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Bulgur Salad with Garbanzo Beans, Feta and Plum Tomatoes

Bulgur Salad with Garbanzo Beans, Feta and Plum Tomatoes


  • 1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
  • 1 cup diced plum tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped green onions
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh Italian parsley
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons grated lemon peel

Recipe Preparation

  • Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve.

Nutritional Content

Per serving: calories, 313 total fat, 11 g saturated fat, 4 g cholesterol, 17 mgReviews Section

Benefits Of Bulgur And 3 Salad Recipes Made With The Healthy Wheat

Bulgur, a Middle Eastern staple made from durum wheat, is what remains after the kernels have been steamed, dried, and crushed. In Mediterranean countries, bulgur is often used like rice. With its nutty flavor and light texture, this cereal grain offers an inexpensive source of low-fat protein. Because bulgur is made from precooked wheat berries, it takes only about 20 minutes to reconstitute by soaking or simmering. In low-calorie meals, it serves as a welcome addition.

Bulgur comes in different grades, often referred to by number, from the finest (#1) to the most coarse (#4), and it is used in different dishes according to grade. For instance, pilafs are usually made with medium, coarse, or very coarse bulgur tabbouleh and kibbe are made with fine bulgur. Bulgur is easiest to find in whole foods stores and in Middle Eastern markets and is convenient to store in your kitchen.

Health Benefits

Because bulgur remains high in protein and minerals, it is an ideal foundation for meals and replacement for higher-fat protein sources, like meat or cheese. Bulgur is exceptional in terms of fiber content, and will help keep your digestive tract healthy as a result. The insoluble fiber that it contains promotes faster elimination of waste, which prevents the formation of toxicity in your colon and the eventual development of cancer.

Easy to Prepare

Because bulgur is already partially cooked, preparation is simply a matter of combining a half cup of bulgur with one cup of liquid and simmering for 15 minutes. Allow to rest for another 10 minutes.

For cold salads, simply soak bulgur before using. Pour boiling water over the bulgur, in a three-to-one ratio. Soak for 30 to 40 minutes. Drain away excess water. If you like your bulgur chewier, let it sit longer to absorb more water.

What follows are three salad recipes, chosen for their health benefits and simple preparation.

Bulgur Salad with Garbanzo Beans, Feta, and Plum Tomatoes


  • 2 cups water
  • 1 cup bulgur
  • 1 teaspoon salt
  • 1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
  • 1 cup diced plum tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped green onions
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh Italian parsley
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons grated lemon peel

Bring 2 cups water to boil in medium saucepan. Remove from heat add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl cool. Mix in remaining ingredients. Season with salt and pepper and serve, offering pita with the salad.

Bulgur Salad with Green Onion Vinaigrette


  • 3/4 cup medium-grind bulgur
  • 1/2 small red onion, finely diced
  • 2 plum tomatoes, finely diced
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint leaves
  • 4 green onions, sliced, plus
  • 1/2 cup chopped green onions
  • 1/4 cup fresh lime juice
  • 1 tablespoon buckwheat honey
  • 1 serrano chile, chopped
  • 1/2 cup canola oil or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.

Tabbouleh (Bulgur, Tomatoes, Cucumbers, Parsley, Mint, and Lemon)
(Serves four to six)


  • 1 cup bulgur
  • 1 cup boiling water
  • zest of one lemon (optional, but good)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 teaspoons finely minced garlic
  • 1 cup chopped fresh parsley (I used curly parsley, but either type will work)
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup sliced green onions
  • 3 cups chopped tomatoes
  • 1 1/4 cup chopped cucumbers
  • salt and fresh ground black pepper to taste

Measure out 1 cup bulgur into a bowl big enough to hold the finished salad. Add 1 cup boiling water, stir, and let bulgur soak until all the water is absorbed. While bulgur soaks, zest one lemon and put zest into a small bowl. Squeeze lemon juice into bowl, adding more if needed to make 3 T lemon juice. Add finely minced garlic, then whisk in 3 T olive oil. When bulgur has absorbed all the water, stir in this dressing and let marinate while you chop herbs and veggies.

Wash parsley and mint and spin dry or dry with paper towels. Chop herbs and slice green onions and stir into bulgur. Peel cucumbers and remove seeds if the seeds are big. Dice cucumbers and tomatoes into pieces about 1/2 inch, then gently stir into salad. Season to taste with salt and fresh ground black pepper and serve.

Middle Eastern Bulgur Salad

Betty Crocker Garden-Fresh Meals, September 2003
makes 4 servings
per serving: 370 calories, 14g fat, 60g carbs, 17g protein


1 cup boiling water
3/4 cup uncooked bulgur
1 can (15 oz.) chick peas (garbanzo beans), drained, rinsed
1 cup chopped cucumber
1 cup halved grape tomatoes
1/2 cup green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1/2 tsp. salt


1. Pour water over bulgur in small bowl. Let stand 30 minutes.

2. Meanwhile, mix remaining ingredients in large bowl. Stir in bulgur.

*Note: This salad can be made up to a day ahead. The bulgur will continue to absorb the dressing. Stir in a bit of olive oil to moisten before serving.

