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
man oh man I can never get enough of mezze type side dishes... the 'turkish version' of tabouleh is kisir and we make it also with fine bulgur, tomato paste, onion, pommegranate molasses and loads of dried mint. Keep up the interesting recipes!
Most underrated cooking show on RUclips 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! 🤙🏼
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
It sounds like you make it quite similarly to how my dad (Lebanese-Palestinian) makes it. However he uses shallots, not green onions and we add coriander/cilantro instead of mint.
My mom also tells me that you shouldn't mince the parsely by running the knife over it as this crushes the parsely and gives the salad different flavour and texture. Instead try to bunch it up and with a very sharp knife, chop it as finely as you can. Basically minimize the number of cuts you have to make.
I don't bother usually with the texture part so i don't pull the leaves but instead chop the parsley as a whole and yet I still find the process slow and monotonous, so kudos for you to do it like that. Ps: I never thought of soaking the burgal wheat in lemon juice, what i do is squeeze it seconds before serving, definitely will try to soak it second time with lemon juice and let it absorb the saucer flavour. Really appreciated your videos, keep them coming.
I do rinse the parsley very well multiple times to remove the dirt and, yes, I sit in front of the t.v. and pluck all the leaves. For 3 good- sized bunches it takes me about 30-40 minutes.
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
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!
I first had tabbouleh when I was in college in the late 1980s. It was homemade by the mother of a Lebanese friend. My first taste sent me over the moon, and I've loved it ever since. These days, I make it (sadly) using a mix, but with enough finely-chopped parsley and lemon juice to give it the flavor it needs. This recipe looks fairly straight-forward (even with the endless mincing of parsley) and I will be trying it!
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!
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.
Being Lebanese, tabbouleh has always been a staple of my diet, but I have never seen anyone hydrate the bulgur with lemon juice. My mom (and there for I too) always uses water then squeezes it dry. I will definitely try it with lemon juice next time as I love lemon and can never have enough of it. Another tool that is very useful is an Italian knife called a mezzaluna. It has 2 handles and a curved blade (like a half moon) it does a great job chopping the massive amount of parsley that you toiled for years picking from the stems :)
This is the way this white girl learned from her Lebanese mentor. My loving friend and auntie Jeanette Lutfallah ( may she rest in the peace and light of the Lord) taught me like you do it. She also used a medium bulgur. I need to look up that italian knife so I can enjoy tabouleh more often!
Hello from Bulgaria. I love tabbouleh, and bulgur in general. In Bulgaria we also use the term meze. Here it's used as an entree or is served as a snack for when you're drinking alcohol. :)
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!!
Lebanese tabbouleh does not contain cucumber. Other versions from around the Middle East May, though. Moreover, black pepper is almost never found in Lebanese cuisine. Allspice is the staple pepper.
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.
I'm a Lebanese living abroad and learned to make tabbouleh quite on my own through trial and error. When I was younger, tabbouleh AND French fries OR chicken thighs were basically my favorite thing to eat. I also soak the bulgur in lemon juice at the very beginning (and add olive oil at the same time). I've always hated the sharp flavor of raw onions, so I learned to soak chopped onions in cold water while I'm preparing the other ingredients to remove that flavor. Maybe I can try to add salt instead, as you did! I don't separate parsley leaves from stalks (but I do discard the major large stalks), and I would never remove the tomato pulp. I actually like my tabbouleh juicy, basically like the 'salad water' in your other video "How to make The Middle East's favourite Salad." Don't add pepper, just salt, lemon juice, and olive oil. I used to think that tabbouleh is a fresh salad that should be eaten immediately, but as you said, I realized over time that it's best after sitting in the fridge for a few hours. Thanks for a lovely video on a pretty authentic tabbouleh!
i LOVE tabbouleh. on its own, it's a strong flavor but if u put some paneer in it or mix it w some delicious hummus it's perfect. thanks for the recipe!
This channel will be at 100k subs in no time, these videos are seriously fantastic. So much detail in the recipe and process explanations, just the way it should be!
This is one of my favourite salads. Your method of putting it together is a little more sophisticated than mine and I'm going to try it your way when I next make it.
