Authentic Lebanese Tabouli Recipes

AUTHENTIC TABBOULEH

Steps:

• Wash and rinse bulgur until runoff water becomes clear. Place prepared bulgur in a large bowl. Add tomatoes to bowl; stir to combine. Allow mixture to sit until bulgur absorbs tomato juice and expands, 30 minutes to 1 hour.
• Add onion, parsley, mint, and green onions to bowl. Stir to combine.
• Mix together tomato paste, vegetable oil, and lemon juice in a bowl, stirring until thoroughly combined. Add dressing to salad; mix to coat. Season with salt, ground black pepper, and cayenne pepper to taste.

LEBANESE-STYLE TABOULI

Steps:

• Bring the water to a boil in a small saucepan over high heat. Remove from the heat, stir in the bulgur, cover, and let stand 20 minutes.
• Scrape the bulgur into a mixing bowl, and stir in the salt, cinnamon, lemon juice, olive oil, tomatoes, onions, parsley, and mint. Stir, then refrigerate uncovered 1 hour until cold.

LEBANESE TABBOULEH SALAD

Steps:

• In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
• Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
• Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
• Serve at room temperature or cold, with lettuce if desired.

LEBANESE TABBOULEH

Steps:

• Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
• Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
• These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

LEBANESE TABBOULEH

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

LEBANESE TABBOULEH

Steps:

• Wash the tomatoes, parsley and mint.
• Hold the bunch of parsley tightly between one hand and finely chop with a sharp knife.
• Slice the tomato into several rings, then finely chop each one.
• Chop the mint and onion finely. Add everything to a large bowl.
• Sprinkle on the seven spice, sumac and salt.
• Soak the bulghur wheat for five minutes before serving.
• Add a generous drizzling of extra virgin olive oil.
• Squeeze the lemon and add to the bowl, taste everything and balance the dressing with extra salt/lemon if required.
• Add the bulghur wheat and mix thoroughly.
• Serve with optional lettuce leaves.

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

25 AUTHENTIC LEBANESE FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Lebanese recipe in 30 minutes or less!

AUTHENTIC TABBOULEH SALAD RECIPE

Steps:

• The first step is to mix the lemon juice with the bulgur and let it soak until it is soft and plumped for about 15 minutes.
• Prepare the vegetables by washing, drying out thoroughly. Now finely chop the tomatoes. It helps to utilize a bowl-shaped sieve to drain pipes the excess juice and place them in the fridge.
• Finely chop the green onion and now add the pinch of the black pepper to the chopped onions!
• Parsley must be washed and dried. Drain the bulgur through a cheesecloth-lined strainer, pressing it against the colander to drain off the excess liquid.Remove the stems from the herbs, finely chop them all together, and put them in a large mixing bowl.
• As directed above, finely chop the veggies, mint, and green onions and in a medium bowl, combine and mix all the veggies. Next, add the tomatoes you previously placed in the fridge! Next, add the bulgur we first dipped in the lemon juice, and then add the salt and the oil!
• Now, you can mix and refrigerate the tabouli for 30 minutes to get the most satisfactory results. Place on a serving dish and serve. You can accompany the tabouli with a side of pita and romaine lettuce leaves as wraps or "boats" for the tabouli if desired. and enjoy your tabbouleh dish!

AUTHENTIC LEBANESE TABOULI

Steps:

• Prepare the chopped parsley and mint and set aside. In a large bowl, mix Bulgur, chopped tomatoes, chopped onions/scallions with lemon juice, salt and pepper. Add to them the parsley and mint and olive oil and mix, adjusting seasoning by adding more oil and lemon if desired. Serve cold garnished with romaine lettuce.