Leah Short

Hi, I'm Leah! I'm a food-loving blogger in Nashville, Tennessee. Pull up a chair and let's share recipes, travel advice, home projects, or just good conversation. I'm so glad you're here! Make something from the blog? Tag me on Instagram @itsLeahClaire and let's see it!

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Sticky Sweet & Spicy Turkey Meatball Poppers

These caramelized meatball poppers come together in a flash. Finely grated onion keeps them ultra moist and tender. Ground turkey keeps them on the lighter side. Sweet and a little bit spicy, these mini meatballs are anything but boring. The sticky honey glaze, cozy cumin and spicy harissa (or sriracha), give them a Moroccan flair. They’re deliciously satisfying, hitting all the right flavor notes.

Harissa is a Moroccan spice blend containing hot peppers. If you don’t want to hunt for it then swap it for some sriracha sauce, red chili flakes or ground red pepper. Teeny Tiny Spice Company of Vermont makes a great dry harissa spice blend that I use in this recipe. Serve them with a squeeze of lime or lemon.

Meatball Popper Recipe

Makes about 25 meatball poppers


1 medium onion, grated on the smallest holes of a box grater

1 teaspoon of dry harissa spice (or a drizzle of sriracha sauce to taste)

1 teaspoon of ground paprika

1 teaspoon of ground cumin

1/4 teaspoon of ground cinnamon

1 teaspoon of dried mint or dried oregano

A couple of drizzles of honey

Serving options: Squeeze of lemon or lime, plain Greek yogurt for dipping


Mix the ground turkey with the grated onion, bread crumbs, egg, harissa or sriracha sauce, paprika, cumin, cinnamon, mint and salt. Wet your hands and form the mixture into the shape of large marbles. Heat a large nonstick fry pan with olive oil. Drop the meatballs in the pan and brown on all sides. The meatballs cook quickly, so adjust the heat as you go. Be careful not to overcook. They should be cooked through but still juicy. When they are almost finished cooking, add a couple of drizzles of honey and swirl the meatballs around in the warm honey to coat. Take off the heat and serve with any of the suggestions. Enjoy!

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Pot Luck Tabbouleh with Feta and How to Chop a Lot of Herbs Easily

For other recipes using a massive bounty of herbs, please see my Herb Recipes Collection. For other recipes using Cucumbers, please see my Cucumber Recipes Collection. For other recipes using ripe red tomatoes, please see my Red & Yellow Tomato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, or the garden abundance. For another kitchen hack please see my Sun Gold Tomato Panzanella.

Normally I'm just cooking for our family of four so when I go bigger with a recipe that works for a crowd, and also uses the produce from the Community Supported Agriculture (CSA) farm share, I want to share with the rest of the class. I've done it before with my Pot Luck Asian Chicken Cabbage Salad.

The First Tomato of Summer [yes, worthy of capitalization if you're like me and just don't buy fresh tomatoes November through June] needs something worthy to celebrate its arrival [then you can move on to the weekly Summer Tomato Sandwich]. I'd been eying my unruly mint patch and craving tabbouleh--oh, my mommy pronounces it tah-BOO-lee so that's what I say--so I picked up a package of bulgur and gathered my goodies. I followed the directions on the package and used Bob's Red Mill Red Bulgur (Amazon affiliate link). No sponsorship--I tell you the brand name because the recipe I started with came from the back of the package and because I'd never tried red bulgur before. Usually I buy it in bulk somewhere, and since I know the company name I thought I'd share. The product did work great, though, if you're looking for bulgur. I picked mine up at the grocery store down the street.

That tabbouleh was all I'd hoped for--bright and fresh with all the herbs, tangy but not gloppy from the dressing, crunchy from the cucumber, chewy and filling from the wheat. Plus the flavor of a local tomato picked when ripe and grown for flavor, not travel ability. /rant.

After the success of that tabbouleh I thought it would be good with feta, and with loads of herbs still to use I was looking for an excuse a reason to make more. Lots more. Cue marching band camp--filled with hungry teens, who arrived promptly at 11:30 each day and, like polite locusts, left the serving area decimated 10 minutes later. The band has both vegetarians and kids with sophisticated taste, as well as my kid (I shouldn't rag on him, but he's delighted with leftover concession stand hot dogs . . .). I knew it would not be ignored. One musician came back for seconds 3 times! That's probably not called seconds, but you know what I mean.

Note: I like to use a really large wide bowl for mixing, and use my clean hands initially to keep the grains from getting all clumped. Once I add in the seasonings I switch back to using a curved spatula/silicone scraper as shown below to help with the stirring.

Another Note: If you've got pockets of time I'd make the bulgur the night before, since it sits and soaks up water for an hour. I'd be OK letting the seasoned grains sit in the fridge overnight before the vegetables are added, but would rather add the vegetables and cheese the day of serving.
If serving away from home, add the olive oil and feta before you leave for the event. This can hang out at room temperature for at least an hour. I prefer the flavor at room temp over the flavor straight from the fridge anyway.

