Authentic Tabbouleh Salad Recipes

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

AUTHENTIC TABBOULEH SALAD RECIPE

Steps:

• The first step is to mix the lemon juice with the bulgur and let it soak until it is soft and plumped for about 15 minutes.
• Prepare the vegetables by washing, drying out thoroughly. Now finely chop the tomatoes. It helps to utilize a bowl-shaped sieve to drain pipes the excess juice and place them in the fridge.
• Finely chop the green onion and now add the pinch of the black pepper to the chopped onions!
• Parsley must be washed and dried. Drain the bulgur through a cheesecloth-lined strainer, pressing it against the colander to drain off the excess liquid.Remove the stems from the herbs, finely chop them all together, and put them in a large mixing bowl.
• As directed above, finely chop the veggies, mint, and green onions and in a medium bowl, combine and mix all the veggies. Next, add the tomatoes you previously placed in the fridge! Next, add the bulgur we first dipped in the lemon juice, and then add the salt and the oil!
• Now, you can mix and refrigerate the tabouli for 30 minutes to get the most satisfactory results. Place on a serving dish and serve. You can accompany the tabouli with a side of pita and romaine lettuce leaves as wraps or "boats" for the tabouli if desired. and enjoy your tabbouleh dish!

CLASSIC TABBOULEH SALAD

Steps:

• Gather the ingredients.
• Put the bulgur in a medium bowl and sprinkle it with 1/2 teaspoon of the salt. Add the boiling water, cover, and let sit for 20 minutes (or up to 60 minutes depending on the brand) until softened.
• While the bulgar sits, make the dressing. Pulse the garlic in a food processor until minced, then add the olive oil and lemon juice and whirl into a dressing-like consistency. Or, whirl the olive oil, lemon juice, and garlic in a blender .
• Add the mint leaves, the remaining 1/2 teaspoon salt, and the pepper. Blend until the mint leaves are well worked into the dressing and the dressing is more or less smooth. Taste and add more salt and pepper, if you like.
• Remove the parsley leaves from the stems; discard the stems or save them for another use. Roughly chop the leaves. Core, seed, and chop the tomatoes. Peel, seed, and chop the cucumber. Set aside.
• Check the bulgur: It should have absorbed all of the water, but there may be a bit in the bottom of the bowl. It should also be tender to the bite. If it's not, stir, cover, and let sit for 10 more minutes. If it's tender and there's water in the bowl, either drain the bulgur in a fine-mesh sieve or lift it out with a slotted spoon and into a separate bowl.
• Pour the dressing over the bulgur and toss to combine well. Add the parsley and toss to combine well. Add the tomatoes and cucumber and stir to mix.
• Serve immediately or cover and chill (up to overnight). Enjoy.

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

AUTHENTIC LEBANESE TABBOULEH RECIPE

Steps:

• Rinse all vegetables and let dry on a paper towel, especially the parsley and mint.
• Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture.
• Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry.
• Finely chop tomatoes into small cubes 1/3in then place in strainer to get rid of the excess juice.
• Finely chop onions, drain then mix with the 7-spices, set aside.
• Finely chop the cucumber
• Soak the bulgur in half of the lemon juice with a bit of salt.
• Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed.
• Serve as a side salad along with some lettuce leaves.

TABBOULEH

Steps:

• Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
• Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
• Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

LEBANESE TABBOULEH

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.