Classic Lebanese Tabbouleh 🥗

Today we're making Tabbouleh, a salad that is packed with herbs and lemon juice, giving it a unique tangy and herby flavour. This is a classic of Lebanese cuisine, and one of the most important mezze dishes
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0:00 Intro
0:33 Preparing the ingredients
2:21 How to prepare the parsley
3:25 Putting the salad together
4:21 Taste test & Review
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Ingredients (2 Portions):
400g (14 oz) Flat Leaf Parsley
3 large plum Tomatoes
100g (1/2 of a medium Onion) Onion or spring onion
50g (1.75 oz, 1/4 cup) Fine Bulgur
8-10 Sprigs of mint (1/4 cup minced)
160 ml - 9 Tbsp (1/2 cup + 1 Tbsp) Lemon Juice
60 ml (1/4 Cup) olive oil
1/2 Tsp pepper
3/4 Tsp salt

Directions:
1- Place the bulgur in a bowl, and add 4 Tbsp of the lemon juice. Let soak for half an hour
2- Dice the onion into a fine dice, then add the salt and pepper. Mix well and let sit for half an hour
3- Slice your tomatoes in half, and remove all seeds and the wet core. Dice into a small dice
4- Pluck all the parsley leaves off of their stems. Then mince the parsley until finely chopped
5- Remove the mint from the stalks, then cut into ribons
6- In a bowl combine the parsley, tomato, onion, soaked bulgur, and olive oil
7- Add the mint and remaining lemon gradually until you find a good balance
Let sit for at least half an hour before eating

[MiddleEats]

I had no idea you all were so interested in Tabbouleh, glad you are liking the video! I've been thinking about doing a series on Mezze, which are plates of small bites (like tapas) popular in Lebanon and Syria. I'm thinking of covering all the classic ones- including pomegranate chicken liver, makanek, and muttabal. Let me know if you'd be interested in this, and if you have any specific mezze requests. If you want to help make this series a reality, consider becoming a patron and financially supporting the channel. You can get your name in the videos, and you'll be helping me produce more content. www.patreon.com/MiddleEats

[seth]

Most underrated cooking show on YouTube currently. Variety of camera angles, unique and delicious foods, thorough explanation of unfamiliar ingredients, and a well-thought script. Definitely showing this channel to all my cooking buddies, and I’ll be making some of your recipes soon! 🤙🏼

[amalsaad]

I’m Lebanese. This is a Lebanese salad and we make it at every occasion. We do not soak the bulgur in lemon, water does it. I’ve also never seen anyone remove the parsley leaves. Usually for a large gathering we mince up to 10 bunches of parsley. No one removes the leaves we just chop off the ends and finely mince the rest. Also don’t remove the tomato flesh and juice! It’s the most flavorful part. Some people add pepper but most don’t. Despite that, I’m glad to finally see a recipe that actually looks like tabbouleh because it’s finely minced. Looks like the original but your recipe can be improved

[carlmannhard]

My mom always used to make this when we were little. We are 100% swedish family so it was a little out of the blue, but it really grew on me. Now I make it myself. Love it, and love the channel. God bless

[wtfomg]

I cannot describe how much I love Tabbouleh. I think it's the greatest salad I have ever tasted along with thai salads. It's seriously addictive, and goes amazing with meat, I specially love when it's has a nice amount of lemon juice. Nyam!

[morisruso]

Perfect recipe! Greetings from Israel.

[Whytho]

My mom used to make tabbouleh, it wasnt quite like your recipie, she used couscous and alot less lemon juice, because I dont remember it being very acidic. I never learned how she made it. But watching your video was awesome to bring back some fun memories of delicious foods from my childhood. Im now binging your videos btw. subbed for sure!

[ambrosia]

I love tabbouleh! Thank you for this comprehensive recipe. LOL, did I hear "a few years later, you'll have a pile that looks like this..."

[terrypark]

I always like middleast salads because they are chopped so fine. The taste is better and not overpowering. Keep making more videos like this

[CCisRight]

My Lebanese mentor ( a neighbour lady who took me under her wing as a child) taught me how to make tabouleh. First, I love that you do not call it taboulEE like so many around here. I have always called it taboulEH rather than taboulAH lol.

Secondly, I love that you are doing the proper chop of tomatoes and especially the parsley. I, too, was taught to keep the stems out and finely HAND chop. Otherwise, the parsley gets mushy, and the salad gets hard bits of stems (very unpleasant).

I use a medium bulgar rather than fine and soak in cold water until it has absorbed it and becomes soft but not mushy. I also finely chop the mint. My lemon juice and olive oil and salt are added as i mix. Because it's such a labour intensive salad, if done correctly, we always make a large batch that will last the whole week. I find that it actually gets better after a few days as the flavours marry and mellow. I think it's probably because i soak in water and use the lemon to flavour.

[korinnaveropoulou]

This channel is such a godsend, thank you for explaining everything so clearly!

[myrrh]

I love Tabbouleh! Some versions also have chopped cucumber and I've had versions without tomato, just cucumber.

[faithnelson]

#1 you have the sweetest face i've ever seen #2 i love how your videos are perfectly concise #3 the gel of the tomato holds the bulk of the flavor.

[Decatur]

I LOVE your channel and recipes. I recently moved away from Washington DC metro area when I had access to many Middle Eastern restaurants and Delis. Now I must make my own so you can only imagine how happy I was to find you.
Here’s my recipe request. My favorite DC deli is Astor. They make this awesome fava bean dip. It’s dark in color and the consistency of hummus. I hope you know what I’m describing. It has cumin in it. Thank you so much. I’ll be waiting for it!!

[ajl]

Thank you I love tabouli salad that strong lemony fresh herbal flavour is what I love about it

[robert]

This channel is such a gem. Glad I found it

[mariosrizk]

Oh Tabbole the best salad of all time !

[firouz]

Every middle eastern knows and remembers the entire family cleaning herbs really well!
Togetherness is what the Middle East is about.

[arak]

In some parts of Lebanon they also add sumac to tabbuleh. If the sumac is fresh (bright red or pink), you can almost cut out the lemon juice. It’s not mandatory and I’m only mentioning it as an interesting variant. Also, I would use a mix of spring and white onions. Regular onions tend to taste a bit harsh, though macerating them in salt definitely helps.

My only criticism of the video is that the tabbuleh looks a bit soggy. There’s a very fine balance between too dry and too wet. I might briefly wash the bulgur rather than soaking it and allow it to soak up the extra salad juices. Otherwise it looks perfect.

[HusseinKefel]

What a delight, thank you Obi and well done