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Parsley salad - Tabouleh

Parsley salad - Tabouleh



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Crushed wheat can be found at any Arab store. If you can't find it, you can make a salad without it.

Mix the bulgur with 4 tablespoons of warm water and set aside for about 15 minutes to soften slightly.

Separate the parsley leaves from the stalks. Chop the leaves very finely. I used the blender, but this maneuver is very easy to do manually, with a sharp knife.

Finely chop the tomatoes, onions and oregano leaves

In a large bowl, mix all the ingredients. Add the lemon juice, oil and season with salt. Mix very well.

Refrigerate the salad for at least 2 hours before eating. In this way the wheat absorbs all the wonderful tastes and softens.


Tabouleh salad ingredient

  • 3 bundles of parsley
  • 100 grams of bulgur
  • 2-3 tomatoes
  • 1 link green onion
  • salt
  • olive oil
  • 1/2 lemon juice

I chopped the small parsley and green onion, but before that I washed it and dried the leaves. I put 100 grams of bulgur in a bowl, over which I poured boiling water, and let it swell (about half an hour). You don't have to pour too much water.

After cutting the tomatoes into cubes as small as possible, I added them over the chopped parsley and added salt. I waited for the bulgur to soften, which I drained of water and put in the bowl with parsley and tomatoes. I mixed well, and finally I poured a little olive oil, and lemon juice.

What is that bulgur? A mixture of several types of wheat, ground, neither too big nor too small. In size it is smaller than cus-cus. It can be found at spice shops and Arabic shops. I found bulgur on the island with spices in Sun Plaza, after searching crazy through Cora and not finding it. It cost about 1.5 lei a hundred grams.

Besides the fact that it is a recipe full of important nutrients, it is also very cheap. The above ingredients helped me get 3 large portions of taboo salad. It can also be served as a garnish.

The original Lebanese recipe also contains pomegranate and mint sauce, but I gave up these two ingredients.


The best tabbouleh salad recipe

It is light and healthy, and can accompany any dish!

If you like Lebanese cuisine, then you have probably already fallen in love with this dish. I suggest you try the best tabbouleh salad recipe.

You can enjoy it as such or together with a good hummus or even as a side dish to a main dish. It is delicious, healthy and refreshing, only good when you try to get rid of the heat outside.

Ingredients for the best tabbouleh salad recipe:

-3 well-ripened tomatoes, of medium size

-80 ml fresh lemon juice

-4 green onions, cut very finely

-1 teaspoon of allspice spices

-5 tablespoons of extra virgin olive oil

- freshly ground black pepper.

Method of preparation:

Put the lump in a small bowl and cover with hot water. Let it sit for 20-30 minutes, until the bulgur absorbs all the water and becomes soft.

Finely chop the tomatoes and place in a large bowl with all the juices. Add lemon juice and bulgur. Season with salt and mix well to combine.

Rinse the parsley well in cold water, drain and chop finely. Do the same with mint leaves.

Parsley, mint, onion and allspice spice are placed in the bowl with the mixture of bulgur and tomatoes. Mix well and then add the olive oil. Season with salt and pepper. Stir once more and then it is ready to serve.


Lebanese salad with parsley, bulgur and tomatoes (Tabouleh salad)

It is a strong aromatic salad, tasty, refreshing, filling and tasty & # 8230 one of the most famous Lebanese salads.

She won her place of honor with her wonderful taste and in our hearts, being special. Whether you like parsley more or less, this salad will definitely captivate you too.

The basic ingredient is bulgur, that oriental wheat, which I told you about in the recipe for "Bulgur with eggplant and peppers". I understood that in the Lebanese version you put more parsley than the basic ingredient, bulgur, the ratio being about 2: 1.

The first time I had lunch at a Lebanese restaurant and heard about this salad it didn't sound good to me at all and I said I would just taste it a little, out of curiosity & # 8230Obviously it conquered me on the spot, I really liked it, m -I was later interested in how to prepare it and since then I do it quite often, especially in summer, when we feel the need for something simple, light, filling and refreshing. We simply love it & # 8230Because it's wonderful & # 8230The secret of this recipe is just that the ingredients have to be very fresh and of good quality.

As usual, I mention that this is just my option to prepare Tabouleh salad, one of the many existing options, you just have to try it if you want, and I just assure you that it is worth it & # 8230

ingredients (for 4 & # 8211 6 servings)

  • ½ bulgur cup / Turkish wheat, Arabic ground smaller, especially for salads (I put here the normal one)
  • 3 & # 8211 4 links parsley
  • 2 & # 8211 3 tomatoes (I put more, because we like it that way)
  • 1 red onion
  • 2-3 strands of green onions
  • 3-4 sprigs of mint
  • juice of 1 lemon
  • 2-3 tablespoons extra virgin olive oil (I put aromatic olive oil)
  • 1-2 tablespoons pomegranate sauce
  • salt, pepper (to taste)

Method of preparation

-Before we start to prepare this salad, wash the bulgur and put it in a bowl with a little water, keeping it soaking until we finish preparing the vegetables. (If you use larger bulgur, as I used, it should be left to soften more, I left it approximately 20-25 minutes).