Pot Luck Tabbouleh (serves 18-20) (Recipe mostly off the Bob's Red Mill bag)

3 cups bulgur wheat (I used Bob's Red Mill Whole Grain Red Bulgur)
3 cups boiling water, though you could also use vegetable stock if you like
1 cup finely chopped mint (see my herb chopping hack below)
5 cups finely chopped parsley (ditto)
½ cup minced red onion
1½ teaspoons salt (I use kosher)
1 teaspoon ground cumin
1 teaspoon freshly ground pepper
9 Tablespoons lemon juice (honestly, it's like ½ cup + 1 Tablespoon and if you're already getting the measuring spoon dirty . . . .)
2 large cucumbers, striped*, seeded and chopped
4 to 6 tomatoes, squished to remove seeds, set aside to drain, and chopped
9 Tablespoons olive oil
1 cup crumbled feta cheese (optional--leave out if you're serving vegans or folks with dairy allergies)

Start this recipe the night before or morning of the event (see Another Note above).
Place bulgur in a lidded saucepan (at least 1½ quarts) and pour boiling water over it. Stir to make sure all grains are submerged, the cover and let sit for an hour to absorb water and cool down.
Prep the herbs while you wait (my kitchen hack is below).
The original recipe says to drain the cooled bulgur. In the 3 times I made this, I did not need to drain the bulgur. YMMV. Transfer the cooled bulgur to a large bowl and sprinkle with the herbs and onion. Toss to combine (see first Note above). Sprinkle with seasonings and toss again. Add lemon juice and toss again. Add cucumbers and drained tomatoes and toss again. Chill for one up to 6 hours. When you're ready to serve, toss with olive oil and feta.

*If I'm using my neighbor's garden produce since my cucumber plants shriveled up, or using farm share cucumbers, I just peel alternating strips off. If you are using a waxed cucumber from the grocery store I recommend taking off the whole peel.

While I love my herb scissors (they're on an Amazon side bar somewhere) for chopping small amounts of leaves (like plowing through a stack of basil to chiffonade over a pizza), if I've got cups of herbs to deal with I use my pizza cutter. I just tear the leaves from the stems, form them into a pile on a cutting board, and zig zag my way through the pile with my pizza cutter until the herbs are reduced to the size I desire. It's fun, it's fast, it's easy. And my 4 year old pizza cutter (Amazon affiliate link) is easy to clean. Can't beat that.

How To make Tabbouleh (Lebanese Style)

This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.

Here are some other videos you might like:
Lebanese Sfouf:
Lebanese Kibbeh in Yogurt:
Vegetarian Stuffed Grape Leaves:

1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1/4 cup extra fine bulgur wheat
2 bunches parsley about 2 cups chopped
1-2 vine-ripe firm tomatoes
2 green onions both green and white part
1/4 cup fresh mint leaves optional
Salt and pepper to taste


#Lebanese #Tabbouleh #Ramadan

Best Authentic Lebanese Tabbouleh (tabouleh, tabouli): My Mother's Recipe

Lebanese Tabbouleh (tabouli, tabouleh) is a lemony herb salad that you scoop up with lettuce leaves or a fork.

You will need:
- 2 bundles of parsley
- 2 long stems of mint leaves
- 4 tomatoes
- 1 medium yellow onion
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp seven spices
- 1/2 tsp black pepper
- 1 tbsp bulgur #1 (fine)
- 1/2 cup fresh lemon juice
- 1/4 cup pomegranate paste/Pomegranate Molasses (optional)
- 3/4 cup olive oil

For the Lebanese seven spices recipe:

Tabbouleh Recipe (Salad)

How to make Fresh Tabbouleh in easy steps. Tabbouleh Recipe
For more recipes visit Us:
‪ ‪ list=PL97B860F10B6E7A9F&feature=plcp‬ ‪ list=PL4B9715CE57F26E09&feature=plcp‬

1 oz (57g) Bulgur
2 Tomatoes
2 Fresh Limes
3.5 oz (100g) Green Onions
7 oz (198g) Fresh Parsley
0.5 oz (14g) Fresh Mint (Leaves)
1/4 Cup Olive Oil
Salt, Black Pepper Powder

1- Soak Bulgur in Boiling water for 30 Minutes.
2- Dice the tomatoes.
3- Dice the green onions.
4- Mince the fresh mint's leaves.
5- Mince the parsley.

Directions: for details visit:

Tabbouleh is a traditional Arabic salad. It is very nutrition.
Just like most fresh salads, tabbouleh has many nutrients, but one thing that makes tabbouleh stand out is the use of bulgur.
On top of extra vitamins such as vitamin B, bulgur contains high amounts of carbohydrates and fiber. Bulgur is originated in the Middle East.
Bulgur was not recognized as a nutritious food source until . Read More

Lebanese Tabbouleh. Major KEY.