Beautiful stuff. I grew up soaking the bulghur in tomato juice, which I changed when I lived in the US to spicy V8 (a mixed vegetable juice that is probably 50-60% tomato). No matter what, it's great stuff.
great video. Try to mix cinammon with onion instead of peper and skeeze the onion flat with a roller or a cup. the smell is incredible and the taste much more frech.
Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗
Awesome video and dish made it today and am overwhelmed Thank you both so much. Just the aromas produced during the prep is worth anyone giving it a try!!!
I’ve learned to chop up the parsley once the stems have been removed in a food processor. I also add either fresh peas if available or frozen. I also prefer the scallions over onions. Delicious 🤤
@@MiddleEats I purchased for the 1st time a 6# can of Al Reef brand "grilled eggplant puree" from the middle eastern grocer. I haven't tried it yet. Hoping it contains the smokey flavor.
@@arak2551 I heard that advice when it comes to prepare hummus: to peal the skin of each and every chickpea before blending. Right!!! You never go back 😋😍
You really don't have to do that. My family just separates the sprigs and recombines them individually in a way where the bulk of the leaves on one side and the stalks on the other. Once you cut the stalks off, then you proceed with mincing the parsley with the tiny sprigs.
Keep going with the mezze ! living in the states i have eaten so many weak interpretations of middle eastern cuisine, it is refreshing to see a more classic yet tasty demonstration . do you have any Iranian dishes in your repertoire ? i would love to see a solid demo of Iranian rice... the one with the yummy crispy bits on the bottom?
I've done fesenjoon, which is an Iranian duck, pomegranate and walnut dish. It's very unique and tasty. I'm planning on doing Tahdig soon too so stay tuned for it.
The parsley is always the most tedious part. I've "cut" some corners by using herb scissors. Love the channel. Hope you do Fatayer soon. Spinach, potato, or whatever variety. Probably the item I have the hardest time replicating.
made this and its AMAZING! only question is the bulgar - after 30mins in lemon juice it had too much of a hard bite and was not fluffy . It felt raw so i added hot water to cover, and after 10 mins it was better. Its my first time having bulgar so maybe I am not used to the bite, or was it indeed raw - and if so, why do you think this could happen? Maybe too little lemon juice?
It is absolutely essential that you chop the herbs by hand with a sharp knife. A food processor (or a dull knife) will mash and heat up the leaves and totally ruin the flavor.
My Palestinian mother makes the best tabbouleh in my opinion. She makes it with tomatoes, cucumbers, green onions, parsley (not too much), mint (extra mint) & the bulgur. Seasoned with olive oil, salt and lemon juice. It’s delicious. And the more you wait on it and let it marinate, the tastier.
@@MiddleEats عصير الحصرم, which is unripe grape juice. available in most ME grocery stores. I would add 1 teaspoon to the amount you made, no more. Personally, I don't likeTabbouleh to be too citrusy so I soak the bulgur in plain water. as we say in Lebanon, صحتين
Thank you so much, I do cook Middle Eastern food, but am finding your tips and techniques useful. I loved your recipe of “Hurrat Isbau”, the Syrian comfort food, but am not sure about adding so much of tamarind and pomegranate molasses. Would love to hear from you.
I am Syrian, I’ve seen my father and grandma make it loads of times. We use a lot of pomegranate molasses for the haraa isbaoo to make it sweet and sour but no tamarind, we are from Damascus though so I’m sure many cook it differently.
@@MiddleEats I use a small one if I just want to dice up some herbs as a garnish to put on whatever, and a massive one when I make tabbouleh which is like twice a year lol.
Yummy they loved it in Sydney in celebrations feast lebane labouleh my lebanese neighbour best friends and us Maltese and English friends of lebanese wom en very nice warm Muslim eomencfriends thank you for jummyvhealth sals very appetising salad bye take good carecfrom Malta God bless you forever allextended family
“Eating Tabbouleh is like being punched in the face...” is an apt description, Obi. I’m happy to have a purist’s recipe as you are providing a baseline for adapting this dish to individual tastes. I enjoy the dish but having eaten some that simply attacked my palate, I’ve learned to adjust it to my taste. Though not authentic, I prefer it very heavy with bulgar which mitigates the powerful flavors inherent to the dish. Just wondering...were the intense flavors initially selected to offset the gaminess/oiliness of some meats, such as lamb, goat and camel? Fantastic work as always!
