Helen Rennie | How to Dice a Tomato and Make Tabbouleh @helenrennie | Uploaded 3 years ago | Updated 3 hours ago
How to Dice a Tomato and Make Tabbouleh
00:00 Intro
00:17 What is Bulgur and How to Cook it
01:31 Cucumber, Scallions, Herbs
02:33 Dicing Tomatoes
04:18 Instant Pot Option for Bulgur
04:56 Assembling the Salad
Useful Knife Skills videos:
Honing a knife youtu.be/TMVXfBW2SxA
Claw Grip youtu.be/Uv7td6UxBXQ
Sharpening a knife on the stone youtu.be/2Vu6Dq00v7I
Sharpening a knife without a stone youtu.be/9K7Km3Cqbg8
1.5 cups bulgur
2 cups water
Peeled and diced cucumbers
Diced Tomatoes
Sliced Scallions or minced red onions
Any combination of minced parsley, dill, cilantro, mint, basil
3-4 Tbsp lemon juice or to taste
1/3 cup olive oil or to taste
1-2 cans of tuna (optional)
Salt and pepper to taste
Put the bulgur, water, and salt into a pot. Stir, cover and bring to a boil over high heat. As soon as you see the steam escaping from the lid, turn down the heat to low and cook for 5 minutes. Take off heat, and let rest for 20 minutes before opening the pot. If you have an instant pot, you can cook bulgur on low pressure for 3 min with a natural release.
Mix the bulgur to break up the grains and cool it slightly. Add all the other ingredients, taste and adjust salt, lemon juice, and olive oil. Serve right away or within 1-2 hours. If making the salad the night before, don’t cut and add cucumbers and tomatoes until the serving time.
Support my channel
patreon.com/helenrennie
My Cooking Classes:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
How to Dice a Tomato and Make Tabbouleh
00:00 Intro
00:17 What is Bulgur and How to Cook it
01:31 Cucumber, Scallions, Herbs
02:33 Dicing Tomatoes
04:18 Instant Pot Option for Bulgur
04:56 Assembling the Salad
Useful Knife Skills videos:
Honing a knife youtu.be/TMVXfBW2SxA
Claw Grip youtu.be/Uv7td6UxBXQ
Sharpening a knife on the stone youtu.be/2Vu6Dq00v7I
Sharpening a knife without a stone youtu.be/9K7Km3Cqbg8
1.5 cups bulgur
2 cups water
Peeled and diced cucumbers
Diced Tomatoes
Sliced Scallions or minced red onions
Any combination of minced parsley, dill, cilantro, mint, basil
3-4 Tbsp lemon juice or to taste
1/3 cup olive oil or to taste
1-2 cans of tuna (optional)
Salt and pepper to taste
Put the bulgur, water, and salt into a pot. Stir, cover and bring to a boil over high heat. As soon as you see the steam escaping from the lid, turn down the heat to low and cook for 5 minutes. Take off heat, and let rest for 20 minutes before opening the pot. If you have an instant pot, you can cook bulgur on low pressure for 3 min with a natural release.
Mix the bulgur to break up the grains and cool it slightly. Add all the other ingredients, taste and adjust salt, lemon juice, and olive oil. Serve right away or within 1-2 hours. If making the salad the night before, don’t cut and add cucumbers and tomatoes until the serving time.
Support my channel
patreon.com/helenrennie
My Cooking Classes:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
