Tabbouleh

#Cookpadkitchentour
#CookpadIndia
Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab
Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the united State.
@madhubindra ji is my source of inspiring for the creation of this recipe. I am thankful for inspiring me.
Recipe source:
https://cookpad.wasmer.app/in/r/24309332
Tabbouleh
#Cookpadkitchentour
#CookpadIndia
Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab
Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the united State.
@madhubindra ji is my source of inspiring for the creation of this recipe. I am thankful for inspiring me.
Recipe source:
https://cookpad.wasmer.app/in/r/24309332
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Tabbouleh Salad Tabbouleh Salad
My favourite salad by far and one that I make on a regular basis as it’s so quick yet so tasty. Traditionally this Middle Eastern dish is made with bulgar or cracked wheat but here I have used buckwheat as I like to use up the grains I have in the cupboard. Mildly spiced and an abundance of fresh herbs and a variety of textures and flavours make this colourful dish so appealing. Add anything you have to hand such as radishes, cucumber, to create your own unique tabbouleh. Caroline Allen -
Tabbouleh Tabbouleh
This is one of the dishes prepared by my Lebanese friend. While it's troublesome to chop the parsley, I take the extra effort since I want to eat this tasty dish. According to my Lebanese and Syrian friends, American-style tabbouleh has too much bulghur. They imagine it's because it's too much trouble to chop the parsley! They even say that there's too much bulghur in my tabbouleh shown in the photo.Even though it takes extra effort, chop the parsley, mint, and green onion. Using a food processor will give the wrong taste and texture. The final product has a tendency to get watery, so be sure to thoroughly drain the excess water from the bulghur. Adjust the amount of tomatoes to taste. If using regular sized tomatoes, it's best to remove the seeds. It also tastes good with chopped cucumbers. Recipe by Mama Imani cookpad.japan -
Quinoa Tabbouleh Quinoa Tabbouleh
I love quinoa and so I'm always trying to find different ways of using it. I love this in place of bulgar in Tabbouleh.robo424
-
Lebanese tabbouleh salad - tabbouleh Lebanese tabbouleh salad - tabbouleh
Fresh parsley, fresh mint and onions are very finely chopped and mixed with diced tomatoes and bulgur and seasoned with an abundant lemon and olive oil dressing. The most famous Lebanese salad, the pride of our culinary heritage! Cook Lebanese -
Lebanese Tabbouleh Lebanese Tabbouleh
Tabbouleh is a traditional Lebanese dish found on every table. The decoration was done by my husband, a decoration engineer. I hope you like it. Fatima 242Translated from Cookpad Lebanon -
Tabouli Salad Tabouli Salad
Healthy, light and delicious mediterranean salad.I know there might be a lot of different ways or recepies out there, this is personalized. Dave -
How to Make Lebanese Tabbouleh How to Make Lebanese Tabbouleh
Preparing tabbouleh with pomegranate molasses adds a rich flavor to the mix of parsley, mint, tomatoes, onions, and bulgur. Try it out. كووكا بيروتTranslated from Cookpad Lebanon -
Tabbouleh with white quinoa seed Tabbouleh with white quinoa seed
You could add burghul (cracked wheat) instead of quinoa you need to wash and soak for half hour .You play with the dressing too you could add more oil and lemon as you desire. Layla (lulu) -
Japanese Tabbouleh with Mixed Grains Japanese Tabbouleh with Mixed Grains
I had a lot of millet which was originally for cooking with rice. I cooked the millet and I thought it looked just like cous cous. I made a marinade and checked the taste. When marinated, it was exactly like tabbouleh! The salad is very tasty already with lemon juice and olive oil, but I added a little soy sauce.Cooking time of mixed grains: Kibi-mochi for 5 minutes, amaranth for 8 minutes and quinoa for 10 minutes. You can freeze the leftovers. Check the taste before serving. Adjust with herb salt or plain salt. If you don't have a cake ring, put the salad in a small bowl. Recipe by kebeibiko cookpad.japan
More Recipes
Comments (2)