I don't know much about the origins of the dish, but tangy foods are very important in levantine cuisine. You can always add more bulgur to dilute the flavour a bit more.
I admit that I have a complicated relationship with tabouleh. It is so pungent that I only can enjoy it in very small quantities. I usually reverse the ratio between bulgur and parsil to make it more palatable for me.-But then it's no longer tabouleh, of course.
@Cemre Bahar Oh yes, I do. The recipe I have is very similar to Obis, but also contains pointed peppers, cucumber and tomatoes. Delicious with the kick from the salca and the tartness and sweetness of the pomegranade syrup.
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
Keep ‘em coming!!
I'd love to see different sambusa styles and fillings! Although that could be an episode in and of itself lol
yes please!
man oh man I can never get enough of mezze type side dishes... the 'turkish version' of tabouleh is kisir and we make it also with fine bulgur, tomato paste, onion, pommegranate molasses and loads of dried mint. Keep up the interesting recipes!
I would absolutely adore any and all help with a good baba ganoush recipe.
Most underrated cooking show on RUclips 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! 🤙🏼
Thanks Seth! Just trying to bring middle eastern cuisine to the main stream. Hope you like the recipes.
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
It sounds like you make it quite similarly to how my dad (Lebanese-Palestinian) makes it. However he uses shallots, not green onions and we add coriander/cilantro instead of mint.
less food waste is always better for every cuisine. Thanks for your take
My mom also tells me that you shouldn't mince the parsely by running the knife over it as this crushes the parsely and gives the salad different flavour and texture. Instead try to bunch it up and with a very sharp knife, chop it as finely as you can. Basically minimize the number of cuts you have to make.
I tried this for the first time today and I’m shook. lol wonderful
"A few years later"
I died.
My one and only time making Tabbouleh this year 🤣 I have no patience no matter how delicious it is
I don't bother usually with the texture part so i don't pull the leaves but instead chop the parsley as a whole and yet I still find the process slow and monotonous, so kudos for you to do it like that.
Ps: I never thought of soaking the burgal wheat in lemon juice, what i do is squeeze it seconds before serving, definitely will try to soak it second time with lemon juice and let it absorb the saucer flavour.
Really appreciated your videos, keep them coming.
I literally LOLLED. 😂😂
I had to rewind to make sure that I did hear right. And then burst out laughing :-)
I do rinse the parsley very well multiple times to remove the dirt and, yes, I sit in front of the t.v. and pluck all the leaves. For 3 good- sized bunches it takes me about 30-40 minutes.
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
Probably goes well with smoked fish or meatballs. Kudos
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!
I first had tabbouleh when I was in college in the late 1980s. It was homemade by the mother of a Lebanese friend. My first taste sent me over the moon, and I've loved it ever since. These days, I make it (sadly) using a mix, but with enough finely-chopped parsley and lemon juice to give it the flavor it needs. This recipe looks fairly straight-forward (even with the endless mincing of parsley) and I will be trying it!
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!
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.
I always like middleast salads because they are chopped so fine. The taste is better and not overpowering. Keep making more videos like this
Will do, thanks Terry!
This may sound a bit ignorant but I learned how to pronounce the word Tabbouleh from this channel :P
Being Lebanese, tabbouleh has always been a staple of my diet, but I have never seen anyone hydrate the bulgur with lemon juice. My mom (and there for I too) always uses water then squeezes it dry. I will definitely try it with lemon juice next time as I love lemon and can never have enough of it. Another tool that is very useful is an Italian knife called a mezzaluna. It has 2 handles and a curved blade (like a half moon) it does a great job chopping the massive amount of parsley that you toiled for years picking from the stems :)
This is the way this white girl learned from her Lebanese mentor. My loving friend and auntie Jeanette Lutfallah ( may she rest in the peace and light of the Lord) taught me like you do it. She also used a medium bulgur. I need to look up that italian knife so I can enjoy tabouleh more often!
It's summer in Tucson and it's hot. My mother is exploring Indian and Middle Eastern cuisine and it is amazing. This is one of the family favorites.
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..."
Hello from Bulgaria. I love tabbouleh, and bulgur in general. In Bulgaria we also use the term meze. Here it's used as an entree or is served as a snack for when you're drinking alcohol. :)
Perfect recipe! Greetings from Israel.