-Wash the tomatoes, remove the seeds and cut into small cubes.

-Clean, wash the onion (red and green) and cut finely.

-Wash and finely chop the green parsley and mint leaves.

-When all the ingredients are ready, prepare the dressing: in a bowl, mix the lemon juice, olive oil, pomegranate sauce and season with salt and pepper to taste.

-In a larger bowl / salad bowl / bowl put the prepared ingredients and mix the finely chopped parsley, mint, onion and tomatoes.

-Add the bulgur (which has swelled and softened) over the parsley mixture and mix well.

-Cover the bowl with cling film and let it cool for a few minutes (10-15 minutes).

-Place the parsley salad over 1-2 green lettuce leaves, garnish with lemon slices and sprinkle the dressing.

-Tabouleh salad can be served simple, as such, or if you are in love with Lebanese cuisine, it can be enjoyed at the beginning of the meal, as an appetizer, with a portion of hummus with a delicious Lebanese stick, or other goodies of this wonderful oriental cuisine.

-If you use finely chopped bulgur (it is recommended) it is left to soak in water for a maximum of 5 minutes to be ready to eat. The longer the bulgur, the longer the soaking time (but not much).

-It is good that when you buy bulgur from any store / butcher shop with oriental specifics, you specify that you want it for salad.

-If you do not eat the salad immediately, it is good not to soak the bulgur too much then, because it will soak anyway in the juice from tomatoes and dressing and then there is a risk of it becoming floury and losing its qualities.


FarfuriaVesela.ro: Tabbouleh & # 8211 Parsley salad

You must also try this Lebanese recipe: Tabbouleh salad!
You can watch the video recipe right here!

ingredients
2 large bunches of green parsley
2 red onions or green onions
2 sprigs of fresh mint
lemon or lime juice
125 gr couscous or bulgur
3 tablespoons olive oil
salt and pepper to taste

Method of preparation

We cook the couscous following the instructions on the package. I covered it with hot water, in which I put a little salt and a tablespoon of olive oil. I covered the bowl and left the couscous to hydrate for 5 minutes.

Cucumbers, tomatoes, onions, I cut them into cubes. I finely chopped the parsley and mint leaves.
Mix the vegetables and greens, add the couscous, salt, pepper, lemon juice and 2 tablespoons of oil and the salad is ready.


Turkish Tabbouleh salad

This Turkish Tabbouleh Salad recipe is the Turkish version of the salad. The hot pepper is the one that gives it a spicy taste. It can be served as an appetizer or as a garnish next to fried fish, or fried meat. We invite you to browse the section with Salads and sauces, where you will find many other interesting recipes.

For 4 people we need the following ingredients.

Turkish Tabbouleh Salad & # 8211 Ingredients

100 g bulgur
3 green onion threads
2 tablespoons chopped green parsley
1/2 tablespoon chopped fresh mint (I used dried mint about 1/4 teaspoon)
2 tomatoes peeled from Canned Whole Tomatoes-SunFood (you can also use fresh tomatoes if you have)
2 tablespoons olive oil
1/2 small lemon
1 green or red hot pepper
salt, freshly ground pepper to taste

Turkish Tabbouleh Salad & # 8211 Preparation

Bulgur is washed in several waters. We boil water. Put the lump in a bowl and pour boiling water over it. Cover with a lid and leave for 30 minutes.

Meanwhile, prepare the other ingredients for the Turkish Tabbouleh Salad.

Cut the hot pepper in half and remove the seeds, then cut them as thin as possible. Cut the green parsley into small pieces, as well as fresh mint if we have it (if we don't have fresh mint we use dry). Cut the green onion into thin slices.

Remove the tomatoes from the can and cut them into small pieces (if we use fresh tomatoes and cut them into small cubes).

After 30 minutes, strain the lump and let it drain. Put in a bowl and over the bulgur add the parsley, mint, hot pepper, tomatoes, lemon juice, olive oil. Mix and season with salt and freshly ground pepper to taste. Leave for 20-30 minutes to blend the flavors after which it can be served.

As I said before, this Turkish taboulleh salad can be served as such as a main course, or as a side dish to various steaks or fried fish.

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  • 1 1/4 cups unboiled cheese wheat
  • 2 cups water, boiling
  • 1/4 cup ready
  • pesto
  • 3 teaspoons fresh lemon juice
  • 2 cps cherry tomatoes, chopped
  • 3/4 cup (3 oz) feta cheese, crushed
  • 1 15 ounce can chickpeas, drained
  • 1/3 cup green onions (scallions), sliced ​​I think
  • 2 tablespoons fresh, chopped parsley
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups with shell
  • Edamame
  • 4 (7-inch) pitas, cut in half

Combine the bulgur wheat and boiled water in a large bowl. Cover and let stand 30 minutes. Drain.