1/4 cup #1 bulgur (cracked wheat)
1/2 cup fresh lemon juice
2 bunches of Italian flat leaf parsley
8 -10 leaves of mint( no stems) or one teaspoon of dried mint flakes.
2-3 large firm tomatoes
4-5 leaves of romain lettuce
1 bunch green onion or a quarter of a sweet type of onion
1/4 cup EVOO
1/2 teaspoon salt or to your taste
A dash of black pepper

In a large bowl soak the cracked wheat in the lemon juice. Wash and spin the parsley in a salad spinner to get rid of all the water. Chop mint, green onion white and green parts, lettuce finely then chop parsley finely as well. Dice tomatoes. Mix everything together add the EVOO ,salt and pepper. Taste to see if it needs more salt or more lemon. Enjoy!

How to make the perfect taboule or tabbouleh, a Super Healthy Lebanese Salad

Isn't it great when something taste great but it's equally as good for you? This Lebanese salad does just that, a super tasty salad that I would consider a super food. Use it as a side dish for your meats, great for BBQs or simply as a meal with Lebanese bread.

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Raw Vegan Tabbouleh with My Grandfather! Lebanese Style!

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About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw or 100% raw vegan healthy lifestyle. Raw veganism incorporates fruits, vegetables, nuts, and seeds. Kristina posts new videos every week that include recipes, tips, tricks, vlogs, motivational, fitness, exercise, and inspiration on how to be the best version of yourself!

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

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

Lebanese Tabbouleh Recipe - VEGAN, EASY, DELICIOUS!

Delicious lemony Lebanese salad.

- 4 bunches curly parsley (or italian)
- 2 medium tomatoes
- 1/2 onion
- juice from 3 large lemons
- 1/4 cup bulgur
- water to soak bulgur
- 1 teaspoon salt
- 1/4 teaspoon dry mint (or 5-6 fresh mint leaves, finely chopped)
- 1 cup olive oil

- ٤ باقات بقدونس
- ٢ بندورة
- ١/٢ بصل
- عصير من ٦ حمدة
- ١/٤ كوب برغل
- ملعقة زغيري ملح
- ١/٤ ملعقة زغيري نعنع يابس
- ١ كوب زيت زيتون

The Original Tabbouleh Salad Tabouli

The Original Tabbouleh Salad, Lebanese All time Favorite . All yours to ENJOY!!

3 bunch italian parsley fine chopped
3 green onion fine chopped
12 fresh mint leaves chopped
1 cup small diced white onion
3 cup small diced tomatoes
1/4 cup brown burgol #1 soaked in 1/4 cup warm water
1 tbsp dried mint
1/3 cup fresh lemon juice
1/4 cup pomegranate juice
1/3 cup olive oil
salt and pepper to taste

Please watch: Best EGG SALAD Sandwich Recipe Ever

Authentic Lebanese Tabbouleh

Authentic Tabbouleh salad recipe - Arabic salad - Parsley salad- Vegan - سلطة تبوله

Authentic Tabbouleh salad recipe - Arabic salad - Vegan - تبوله

Easy to make Tabouleh (tabule, taboule) salad is fresh herb salad with lemony taste.

Tabbouleh served on a lettuce or cabbage leaf is a tradition. Perfect for breakfast, lunch and dinner

Fats 7.1 g
Carbs 8.1 g
Protein 1.8 g

INGRIDIENTCE: (makes 6 servings)

3 cups of parsley
½ cup of mint
2 medium tomatoes
1 small red onion
1/4 cup of fine Bulgur

3-4 tablespoon (45-60 ml) of extra virgin olive oil
½ cup of lemon juice
1 tsp of salt

Combine the ingredients in a big bowl, mix it and ENJOY the fresh, delightful taste of Tabbouleh.

Tabbouleh | Lebanese tabbouleh recipe

This is how to make authentic Lebanese tabbouleh (Tabouli, Tabouleh, or Taboulé), super easy original tabbouleh salad recipe, try this tabbouleh recipe Lebanese style and it will always be your choice.

Ingredients for 2 servings:
- 1 bunch of fresh parsley
- 1 large tomato
- 2 TBSP fine bulgur
- Around 6 fresh mint leaves
- 1 scallion or spring onion
- 1/4 cup olive oil
- Juice of 1 lemon
- Pinch of cumin
- Pinch of black pepper
- Salt to taste

Tabbouleh | Bulgur & Parsley Salad | Lebanese Salad - Steven Heap

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Bulgur wheat – 1 cup
Fresh Parsley – 300 g
Tomatoes – 4 (diced)
Olive Oil – to taste
Salt – to taste
Pepper – (freshly ground)
Lemon Juice – 1 lemon (to taste)
Cumin Powder – 1 teaspoon
Spring Onions – 2 bunches
Fresh Mint – 2 tbsp (optional)
Cucumber – 150 (sliced)
Sumac – option (sprinkling)
Tomatoes & lemon for garnish

Tabbouleh / Tabouli Salad recipe سلطة لبنانية‎ تبوله


Tabbouleh / Tabouli Lebanese Salad ‎تبوله

Another great salad from the Lebanese kitchen . Great side for all your grilled meats or just as a meal by it self .
#tabbouleh #tabouli #‎تبوله


Tabbouleh is a vegetarian salad / Healthy Salad Tabbouleh / BBQ Party Tabbouleh Salad


برائے مہربانی مکمل لکھی ہوئی ریسپی کے لیے آپ ہماری ویب سائٹ پے چیک کریں, یا پھر ہماری App ڈاون لوڈ کر لیں

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Tabouli Recipe

In this video, Eva shows you how she makes a popular Lebanese dish called Tabouli. If you haven’t heard of this dish before, it’s a salad made of parsley, tomato, and other delicious ingredients. Every Lebanese person cooks this dish differently, and this is a little demonstration of how Eva cooks it.