Wonderful. This is the recipe I was taught by a Lebanese man in the 80's. All other recipes fail to produce anything as good as this!!.
This channel it's such a gem. I'm watching all your videos and cooking literally everything you made. Thank you for everything you brought to us!
This channel is such a godsend, thank you for explaining everything so clearly!
No problem, hope you enjoy the dishes.
I've been making tabbouleh for years but felt like mixing up my method and OH BOY I'm glad I found your channel! Keep it up!
I love Tabbouleh! Some versions also have chopped cucumber and I've had versions without tomato, just cucumber.
Every middle eastern knows and remembers the entire family cleaning herbs really well!
Togetherness is what the Middle East is about.
#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.
Thank you. The reason I'm removing it is just to prevent the salad from getting too watery.
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!!
That’s a must do for me! I grew up eating tabbouleh but with cucumber and olive oil also, can’t wait to try the original Tabbouleh...
Thank you!
Actually tabbouleh must have lots of olive oil and a little cucumber diced fine
Lebanese tabbouleh does not contain cucumber. Other versions from around the Middle East May, though. Moreover, black pepper is almost never found in Lebanese cuisine. Allspice is the staple pepper.
Oh Tabbole the best salad of all time !
Thank you I love tabouli salad that strong lemony fresh herbal flavour is what I love about it
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.
I'm a Lebanese living abroad and learned to make tabbouleh quite on my own through trial and error. When I was younger, tabbouleh AND French fries OR chicken thighs were basically my favorite thing to eat. I also soak the bulgur in lemon juice at the very beginning (and add olive oil at the same time). I've always hated the sharp flavor of raw onions, so I learned to soak chopped onions in cold water while I'm preparing the other ingredients to remove that flavor. Maybe I can try to add salt instead, as you did! I don't separate parsley leaves from stalks (but I do discard the major large stalks), and I would never remove the tomato pulp. I actually like my tabbouleh juicy, basically like the 'salad water' in your other video "How to make The Middle East's favourite Salad." Don't add pepper, just salt, lemon juice, and olive oil. I used to think that tabbouleh is a fresh salad that should be eaten immediately, but as you said, I realized over time that it's best after sitting in the fridge for a few hours. Thanks for a lovely video on a pretty authentic tabbouleh!
i LOVE tabbouleh. on its own, it's a strong flavor but if u put some paneer in it or mix it w some delicious hummus it's perfect. thanks for the recipe!
This channel will be at 100k subs in no time, these videos are seriously fantastic. So much detail in the recipe and process explanations, just the way it should be!
Thanks Arthur! I hope so, I'd love to do this full time.
This is one of my favourite salads. Your method of putting it together is a little more sophisticated than mine and I'm going to try it your way when I next make it.
Yes - more mezze dishes please !
Love your videos, thanks for sharing!
I found your channel yesterday and I have been enjoying all the videos. Thank you! Good luck with your channel, I am sure your channel will grow soon.
Please never give up on your amazing channel, it will grow soooo BİG inshallah.
Thank you for sharting your recipe. I´ll do it.
I simply love Lebanese food and Tabbouleh is one of those dishes! So delicious!
Greetings from Norway!
Great recipie, this is one of my wife's favorite things to eat! Thanks for the killer recipie!
I leave the parsley stalks in. I also include finely chopped cucumber (remove the watery seeds)
I favor + love to use the parsley stalks as well, finely minced, it gives the salad an extra chrunch, but it's maybe just me.
Fantastic Recipe Obi
Love Tabouleh and Fatoush
Thanks Marcus, I actually have a recipe for fattoush on the channel already if you want to check it out.
This channel is such a gem. Glad I found it
Lebanese tabbouleh is my favourite food in the world but I could not be arsed making it!
What a delight, thank you Obi and well done
No problem!
great content mate!! I would love to see all mezze, you rock!
Thanks! I'll definitely do more mezza recipes.
great video :) would love to see more veggie mezze dishes!
Sure, I'll definitely do more of them.
Tabboula is my favorite Lebanese food!
One of my favorite salads. Here is the US I've had it with quinoa instead of bulghur and also with "caultiflower rice" and it's surprisingly good too.
