Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, tabbouleh salad. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables. Tabbouleh Salad is a Middle Eastern Salad made with bulgur wheat (cracked wheat), tomatoes Tabbouleh Salad is easy to make and full of flavor. All you have to do is soak the bulgur wheat in hot.
Tabbouleh Salad is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Tabbouleh Salad is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have tabbouleh salad using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Tabbouleh Salad:
- Take 100 g bulgar wheat or buckwheat
- Make ready 2 vine ripened tomatoes, peeled, deseeded and sliced
- Take 2 spring onions, thinly sliced
- Make ready 10 cherry tomatoes, halved
- Prepare Large handful mint leaves, finely chopped
- Make ready 1/4 tsp cayenne pepper
- Prepare 1/4 tsp allspice
- Make ready 1/4 tsp ground cinnamon
- Make ready Juice of 1 lemon
- Take 3 tbsp extra-virgin olive oil
- Prepare 1/2 cucumber, finely chopped
- Make ready Sea salt and freshly ground black pepper
Traditional Lebanese Tabbouleh (or Tabouli Salad) is a fresh and delicious vegetarian salad made with finely chopped parsley, mint, tomatoes, lemon juice, and soaked bulgur wheat. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. How to Make Tabbouleh: Tabbouleh is made with bulgur, which is a cracked wheat product.
Instructions to make Tabbouleh Salad:
- Chop cucumber and mint and slice the cherry tomatoes and spring onions. To remove the skin from the vine tomatoes, make a cross at the base of the tomatoes and cover with boiling water for a few minutes. The skins should peel off easily. Remove the seeds and slice.
- Rinse the bulgar wheat or buckwheat until the water runs clear then boil in salted water until cooked but not too soft. Rinse and allow to cool slightly.
- Make the dressing by combining the lemon juice, extra-virgin olive oil and spices. Whisk together.
- Add all the ingredients together and mix well. Season with salt and freshly ground black pepper. Serve warm or cold with chicken, fish, seafood, kebabs or cold meats.
Broccoli Salad, Coleslaw, and Greek Zucchini Salad are some of my other favorite fridge-friendly. The key to great tabbouleh salad is to control its moisture. [Photos: Vicky Wasik]. There are lots of tabbouleh recipes in the world, but many give instructions that can lead to a sopping wet salad with. This Tabbouleh Salad is a traditional Middle Eastern tabbouleh salad featuring bulgur wheat, tomatoes, cucumber and loads of parsley and mint dressed with lemon juice and olive oil. This salad was served at a traditional Lebanese restaurant, and I could not wait to go home and duplicate the taste.
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