*We are not professionals and we ask that you remember that this is just for fun! Enjoy and sahtan! :)

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Written Instructions & Timestamps:
0:00 – 0:23 Introduction
0:24 – 1:00 Ingredients
1:01 – 1:18 Start off by cleaning and rinsing your parsley thoroughly. You can run your parsley under cold water and dry it off in a strainer.
1:19 – 1:37 After washing parsley and your other vegetables (tomatoes & scallions), soak bulgur in water and set aside (15 minutes). You should also set aside the juice from 2 large lemons or about 5 tablespoons of lemon juice (more or less to taste).
1:38 – 5:00 Begin chopping your parsley by grouping it in multiple bundles first. Then, align your parsley leaves together and chop off the stems. Chop parsley in one direction, then use your knife to chop the opposite way. Add to bowl once chopped.
5:01 – 6:36 Dice your scallions and tomatoes, cut them into similar sizes as the parsley. Add chopped scallions and tomatoes to your bowl with parsley.
6:37 – 7:57 Add bulgur (that has been soaked), lemon juice, 1 tablespoon of salt, 2 dashes of pepper, and 5 tablespoons of olive oil (all to taste). Mix all the ingredients together (it’s easiest to use your hands but other methods work too). Try your tabouli before serving it to see if you need to add anything :)
7:58 – The finished product! Sahtan!

Tabbouleh Salad | Akis Petretzikis

A quick and easy recipe for the Lebanese Tabbouleh. A healthy, super aromatic, and delicious vegan salad made with bulgur wheat, cucumber, and fresh herbs! Try it and tell me at the comments below how cooling and tasty it is!

Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.

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Authentic Tabbouleh Salad Recipe!! (tabouli, tabouleh)

best authnetic tabbouleh recipe!!
lebanese home made tabbouleh salad

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Healthy Tabbouleh Salad recipe lebanese style salad easy Tabbouleh recipe

Lebanese Tabouli Salad Recipe - Taboulah recipe

Mediterranean Lebanese Tabouli Salad Recipe so delicious and full of flavours. Subscribe for more food recipes.
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Lebanese Tabbouleh

This Lebanese tabbouleh uses a load of parsley to make a refreshing and simple salad that’s more herb than grain. We love to eat it by itself, with hummus, stuffed into a pita with falafel, or as a bed for grilled fish. GET THE RECIPE ►►

1 cup fine bulghur (sometimes called #1)
2 bunches curly parsley
12 large mint leaves
5 scallions
3 medium tomatoes
1/2 English cucumber
2 lemons, juiced
1/2 cup olive oil
1 pinch salt and pepper, plus more to taste

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Quinoa Tabouli Salad Recipe | Clean & Delicious

Spring is in the air and outdoor meals are on my brain, so I’ve partnered with @PureLeafIcedTea to bring you this Quinoa Tabouli Salad w/ Garbanzo Beans + Feta Cheese. The simple, fresh flavors and whole ingredients in the salad pair perfectly with a real brewed unsweetened iced tea! #RealBrewedRecipes

Quinoa Tabouli Salad with Feta & Garbanzo Beans
Yield: 4-6 Servings

2 cups cooked quinoa
½ cup chopped scallions
¼ cup fresh chopped mint
½ cup fresh chopped parsley
1 cup Persian cucumbers, chopped
1 cup garbanzo beans
2 cloves of minced garlic
¼ cup fresh squeezed lemon juice
3 tablespoons extra virgin olive oil
1 large tomato, diced

2 oz crumbled feta cheese
Salt and pepper to taste

Combine quinoa, scallions, mint, parsley, cucumbers, and garbanzo beans in a large bowl.
In a separate bowl, (I like to use a spouted Pyrex cup) whisk together the garlic, lemon juice, and olive oil. Season with salt and pepper and then pour over the quinoa mixture, combine well.
Gently toss in the tomato and feta cheese. Enjoy!

Storage Tip: Keeping fresh herbs rolled in a damp paper towel and sealed in a plastic bag in the fridge will keep it fresh for almost 2 weeks.

Tabbouleh Recipe - Arabic Salad - Tabbouleh - Middle Eastern Salad - Parsley Salad - تبولة‎

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Middle Eastern Salad Tabuleh Tabbouleh تبولة‎ tabūlah tabouleh Arabic Parsley & Couscous salad

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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually #howtocook #arabrecipes #middleeasternfood on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.

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Tabbouleh Salad | Lebanese Salad Recipe

Tabbouleh Salad | Lebanese Salad Recipe

This tabbouleh salad is dedicated to my fellow Lebanese people who currently experienced a massive destructive tragedy. What better way to stand in solidarity than replicating the most famous Lebanese salad recipe: Lebanese Tabbouleh Recipe.

