbouleh
5:20 Fruit-Infused Tabouli Variations
6:15 What to Serve with Tabbouleh – Perfect Pairings
7:00 Mezze Platter Ideas
7:40 Tabbouleh with Grilled Meats
8:20 Final Thoughts – A Taste of Lebanon
9:00 Share Your Creations + Subscribe!
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https://www.youtube.com/@UCiD7dm6V-Bxy_1Ss-Ky2_Zg
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Thank you for visiting our channel. Please like, share, and subscribe for more exciting food videos. In this video, we’ll go through step-by-step instructions on how to prepare, mix, and serve this iconic dish the authentic Lebanese way. Avoiding common mistakes. Tibuli is simple, but small errors can ruin it. Steer clear of these pitfalls. Over soaking bulgar. Soak fine bulgar just until tender, 15, 20 minutes. Drain well and press out excess water. Mushy bular makes the salad heavy. Skipping the resting time. Let the salad sit for 15 30 minutes before serving. This lets the bular absorb flavors without turning limp. Dull knives. A sharp knife keeps herbs crisp. Dull blades bruise parsley, turning it dark and limp. Chop by hand. No food processors. Too much bular. Authentic tibuli is about herbs, not grains. Use just enough bular for texture. About one4 cup soaked per bunch of parsley. For the best flavor balance, add lemon juice before olive oil. Taste as you mix. It should be tangy first, then round it out by the oil. Once you’ve nailed the basics, experiment. Some add cucumber for crunch or pomegranate seeds for sweetness, but keep the focus on freshness. Variations of tibuli. While traditional tibuli is a masterpiece on its own, there’s room to play with flavors and textures. These modern twists keep the soul of the dish intact while adding a fresh spin. Perfect for those who want to experiment without losing the essence of Lebanese tabuli. Quinoa tibuli. For a gluten-free twist, swap bular with quinoa. It’s just as hearty and brings a nutty flavor that pairs well with the herbs. Here’s how to do it right. Cook quinoa like pasta. Boil it in plenty of water until tender, about 12, 15 minutes. Then drain and rinse with cold water. This prevents clumping. Use less than you think. Like bulgar, quinoa should play a supporting role. Stick to one4 cup uncooked quinoa per bunch of parsley. Boost the dressing. Quinoa absorbs flavors slower than bular. Add an extra squeeze of lemon and a pinch of salt to compensate. Serve it chilled for a lighter proteinpacked version of the classic fruit infused tibuli. Sweet and tangy fruits can elevate tibuli, adding bursts of color and freshness. Try these combos. Pomegranate seeds. Their juicy crunch balances the herbs. Toss them in just before serving to keep them bright. Diced mango or peaches adds a tropical sweetness. Pair with a hint of chili flakes for contrast. Dried apricots or cranberries. Soak them in warm water first to soften, then chop finely for a chewy texture. Balance is key. Don’t overpower the parsley. A handful of fruit per batch is plenty. For extra creaminess, fold in diced avocado right before serving. It adds richness without masking the dish’s freshness. Just skip the tomatoes if you go this route to keep textures clean. Pairing tibuli with other dishes. Fresh zesty tibuli is more than a side. It’s a flavor enhancer that lifts an entire meal. Whether part of a mez spread or paired with grilled meats, it brings balance to rich dishes. Here’s how to match it perfectly. Tibuli in a mez spread, a mezz platter is all about variety, and tibuli fits right in. Its brightness cuts through creamy dips and salty cheeses, creating a harmonious bite. Try these combinations: hummus and baba ganoush. The creaminess of these dips pairs well with tibuli’s crunch. Scoop both with warm pa for the ultimate texture contrast. Labna and olives. The tangy yogurt cheese softens tibuli’s sharpness while briney olives add depth. Stuffed grape leaves were an abab. Their lemony herbal notes mirror tibuli’s flavor profile making them a natural match. Arrange everything on a large platter with warm flatbread. Let guests build their own bites, mixing flavors as they go. Tibuli is a side for grilled meats. The acidity and freshness of tibuli work magic with smoky charred meats. It lightens heavy dishes, making each bite feel balanced. Try these pairings. Lamb kebabs. The fat in lamb needs something sharp. Tibuli’s lemon and parsley cut right through it. Chicken shawarma. Tibuli’s herbs complent the warm spices in shawarma, adding a fresh counterpoint to crispy edges. Grilled halumi. Serve tibuli alongside this salty cheese for a vegetarian duo that’s hearty but not heavy. For gatherings, set out bowls of tibuli next to platters of grilled meats. The contrast keeps flavors lively from start to finish. Tibuli isn’t just a recipe. It’s a taste of Lebanese tradition. Vibrant and alive with every bite. The crisp parsley, chewy bular, and zesty lemon dressing create a harmony that stood the test of time. Once you try the authentic version, you’ll understand why it’s been cherished for generations. Give this recipe a try and make it your own. Whether you stick to the classic or add a modern twist, it’s hard to go wrong when fresh ingredients lead the way. Share your tibuli creations with others and let the flavors bring people together just as they do in Lebanon. Tell us how yours turns out. Did you add a personal touch? We’d love to hear your take on this timeless dish in the video. Thank you for watching. Please remember to like, share, and subscribe.