Uploaded May 2021 | Updated September 2026, 1 week ago
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
Directions:
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
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
----
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
----
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
----
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
----
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
----
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
----
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
Directions:
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