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LEBANESE TABBOULEH (Tabbule) RECIPE - ***Easy To Prepare & Healthy & Vegan*** Tabbouleh Recipe

1.5 cup of fine bulgur, 1 red onion, 2 lemon, 4 tomatoes, a little mint, and parsley

Tabule Recipe:
-Chop all the ingredients as shown in the video.
-Put the chopped ingredients in a bowl and squeeze the lemons in it.
-Cover and refrigerate it for 3 hours.
-Serve and enjoy:)

Best Vegan Lebanese Tabbouleh Recipe (Tabouleh, Tabouli) - Flora's Mediterranean Kitchen

Click here: - Best Vegan Lebanese Tabbouleh (Tabouleh, Tabouli)

Best Vegetarian Lebanese Tabbouleh (Tabouleh, Tabouli)

Best Tabbouleh (Tabouleh, Tabouli)

Best Lebanese Tabbouleh (Tabouleh, Tabouli)

The following recipe is for 1 bunch of parsly. Each time you add another bunch of parsley double the remaining ingredients. 1 bunch of parsly will feed two people so for 3 bunches of parsley, 6 people will be fed nicely.

Chop tomatoes first then put into a nice sized bowl. Chop tomatoes very finely, as you want to see the color red but not have the tomatoes stand out too much. Then add the bulgur. Do not soak the bulgur in advance in water as we want to soak the bulgur in the juice of the tomatoes, the salt, black pepper and lemon juice all together. Add the black peper and salt and finally the lemon juice. Mix the ingredients in the bowl and set aside and move on to the chopping the remainder of the ingredients.

Chop the jalapeños and add it to the tomato/bulgur bowl and set aside. Next finely chop the mint and add to the bowl as well. Followed up with finely chopping the green onions and adding it into the bowl. Use the green and white parts of the onions since we are not using regular onions. Mix all the ingredients so far in the bowl together and move on to the parsley.

Next finely chop all of the parsley bunches one by one and each time you finish a bunch add it to the bowl of ingredients. Do not use a blender when chopping your parsley because the blender will bruise the parsley and make it into mush. Place all the parsley in the bowl mix well to move onto the olive oil.

Add the virgin olive oil into your tabbouleh and mix so that the olive oil is mixed in well but do not over mix it as we did it prior to adding the olive oil. Once it's mixed your tabouleh is ready to eat!

1 bunch of very fresh parsly
1 tablespoon bulgur
2 tomatoes
1 bunch of green onions
1 bunch of mint
1 jalapeno
2 lemons juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon black peper

Click here: - Best Vegan Lebanese Tabbouleh (Tabouleh, Tabouli)

Tabouli | Best Recipe!

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Authentic Lebanese Tabbouleh salad | Restaurant style Tabbouleh salad | How to make Tabbouleh salad

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Greek Village Salad is rustic combination of garden vegetables, feta cheese and kalamata olives-but no lettuce. The basic ingredients are tossed in a flavorful vinaigrette that will transport you to Greece…or at least make you feel like you’re in an authentic Greek restaurant!

There’s something quite special about a salad that nails authentic Greek flavor. The tangy, herby, perfectly seasoned blend of vinegar, lemon juice, oregano and olive oil is something to behold.

I perk up when I dig into a dish that hits all the right flavor notes in perfect balance -and with such basic ingredients. My appreciation likely stems from growing up with a Greek friend (she joked that her family was one of the few who grew grapes for the leaves!) as well as living in an area with some incredible Greek restaurants.

(Side note: if you live in Lancaster, Souvlaki Boys on West James Street makes the quintessential Greek salad dressing. My whole family adores their Signature Greek Salad with Chicken Souvlaki. The last time I checked, the price for the larger dinner portion size was a very reasonable $9.40.)

The Greek word for the following traditional recipe is horiatiki salata, which translates to village or peasant salad. The village salad shines in its simplicity, relying on a short list of fresh, seasonal ingredients and a perfectly balanced dressing.

And there happens to be no lettuce!

Traditionally, the salad is prepared with large chunks of the various ingredients, and individual servings are often topped with a thick slice or large cubes of feta. I tend to chop the ingredients in somewhat smaller pieces and crumble the feta, for what I think is more flavor in every bite, but you may opt for a larger chop if preferred.

The vibrant salad is an ideal way to make use of the abundant supply of vine-ripened tomatoes and other seasonal produce that taste so good right now, and it complements basic proteins, grains and a wide variety of other vegetables, too.

I anxiously await the return of good, vine-ripened tomatoes each summer because they make this salad such a treat. My husband and boys adore it, and I often serve it with grilled chicken and corn on the cob.

Additionally, the village salad complements fish, steak, pasta and other plant-based recipes that rely on grains (like quinoa, bulgur and couscous) and legumes (like garbanzo and other white beans).

For an all-in-one, protein-rich meal, you could even toss in a can of rinsed and drained garbanzo beans and serve with a side of crusty bread or pita to mop up the flavorful vinaigrette.