Request for mutabbal (eggplant and tahini dip) Thanks.
Sure, it's on the list for my mezze series
I love eating it stuffed into fresh pita bread.
I'm really enjoying your videos! Thanks!
Beautiful stuff. I grew up soaking the bulghur in tomato juice, which I changed when I lived in the US to spicy V8 (a mixed vegetable juice that is probably 50-60% tomato). No matter what, it's great stuff.
Oh that's an interesting idea!
Just discovered your channel. Absolutely love it! Thank you!
Thank you!
great video.
Try to mix cinammon with onion instead of peper and skeeze the onion flat with a roller or a cup.
the smell is incredible and the taste much more frech.
I have to eat mine with rice or in a pita combine that with some grilled meat 🤗. It really makes the rice delicious.
My favorite salad
Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗
Awesome video and dish made it today and am overwhelmed Thank you both so much. Just the aromas produced during the prep is worth anyone giving it a try!!!
I’ve learned to chop up the parsley once the stems have been removed in a food processor. I also add either fresh peas if available or frozen. I also prefer the scallions over onions. Delicious 🤤
Underrated channel!!
Nice video again, Obi! If you haven't already, can you make Baba ghanoush/mutabbal? I once ate it in KSA and I loved it more than hummus
Sure, I plan on covering both of them. Just need acces to a BBQ or a gas stove.
@@MiddleEats I purchased for the 1st time a 6# can of Al Reef brand "grilled eggplant puree" from the middle eastern grocer. I haven't tried it yet. Hoping it contains the smokey flavor.
Love your channel :)
Tabuleh is one of my favorite things but nothing on earth could make me mannually destem those leaves.... i just pull the biggest ones out and chop
Try doing it the long way once. You’ll never go back.
@@arak2551 I heard that advice when it comes to prepare hummus: to peal the skin of each and every chickpea before blending. Right!!! You never go back 😋😍
You really don't have to do that. My family just separates the sprigs and recombines them individually in a way where the bulk of the leaves on one side and the stalks on the other. Once you cut the stalks off, then you proceed with mincing the parsley with the tiny sprigs.
Yes to more mezza! Great instructions. The parsley part killed me 😂
I'm thinking of doing a whole series on them, just got to find the time!
we use it with bbq a lot . its good balancing the teast
Keep your parsley stems ("legs") and use them to flavor oil for rice or pasta dishes!
Thanks for this obi. Looks yum. I dislike parsley . Can I use another herb?
looks super yummy!!
love your videos keep them up pleaseeee!!!
Thank you! Will do!
yes please, more mezze recipes!
This looks great. I'll definitely be trying this one! Thx
Thank you
Keep going with the mezze ! living in the states i have eaten so many weak interpretations of middle eastern cuisine, it is refreshing to see a more classic yet tasty demonstration .
do you have any Iranian dishes in your repertoire ? i would love to see a solid demo of Iranian rice... the one with the yummy crispy bits on the bottom?
I've done fesenjoon, which is an Iranian duck, pomegranate and walnut dish. It's very unique and tasty. I'm planning on doing Tahdig soon too so stay tuned for it.
Gzz 4 the parsley!
You are cute! Love your dimple! And thanks for the humourous recipe instructions...can’t wait to try it.
Yummy! I'll have to see if whole foods sells bulgar wheat.
The parsley is always the most tedious part. I've "cut" some corners by using herb scissors.
Love the channel. Hope you do Fatayer soon. Spinach, potato, or whatever variety. Probably the item I have the hardest time replicating.
Fatayer are on the plan for the near future. I'll be sure to do them soon.
made this and its AMAZING! only question is the bulgar - after 30mins in lemon juice it had too much of a hard bite and was not fluffy . It felt raw so i added hot water to cover, and after 10 mins it was better. Its my first time having bulgar so maybe I am not used to the bite, or was it indeed raw - and if so, why do you think this could happen? Maybe too little lemon juice?
Thank you Obi for awesome content! =)
No problem!
I love it with cheese👌🏻
we usually don't chop the tomatoes and onion that fine tho. A Slightly larger size ensures it doesn't turn into mush.
Love the level of detail in the cooking process.
This requires some insane knife skills! I’ll be chopping forever 🔪
Haha it takes some time, but if you keep folding it back to the middle then it minced faster.