Combine pesto and lemon juice mix with a broom. Combine bulgur, pesto mixture, tomatoes, feta, chickpeas, green onions, parsley, pepper and edamame in a large bowl and toss lightly to combine. Serve with half a pita.

Yield: 4 servings (serving size: 1-1 / 2 cup salad and 2 halves pita).

Nutritional information, per portion:
Calories: 570 (25% by weight) Fat 16 g (saturated 5.4 g, mono 7.5 g, poly 2.9 g) Protein 23.3 g Carbs 93.3 g Fiber 14.2 g Cholesterol 23 mg Iron 7.8 mg Sodium 856 mg Calcium 352 mg


Lebanese salad - Tabouleh

Tabouleh is usually served at the beginning of the meal with other selections of appetizers from the most diverse (hummus, labneh, olive salad, pickles, glue, etc.).

1. Bulgur is a staple of Lebanese salad and can be found in oriental butchers. Buy finely chopped bulgur and soak it in a little water. It should be ready in five minutes.

2. Wash the parsley well and cut very finely. Chop the small onion and scales. Remove the seeds from the tomatoes and cut into small cubes. Mix in a bowl the parsley with the tomatoes, soaked wheat and onion.

3. Place a lettuce leaf on a plate and place the mixture obtained above on it. Garnish with a slice of lemon.

4. Separately, prepare the dressing from the juice of half a lemon mixed with 1-2 tablespoons of extra virgin olive oil. Pour the dressing over the salad and add a little pepper and a little salt (I prefer to put more lemon and no salt at all). Enjoy with glue and hummus!

Optional: for a refreshing, slightly mentholated taste, you can also add to the tabouleh 2 fresh mint leaves or 1/2 teaspoon of dried mint.


Tabbouleh or parsley salad: classic recipe and variants

Tabbouleh or tabouli is a parsley salad with Arabic specialties that goes well with cold platters to serve in the evenings with friends at the table. The cold platters that everyone tastes from, also called mezze, can contain, when specifically Mediterranean, humus classic recipe or different variants, avocado paste, natural vegetables and au gratin vegetables, fish in different variants. On such a plate fits tabbouleh salad or tabouli which is usually made with bulgur.

This time, we preferred to try a variant of tabbouleh with red beans. The difference from the classic recipe is that I replaced the bulgur with red canned beans, the rest of the ingredients remaining the same.

For comparison, we will end with the classic recipe for tabbouleh with bulgur.

Tabbouleh or parsley salad

Ingredients

Parsley: 4-5 links
Medium tomatoes: 4 pieces or the equivalent in cherry tomatoes
Fresh cucumbers: 2 pieces
Red onion or shallot: 1 piece
Red beans: 1 can of 400g
For dressing: lemon juice, olive oil, salt, pepper

Preparation

The beans drain the liquid in a strainer and will wait until we prepare the other ingredients.

The specificity of tabbouleh is that all the components are cut very finely (much finer than we managed in the version with red beans), with a sharp enough knife. And the parsley, it is best to grind in a blender.

We add the whole red bean.

We put all the ingredients in a bowl and match the taste with salt, olive oil and freshly squeezed lemon juice.

I served this variant of tabbouleh with avocado paste with zucchini and hot glue. It was a delicious and very light breakfast. Due to the lemon juice found in both dishes, everything became very fresh.

Ingredients for the classic tabbouleh recipe

Suzy de la The Mediterranean Dish, raised on the shores of the Mediterranean at Port Said and a specialist in healthy recipes, reveals the classic version of bulgur.

1/2 cup extra fine bulgur
4 diced tomatoes
1 finely diced cucumber
4 finely chopped green onions
salt, lemon juice, mint leaves, pepper, olive oil

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If you do not want to go to a profile restaurant, you can prepare parsley salad at home, it is not very complicated but you must have all the ingredients at hand.

Tabbouleh is made with bulgur (a type of shredded wheat), but I didn't have it and I used couscous. So before preparing the vegetables, soak the couscous or bulgur, no matter what you have. For 4 servings use 200g which is soaked for 10-15 minutes in 500ml of lukewarm water, if you use bulgur then use hot water.

First of all, wash the parsley well and break the stalks as much as possible. I cut the thick part of the stems and left the parts that supported the leaves. Drain the parsley leaves a little water, then chop using a kitchen knife.

Green onions and fresh mint leaves are washed and chopped, while tomatoes are cut into suitable cubes.

In a large bowl put all the parsley, then mix well with the rest of the chopped vegetables (green onions, tomatoes) and chopped mint. Put the couscous in the salad, which until now will be absorbed by all the water, becoming soft. Mix the salad well using 2 tablespoons or even by hand.

Season the tabbouleh parsley salad with salt to taste, the juice of 2 medium lemons (5-6 tablespoons of lemon juice) and 3-4 tablespoons of olive oil, then stir a little.


Video: Tabbouleh (August 2022).