Carrot Salad with lemon turmeric vinaigrette

If you’ve ever eaten curry, and really who hasn’t, you’ve tasted turmeric. Turmeric is the spice that gives curry pastes and powders that vibrant golden hue. Long popular in India, the Middle East, Southeast Asia and North Africa, these days turmeric is having a golden moment. Maybe you’ve seen uber-fit yoga-moms sipping school-bus yellow juice. Or your dad takes turmeric supplements for his memory. And some of the cakes and muffins at your favorite hipster bakery may have turned strikingly yellow.

Turmeric is a rhizome, which means it has root-like stems that grow underground. It’s related to the ginger plant, and like ginger, turmeric can be eaten fresh or in powdered form. Powdered turmeric is available in most spice aisles, and these days fresh turmeric is routinely found in farmers markets and produce sections.

Powdered turmeric is ground from boiled and kiln-dried rhizomes. This process changes turmeric’s flavor from something akin to a complex gingery carrot to a bolder, slightly musty, peppery spice. While similar, dried turmeric and fresh turmeric have different cooking applications, not unlike that of fresh and ground ginger.

In Moroccan cuisine, turmeric is powdered. In a salad inspired by the North African country, carrots, chickpeas, red cabbage and a few grains of bulgur are tossed in lemony-turmeric vinaigrette. The colorful crunchy mix makes a light lunch or even a vegetarian dinner when topped with crumbled feta, but it’s also great with grilled fish or lamb. The chopped salad can be made ahead, but be sure to freshen it up with an additional squeeze of lemon, a drizzle of olive oil and a dash of turmeric before digging in.

Fresh turmeric imparts a delicate flavor and nearly florescent tinge to custards and creams. Try making silky-smooth, highlighter yellow panna cotta. The unexpected spice adds an exotic hue and flavor to this often rather bland Italian dessert. (You can also eat the grated turmeric that gets strained from the unset cream, as it will be sweet from the honey in the mix. This tasty bit of byproduct is basically candied turmeric.) Once set, top the gelled tangy cream with seasonal fruit — orange sections and pomegranate seeds in the winter, nectarines and plums in the summer.

Baby yellow potatoes get a chance to be the center attraction when slowly simmered in fresh turmeric-infused coconut milk. Creamy and redolent in this mild curry, golden peppers and cherry tomatoes further enhance the dish. Serve the saucy potatoes sprinkled with chopped chiles, grated turmeric and coconut chips on a nest of coconut-sauteed kale and you’ve got a hearty dish that will please vegetarians and omnivores alike.

There are other ways to add turmeric to your daily regimen. Add a one-inch chunk of fresh turmeric to your favorite smoothie —pineapple, romaine lettuce, orange juice and fresh turmeric make a particularly refreshing and bright blend. On cold days, steep grated fresh turmeric in your favorite milk until it’s saffron-colored, and sweeten the soothing, earthy potion with honey. When baking, grated turmeric adds gentle spice and bold color to pound cake and ginger scones.

Powdered turmeric adds verve to sautéing broccoli, green beans or cauliflower, especially when you add a healthy dose of garlic and squeeze of lemon. Or try mixing up your own ras el hanout. Literally translated from Arabic as “head of the shop,” the North African spice blend is flavored with turmeric and a muddle of other spices. Try stirring up some ground turmeric, mild red chili flakes, salt and black pepper to sprinkle over hummus, roasted vegetables and grilled meat.

A note of caution: Turmeric can stain your cutting boards, dish towels, aprons and fingers. The golden color will eventually fade from your fingertips, but the news is not so good for your washcloth. (Turmeric was once used to dye textiles such as monks’ robes, and it continues to be used as food coloring in margarine, cheese, mustards and pickles.)

So if you want to add more color to your life, you might start by cooking up these radiant recipes. Because turmeric, whether fresh or dried, sweet or savory, will put sunshine on your plate.


Börek was a popular element of Ottoman cuisine, and may have been invented at the Ottoman court, [1] [2] though there are also indications it was made among Central Asian Turks [3] other versions may date to the Classical era of the eastern Mediterranean. [4] [5] [6]

The word börek comes from Persian بورک "Burak" [7] and refers to any dish made with yufka. Tietze proposes that the word comes from the Turkic root bur- 'to twist',. [8] [9] Sevortyan offers various alternative etymologies, all of them based on a fronted vowel /ö/ or /ü/. Tietze's proposed source "bur-" (with a backed vowel /u/) for büräk/börek (with fronted vowels) is not included, because sound harmony would dictate a suffix "-aq" with a harmonised, backed /q/. [10] Turkic languages in Arabic orthography, however, invariably write ك and not ق which rules out "bur-" which has a backed vowel /u/ at its core.

