Tabbouleh Salad | How To Make Tabbouleh | Easy Salad Recipe | Herb Salad | Ruchi

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Tabbouleh | How To Make Salad | Tabbouleh Salad Recipe | Parsley Salad Recipe | How To Make Bulgur Wheat Salad | Healthy Tabbouleh Salad | Green Salad Recipes | Herb Salad Recipes | Parsley Cucumber Salad | Mixed Green Salad | Bulgur and Parsley Salad Recipe | Healthy Salad Recipes | How To Make Tabouli Salad | Lebanese Salad Recipe | Lebanese Tabbouleh Salad | Cold Salad | Salad Dressing Recipes | Easy Appetizer Recipe | Quick and Easy | Rajshri Food

Learn how to make Tabbouleh at home with our Chef Ruchi

Tabbouleh Ingredients:
Introduction – 0:00

How To Cook Bulgur Wheat For Tabbouleh Salad – 0:28
1 and 1/2 cup Water
1/2 cup Bulgur Wheat

How To Make Tabbouleh Salad – 1:05
1 Cucumber (diced)
1 Tomato (diced)
1 Onion (diced)
1/2 cup Coriander Leaves (roughly chopped)
1/2 cup Parsley (roughly chopped)
1/2 cup Mint Leaves
Pomegranate Seed (for garnish)

How To Make Dressing for Tabbouleh Salad – 3:07
1 and 1/2 tbsp Olive Oil
1 Lemon Juice
1/2 Cumin Seeds Powder
Salt (as per taste)

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About Tabbouleh
Tabbouleh (Arabic: تبولة‎, romanized: tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce or use semolina instead of bulgur. The wheat variety salamouni cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic tabbūle is derived from the Arabic word tābil from the Aramaic root word t-b-l, meaning “seasoning” or more literally “dip”. It is usually served as part of a meze. The Syrian and the Lebanese use more parsley than bulgur wheat in their dish.

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