It is absolutely essential that you chop the herbs by hand with a sharp knife. A food processor (or a dull knife) will mash and heat up the leaves and totally ruin the flavor.
@@arak2551 Thanks for the great tip!
Mmmm I've been looking for a nice recipe
My Palestinian mother makes the best tabbouleh in my opinion. She makes it with tomatoes, cucumbers, green onions, parsley (not too much), mint (extra mint) & the bulgur. Seasoned with olive oil, salt and lemon juice. It’s delicious. And the more you wait on it and let it marinate, the tastier.
فيش أطيب من التبوله بالصيف 🥬🌸
gracias middle eats ❤ but isnt curly parsley the traditional choice for tabbouleh ?
Great classic recipe. Feel brave and add verjuice for an every tangier/sour-sweet mouth feel
What is ver juice?
@@MiddleEats عصير الحصرم, which is unripe grape juice. available in most ME grocery stores. I would add 1 teaspoon to the amount you made, no more. Personally, I don't likeTabbouleh to be too citrusy so I soak the bulgur in plain water. as we say in Lebanon, صحتين
Wow, I will look out for this. Never heard of it before but it sounds like an ingredient I'd love.
Thank you so much, I do cook Middle Eastern food, but am finding your tips and techniques useful. I loved your recipe of “Hurrat Isbau”, the Syrian comfort food, but am not sure about adding so much of tamarind and pomegranate molasses. Would love to hear from you.
I am Syrian, I’ve seen my father and grandma make it loads of times. We use a lot of pomegranate molasses for the haraa isbaoo to make it sweet and sour but no tamarind, we are from Damascus though so I’m sure many cook it differently.
can I substitute olive oil with any other oil?
thank you for your recipe btw
Sure, but it won't taste as good
I love dipping my pita in hummus beiruti and then into tabbouleh!
Pitta and hummus are the perfect combination.
They put finely diced Persian cucumbers in the tabbouli where I buy it. Could you do a Fattoush salad and the dressing please ?
Interesting, I haven't had it with cucumber. I've already covered fattoush last year, check out my past videos.
We also add dry mint (not peppermint and not spearmint)! Only sweet mint (no spicy hint). And cucumbers can be added (finely chopped).
I absolutely recommend using a mezzaluna knife to dice the parsley, it will save you a lot of time!!
Yeah I really need to get one!
@@MiddleEats I use a small one if I just want to dice up some herbs as a garnish to put on whatever, and a massive one when I make tabbouleh which is like twice a year lol.
Yummy they loved it in Sydney in celebrations feast lebane labouleh my lebanese neighbour best friends and us Maltese and English friends of lebanese wom en very nice warm Muslim eomencfriends thank you for jummyvhealth sals very appetising salad bye take good carecfrom Malta
God bless you forever allextended family
“Eating Tabbouleh is like being punched in the face...” is an apt description, Obi. I’m happy to have a purist’s recipe as you are providing a baseline for adapting this dish to individual tastes. I enjoy the dish but having eaten some that simply attacked my palate, I’ve learned to adjust it to my taste. Though not authentic, I prefer it very heavy with bulgar which mitigates the powerful flavors inherent to the dish. Just wondering...were the intense flavors initially selected to offset the gaminess/oiliness of some meats, such as lamb, goat and camel?
Fantastic work as always!
I don't know much about the origins of the dish, but tangy foods are very important in levantine cuisine. You can always add more bulgur to dilute the flavour a bit more.
is there a gluten-free alternative to the wheat bulger, couscous maybe?
I admit that I have a complicated relationship with tabouleh. It is so pungent that I only can enjoy it in very small quantities. I usually reverse the ratio between bulgur and parsil to make it more palatable for me.-But then it's no longer tabouleh, of course.
@Cemre Bahar Oh yes, I do. The recipe I have is very similar to Obis, but also contains pointed peppers, cucumber and tomatoes. Delicious with the kick from the salca and the tartness and sweetness of the pomegranade syrup.
I've had it at some restaurants with a lot more bulgur, that helps dilute the flavour quite a bit.
Damn it. This channel has shown me that I NEVER have enough lemons or garlic.
unless your house is filled to the brim with lemons, onions, and garlic, you dont have enough.
Nice video keep it up
Thank you!