Börek may have its origins in Persian or Turkish cuisine and may be one of its most significant and, in fact, ancient elements of the Turkish cuisine, having been developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages, [2] [3] or it may be a descendant of the pre-existing Eastern Roman (Byzantine) Anatolian dish en tyritas plakountas (Byzantine Greek: εν τυρίτας πλακούντας) "cheesy placenta", itself a descendant of placenta, the classical baked layered dough and cheese dish of Ancient Roman cuisine. [4] [5] [6]

Recent ethnographic research indicates that börek was probably invented separately by the nomadic Turks of central Asia some time before the seventh century. [11]

Börek is very popular in the cuisines of the former Ottoman Empire, [12] especially in North Africa and throughout the Balkans. [13] also feature derivatives of the börek. Börek is also part of Mizrahi and Sephardic Jewish traditions. [14] They have been enthusiastically adopted by the Ottoman Jewish communities, and have been described -- along with boyos de pan and bulemas -- as forming "the trio of preeminent Ottoman Jewish pastries". [15]

Israel Edit

In Israel, bourekas (Hebrew: בורקס ‎) became popular as Sephardic Jewish immigrants who settled there cooked the cuisine of their native countries. Bourekas can be made from either phyllo dough or puff pastry filled with various fillings. The most popular fillings are salty cheese and mashed potato, with other fillings including mushrooms, ground meat, sweet potato, chickpeas, olives, spinach, mallows, swiss chard, eggplant and pizza flavour. Most bourekas in Israel are made with margarine-based doughs rather than butter-based doughs so that (at least the non-cheese–filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal.

Israeli bourekas come in several shapes and are often sprinkled with seeds. The shapes and choice of seeds are usually indicative of their fillings and have become fairly standard among small bakeries and large factories alike. For example, salty cheese–filled as well as Tzfat cheese with Za'atar–filled bourekas are usually somewhat flat triangles with white sesame seeds on top. Less salty cheese–filled are semi-circular and usually made with puff pastry. Potato-filled are sesame-topped flat squares or rectangles made with phyllo and tend to be less oily than most other versions. Mushroom-filled are bulging triangles with poppy seeds while tuna-filled are bulging triangles with nigella seeds. Eggplant-filled are cylindrical with nigella seeds. Bean sprout–filled are cylindrical without seeds. Spinach-filled are either cylindrical with sesame seeds or made with a very delicate, oily phyllo dough shaped into round spirals. Bourekas with a pizza sauce are often round spirals rising toward the middle or sometimes cylindrical without seeds, differentiated from the bean sprout–filled cylinders without seeds by the red sauce oozing out the ends.

Bourekas can also be found with mashed chickpeas, tuna and chickpea mix, pumpkin and even small cocktail frankfurters. Another variation filled with meat (beef, chicken or lamb), pine nuts, parsley and spices are eaten mainly as a main dish but sometimes as meze. The North African version, Brik can also be found in Israel.

Bourekas come in small, "snack" size, often available in self-service bakeries, and sizes as large as four or five inches. The larger ones can serve as a snack or a meal, and can be sliced open, and stuffed with hard-boiled egg, pickles, tomatoes and Sahawiq, a spicy Yemenite paste. Supermarkets stock a wide selection of frozen raw-dough bourekas ready for home baking. Bakeries and street vendors dealing exclusively in bourekas can be found in most Israeli cities. Small coffee-shop–type establishments as well as lottery and sports betting parlors serving bourekas and coffee can also be found.

Meat bourekas are less common at bakeries and are considered something which is to be made at home. [ clarification needed ] Meat bourekas are made from lamb, beef or chicken mixed with onion, parsley, coriander, or mint, pine nuts and spices, They are served as hot meze.

The use of margarine in bourekas has caused some controversy in Israel due to a general trend of moving away from trans fats, which are found in many margarines. [16]

Bourekas have given their name to Bourekas films, a peculiarly Israeli genre of comic melodramas or tearjerkers based on ethnic stereotypes.

Şamborek or Shamburak is a pan-fried dough stuffed with minced meat. This traditional dish of the Kurdish regions of Iraq, Syria and Southeastern Turkey was brought to Israel by Kurdish Jews. [17]


*Regular vine-ripened tomatoes are perfect, although a mix including grape, cherry, and plum tomatoes is quite nice, too. When tomatoes are especially seedy and juicy, I like to drain the excess juice before adding to the salad.

If you’d like to further substitute or customize this salad:
Kalamata olives are traditional, but I often add some green olives, too.
For added protein and complementary flavor, you could add a cup of garbanzo beans. A whole can (rinsed and well drained) would turn this into a filling vegetarian meal (vegan if the feta is omitted), although you may wish to make extra vinaigrette in this case.
If you’d like to serve with a grain, bulgur, couscous and quinoa would all complement nicely (opt for the quinoa if gluten-free). Again, you may wish to double the dressing recipe for drizzling over the grain of choice.
Chicken, fish, steak and lamb pair beautifully with this salad, as does pasta. We’ve long enjoyed this recipe for Greek Pasta Salad, but you could also try doubling this Village Salad dressing recipe and adding pasta.
If you’d like to serve Village Salad with Greek chicken, Absolutely Famous Greek Dressing makes a fabulous marinade. (It reminds me of Gazebo Room dressing for those who are familiar-which also makes a terrific marinade.)
I haven’t tried, but those who are not fond of cucumbers could prepare this salad with fresh raw zucchini. Grilled and cooled zucchini would likely add great flavor but would lack the crisp crunch provided by the cucumbers. (But I think it would still be worth trying!)